Jimmyg's Cheeseburger Pizza
"I was challenged to create a cheeseburger pizza by some friends. After some deliberation, I decided to retain the physical constitution of a pizza and hamburger by cooking each item separately, combining the two into a pizza burger. The dough skin was stretched to fit the patty and dressed with tomato sauce and mozz. The burger was pan fried. While the pizza purist in me scowls disapprovingly at this picture, the end-product was admittedly tasty and the cornicione provided a functional barrier, keeping the burger and onion in place." —Jimmyg
Chili Cheese Dog Pizza by Amusebouche1
"If you follow my MPM posts, you know I like themes. I might have seen it on SENY, but somewhere a picture of a chili cheese dog was posted and a chili cheese dog pizza sounded like a fun project. Given my choice I would have added pickled jalapenos and red onions, but my best friend and wife would have walked away. We held the mustard and pickles: She liked it. Grilled crust, chili, “Mexican” cheese, grilled hot dogs, sweet peppers, scallions. For more pictures: amusebouche1.blogspot.com." —amusebouche1
Girl Loves Pizza's Chimichanga Pie
"I started creating the pizza by browning ground turkey with diced onion. I mixed in red chili sauce and sliced olives, then spread the leftover sauce on the prebaked dough. Next, I sprinkled a thin layer of cheddar cheese on the sauce, topped that with the meat mixture, and last I sprinkled on some Mexican cheese. When the pizza was finished baking I topped it with the fried tortilla strips and chopped green onions. I served the pizza with sour cream on the side. The red chili sauce tasted delicious with the ground turkey, olives, and cheeses. The fried tortillas gave the pizza that notorious chimichanga flavor without being too unhealthy. My chimichanga pizza recipe is definitely my favorite Mexican pizza!" —Girl Loves Pizza
"In case you are looking for some over-the-top, last minute Easter desserts, I cooked up a new pizza pie—it's Chocolate Cookie Peepza! One giant sugar cookie and melted semi-sweet chocolate topped with a little army of Peeps! Easter doesn't get more fun (or sugary) than this!"—Rachel of TheAvidAppetite
Slice'rs don't restrict their creativity, ingenuity, and resourcefulness to just toppings on My Pie Monday, no siree! Take the pottery kiln fired pie by Crayfish (upper left), or BiereBeer's woodstove pie for example. And then there is LinebackerU's Big Green Egg pizza (lower left), and the ever popular toaster oven bake that can be surprisingly successful, as demonstrated with a calzone by Kelly Bone.
Norma427's Deep Fried Pie
"I had been looking at this recipe from Guy Fieri to make deep-fried pizza. I thought the deep-fried pizza would be interesting to try and I also thought the recipe was interesting, because it calls for a high amount of ADY, sea salt, AP flour, sugar, and a high amount of olive oil. It said in the recipe the dough should ready to be used in a little over an hour.
The Guy Fieri deep-fried pizza did turn out well. The dressings used were tomato sauce, a mix of Polly-O whole-milk mozzarella with mild white cheddar, pepperoni, and Italian seasoning, with Parmesan cheese after the deep-fry with tomato sauce to dip the deep-fried pizza in.
If you want to see the other pictures, they are on pizzamaking.com at http://www.pizzamaking.com/forum/index.php/topic,13373.msg132363.html#msg132363 and the recipe for Guy Fieri’s deep-fried pizza is at http://www.foodnetwork.com/recipes/guy-fieri/crispy-deep-fried-pizza-recipe/index.html and the video is at https://www.youtube.com/watch?v=c17geK-9dsI"
hmw0029's Japanese Pizza
"Here is my 'Japanese pizza' (J-pizza? Japizza?). I came up with shungiku-miso pesto when I was cooking for my family in Japan. I liked it a lot and thought it might work on pizza. So I went all out and did a Japanese spin on the toppings. For the shungiku-miso pesto, I swapped components of classic pesto.
For the herby green component, I used shungiku (edible chrysanthemum). For the nut component, I used ground sesame seeds, and for the hard cheese/umami component, I used miso. Plus garlic and olive oil (thought about using sesame oil, but I think it would be too strong). Toppings: salt-pressed tofu, carrots tossed in salt and oil, and a sprinkle of yuzu shichimi. It was accidentally vegan, and delicious." —hmw0029
JeffS' McRib Pie
"This is the weirdest pizza that I've ever made. I used my grandmother's
pizza dough recipe, cooked on a pan at 420 degrees for about 12-13 minutes. The sauce is McRib sauce and it is topped with pieces of McRib. The meat
kind of dried out so it wasn't great but the sauce made a good substitute for pizza sauce. I think grilled chicken will work better. It also grossed out my wife." —JeffS
What pizza-loving heart wouldn't be won over by Schaefdawg's Romantic Mexican Pizza? And Frizzaldo's slicing genius made it possible for home cooks everywhere to transform their small pies into large slices; wacky and brilliant. Finally, is there any pizza more adorable than Scott Wiener's Baby Pizza? Nope.