Bill SFNM's Shrimp Pizza
"A few years ago I acquired a big bag of Madagascar vanilla beans with which I made a batch of vanilla extract—really good stuff. One of my favorite things to make with it is Vanilla Shrimp from a Patricia Quintana recipe: Camarones a la Xanath from her book Mexico's Feasts of Life. This dish is in the section on Lent.
Shrimp are marinated in vanilla extract, garlic, onion, salt, and pepper. The shrimp are then sauteed in butter. A thick, rich sauce is reduced from the pan juices, chicken stock, white wine, and more vanilla. The crust is Neapolitan-style using Ischia starter, fermented for 3 days. The shrimp and sauce was topped with some grated Amadeus cheese."—Bill SFNM
Bartonkt's Meatball Pizza
"I ended up making too many of Frankie's meatballs on Sunday, and used the extra on this meatball, pancetta, and onion pizza. Dough was a 2 day cold ferment, followed by a 4 hour counter rest, and baked using the skillet-broiler technique. Meatballs on pizza are a strangely
eastern US thing and I have a hard to impossible time getting them out here in
Colorado, but I'd recommend using these on pizza to anyone out there with a
craving. Tasty balls, indeed."—Bartonkt
Frizzaldo's Neapolitan Pizza
"This is my Neapolitan effort. Dough had a 3 day cold ferment, using a mixture of my sourdough starter for flavor and instant yeast for a little extra bounce. Sauce was uncooked San Marzanos pushed through a potato ricer. I used buffalo mozzarella and finished it off with some olive oil, basil and sea salt, it was yum too if i do say so myself!"—Frizzaldo
Burger365 Gets Fancy
"I went fancy pants this week: Shaved Mushrooms, Caramelized Leeks, Mahogany Smoked Bacon, Fontina Cheese, Fresh Thyme, and Cadiz Sea Salt. The sauce was made with pulverized buffalo mozzarella, finely shredded caciocavallo cheese, some of the brine from the mozz container, heavy cream, and buttermilk. This was one of my best tasting pies in recent memory. The flavors came together extremely well, it’s a keeper. Only gripe was the crust was a little blonde, but overall it left my guests and I very satisfied. Crust was made with KA bread flour, 4 day cold ferment, and fired in a 550 F gas oven."—Burger365
Trinity and the Pope Andouille Pizza from Amusebouche1
"Creole sauce, shredded mozzarella, yellow and green peppers, Bermuda/purple onions, shredded carrots, garlic and andouille sausage. Mardi Gras colors are gold/yellow, green and purple. A Creole mirepoix: peppers (not celery), carrots and onion. When garlic is added it is referred to as the Pope. Andouille is just a classic spicy sausage popular in the region." —Amusebouche1
Eatitatlanta's San Marzano Pizza
"Been getting back into the pizza lab, working with my oven on the clean cycle. I use a Varasano style dough recipe; I didn't use a sourdough starter though, store band dry stuff. Never amazing flavor, but easy and consistent. This pie was only day 2 of the cold ferment. Liking my sauce lately. San Marzanos, a pinch of salt, sugar, oregano, red pepper, and a bit of microplaned Parmesan, pureed with hand blender.
Cooking at ambient temp of 825 F or so, the stone is around 650 (sheets of aluminum on the stone until ready to cook). Turned the pie 180 degrees after 60 seconds due to hot spots, then cooked for another 80 seconds. Fresh mozzarella (good deal at Costco, not the bufala in water, the tightly cellophane wrapped one) and basil is all I cook lately, sometimes putting the basil on before cooking, sometimes adding chopped after."
Olsonmatt's Shaved Onion Pie
"Here's a pie with shaved red onion, salted Italian tomatoes, Lioni Latticini fresh mozzarella, Parmesan, oregano, basil, sea salt, and chili oil. Made with a blend of KA bread flour and Caputo "00." The dough was ultra wet and sticky—that's why you can see so much bench flour—and cooked on a stone on the bottom rack of the oven at 550 for about nine minutes."—Olsonmatt
Mac and Cheese Pizza from James S
"Back this week with a mac and cheese pie. There was a discussion this week at work whether mac and cheese pizza will be the trend of the year or not... my guess is no. I made the mac and cheese earlier, then warmed it slightly before adding to the pie. The dough is a high hydration (almost 80%) culture dough, fermented over night.The kids were weary at first, but eventually warmed to it."—James S
Stalayjr's Classic Margherita Pizzas
Sicilian Pie from Tupper Cooks!
"This is my Upside Down Sicilian pie. I made the dough following Kenji's No-Stretch, No Roll Sicilian recipe. This is great for a weeknight, because once the ingredients are mixed, the dough pretty much does the rest of the work. I made it upside down, because I really like the flavors it brings out with the cheese and seasonings on the bottom and sauce on top. I made a half sheet and it was gone in the AM-no leftovers for work (damn!)" —Tupper Cooks!
Phidauex's Kalamata Olive and Spinach Pizza
"Just a basic pizza that turned out very well. Dough is Peter Reinhart's basic Neapolitan recipe from Bread Baker's Apprentice, which spent a week in the freezer, and then a few days in the fridge cold fermenting. I'd love to say that it was precise, but it was just a matter of when I got around to baking. Cold retarding is the BEST thing you can do for your dough, scout's honor. Toppings are my favorite—small but flavorful—kalamata olives, rinsed capers, and spinach (baked on top of the cheese). Sauce is Kenji's NY sauce (only I blend the onion in). Cheese is basic whole milk moz, plus a little fresh. Baked on a stone in my electric oven. My only non-traditional secret? Liberally salt the edge of the crust with Kosher Salt. You can see more photos from the batch here on Flickr."—Phidauex
Norma's High-Hydration Dough
"This was another experimental pie I made this last Tuesday. It was a Peter Reinhart's classic dough without any oil, sugar or honey. It is a higher hydration dough. I used Better for Bread flour. The higher hydration did give this pizza a moist and tender crust."—Norma427
Jean B's Quadruple P Pizza
"Once again using the dough recipe from the "Starter-Along" series, I made perhaps something of an odd but extremely satisfying "Quadruple P" pizza: pancetta, pineapple, peppers, and provolone! The salty pork combined with the sweetness of pineapple, the heat from the red jalapeno and serrano chile peppers, and the sharp, melted provolone made for a very tasty combination. This was baked at 500 F on a pizza stone for about 7 minutes."—Jean B
TScarborough's Oaxaca and White Cheddar Pizza
"This is a 24 hour warm rise dough, 70/30 King Arthur bread flour/semolina. The cheese is 50/50 Oaxaca/white cheddar (with about 10% dry parm to keep it from clumping) with thin sliced Calabrese, baby portabella mushrooms and sauteed shallots, white onion, and garlic. It is a 16" pie cooked for about 2 minutes in the WFO."—TScarborough
Mmmph's Smoked Gouda Pizza
"Another Front Porch Pizza baked in my Little Black Egg. My first attempt at a high-temperature bake using all-purpose flour. Here's a red onion, hot Sopressata, smoked Gouda, and basil pizza. Finished with Parmigiano-Reggiano after the picture was taken. Guests were making plenty of guttural, grunting noises while eating this one. I had to bake another like it to please the masses. What a flavorful combo. More photos at pizzamaking.com."—Mmmph