Veg Pie by FoxesLoveLemons
"I think the easiest way to have a vegetarian meal is via pizza. This one has homemade roasted garlic cream cheese as a 'sauce,' and is topped with roasted cauliflower, Parmesan, chives and sliced tomatoes. Really good with some red pepper flakes and balsamic drizzled on top! The full recipe can be found here." —FoxesLoveLemons
Ndfanwabashman's Inaugural MPM
"This is my first submission to 'My Pie Monday' after about two years of ogling the weekly submissions. It's a white pie with a crust made from bread flour with a 3 hour bench rise. It's topped with low-moisture mozz, parm, and ricotta. It's loaded with olive oil and finished with fresh basil from the plant in my kitchen window and a generous sprinkling of garlic salt."
Asparagus-Prosciutto Pie by Heidi in Bx!
"Asparagus, prosciutto, and black olive pizza, 2/3 with buffalo mozzarella (husband hates cheese), 1/6 with only ham and cheese (4-year-old rejects veggies). Dough is Donna Hay's recipe with 1/4 whole wheat flour subbed in; 3-day rise in fridge after dinner plans changed once. Baked in convection oven at 200 C for 12 minutes. Sliced with a Park Tool." —Heidi in Bx!
Robertdog's Kettle Grill Pizza Oven Pie
"Here's a pie I made on my homemade kettle grill pizza oven. All made from scratch. Cooked with hickory wood on a stone." —Robertdog
"Took a break this week from the Neo-Neapolitan pie pics, and made a foccacia (for the third time in my life) for a family party.
It was a mix of GM Better for Bread Flour, some Ultra Grain white from Costoc, and AP flour (was just trying to finish up some packages). 80% hydration, 0.75% ADY, 2% salt, 2% sugar, 2% oil.
Stir fried some sliced chinese sausage, fresh garlic, and black bean sauce with a healthy dose of oil, and folded it into the foccacia dough into thirds and let it go for a long rise.
Baked at 350 convection until golden brown. Was hoping for more hole structure, but I'm guessing the excessively long rise in the car to my sister's house in 70 degree weather may be the culprit. (Anyone have any advice on foccacia?) Still, very moist, very tasty... perhaps 90% next time?" —Derricktung
TScarborough's Late Night Pizza
"Drunk pizza, as in get drunk, get hungry, make pizza.
I found a 17 day old King Aurthur Bread Flour/semolina dough ball hiding in my pizza fridge behind a some bottles of hard cider. Stretched it out real thin (it looks deep, but that is a cookie sheet), sauced it edge to edge with leftover Classico sauce, whole milk mozzarella, some crappy regular pepperoni and added a few onion rings for bite (not a jalapeno in the house). Cooked in the kitchen oven for as long as I could stand it, and eaten while hot enough to remove the skin on the roof of my mouth. Washed down with more beer, of course." —<a href="https://www.seriouseats.com/user/profile/tscarborough"Tscarborough
Pork Belly Pie a la JHanley
"Oven roasted spicy Korean pork belly, heirloom tomatoes, grande whole milk mozzarella, shiitake mushrooms and scallions. 3 day dough fermentation...I've been cooking on that pizza tray for 10 years with amazing results! Show my pies to the world!!" —Jhanley
Margherita by BGEPizza
"Just a marg. 725° oven, 4 minutes between two pizza stones. Gonna be bummed when my old oven dies and I have to buy one that only goes to 500°. At that point, I'll have to start using the BGE again. Burns too much lump charcoal for these hi-temp cooks. But it'll do 900° plus if I ask." —BGEPizza
NPinto's Sausage Pizza
Here is a new one for me. Sautéed scallions from the garden and homemade sausage. Pizza dough is Kirkland bread flour, jar-ed garden tomatoes, whole milk mozzarella, sprinkle of pecorino romano, and EVOO. Dough made 24 hours prior, refrigerated for 15 hours and counter rise for the last 7 hours. Cooked on the BBQ pizza stone. —NPinto
Scottland's BBQ Pie
"BBQ Chicken Pizza—Dough is AP Flour at 70% hydration. 24hr room-temp ferment followed by 48hrs in the cold box. Topped with fresh mozzarella and chopped BBQ chicken. Baked at 750F for 2min 30secs." —Scottland
TXCraig's Diana Margherita
Norma's Boardwalk Pizza
This is my version of a "boardwalk style of pizza." The cheese is applied first, then the sauce is applied in a spiral and another topping of cheese is applied. —Norma427
Kenposurf's Summer Squash Pie
"Ok. it's still Spring but squash is in...did a sauté of garlic and onion w/a pinch of of oregano..canned tomatos a bit of cheese (went light after the overload I made last week)..Baked at 500 degrees on a cheap stone." —kenposurf
Okaru's Pizza Bianco
Leek crema (leeks sautéed in butter until soft, with white wine and heavy cream cooked down and puréed). Topped with gruyere and roasted potatoes. Fried sage leaves added after baking on steel. —Okaru
Animals's Neapolitan-Style Pie
"This is my first attempt at a Neapolitan-style pie and I used the skillet-broiler method. I must say that it worked brilliantly! I fermented the dough for 3 days in the fridge and topped it with sauteed mushrooms, onions, and goat cheese. I see now that real pizza at home indeed is possible." —Animals
SonnyC79's First Deep Dish
"I recently bought a (rather large) deep dish pizza pan and finally got around to trying it out this week. I went with a copycat recipe for Gino's East of Chicago's deep dish pizza, and I was very happy with the result. The dough recipe called for quite a bit of oil (1/3 cup, mix of corn oil and EVOO), sugar, and cream of tartar, so it was very different from any recipes that I have used in the past. I let the dough ferment in the fridge for 24 hours, and the result was very similar to the pizzas that I have had at Gino's in the past...the crumbly, "cornmeal-like" texture was right on! Basic sauce of crushed tomatoes and spices, pepperoni, and sliced Italian sausage. Very pleased!" —SonnyC79
TXCraig Homage from Millions
"It's not unfair to say all of my pies are inspired by TXCraig to some extent, but this one definitely has his thumbprint on it. Caputo 00, tomato, pepperoni, fresh mozz, a drizzle of TXCrag's calabrian chili oil, a couple of the whole calbrian chilis, and fresh basil. Baked on the steel at about 700 for 100 seconds." —Millions