Anything Pizza

Some of your favorites sounds really good

Pics please

 

They all sound delicious. I enjoy black olives, feta, pepperoni, and occasionally pepperoncinis. I’ll have to try some of yours!

 

Mexican pizza. Refried beans, mango jalepeno sausage, onions, bell pepper, and jalapenos. Didn't have any iceberg lettuce or black olives but I would usually top it off with those after it came out of the oven. Served with sour cream and salsa. Mini cheese pizza for the kiddo.

 

Made some "authentic" Chicago style last weekend.

 

this damn thread is KILLING me!!! should not have checked right before lunch

 

Just found this thread! As a pizzaholic, came here to comment that this thread is amazing

 

Damn fine, damn fine!

 

Tonight's offerings: spinach/sundried tomato and Alfredo sauce and Buffalo chicken. Not pictured: meat lover's.

 

Good info!
https://www.seriouseats.com/2017/05/best-backyard-pizza-ovens-review.html

 

I have a Red Stag Pizza oven that drops into my Pit Boss pellet smoker. I really enjoy using it now that I've purchased a few pizza screens. Although it gets much hotter, I like cooking pizza in that 550°-600° range. Much more consistent and you have a little more margin for error.

 

1) BBQ sauce, pulled pork, shaved red onion, cilantro
2) White sauce, prosciutto, arugula, fig jam

 

A slice if each, please!

Better make it two!

 

Another favorite off-the-wall pizza - arugula, roasted butternut squash and goat cheese.

 

That looks really, really good. Nicely done

 

some small specialty pizzas from My Pizzeria

 

What are the toppings on those?

Always looking for new ideas!

 

2-4 day cold rise dough
Left to right
Buffalo Chix: buffalo sauce base, blue cheese crumbles, chicken, ranch swirl after baking
GWR: Ricotta base, garlic, fresh tomato & mushrooms, fresh basil garnish after baking
Vermonter: Alfredo base, ham, chicken, apples, mozz/ cheddar blend, maple syrup drizzle after baking
Porky: tomato sauce base, Roni, sausage, bacon, meatball, ham, pork roll
Not really sure in the last one. Think it was a custom pie.
Pics are fuzzy and a few years old.
I'll post some better pics next work day.

We do an Irish pizza on st paddy's day that's amazing. Gueldens mustard base, swiss/ mozz blend, corned beef, cabbage, carrots, thousand island swirl after baking. Sounds wierd like the VT'er but they're great!
Downtown Pizzeria & Pub Johnson VT in our 8th year of business
https://youtu.be/oUdsrb0gvqY

 

We have a couple pies we put arugula on after the bake. It kinda steams on the hot cheese and still has a nice texture and fresh flavor.

Great looking pies BTW

 

Nice selections! Looks like the rotation at my house.

Love eggplant parm pizza. Haven't done that one in a while. Might need to pencil that one in for next Friday.

And I'm totally stealing that Vermonter. Mind if I ask what you use for the apple component? Peeled, diced Granny Smith?

I love arugula cooked under the cheese or placed on top afterwards. Even better if you have access to some bright, peppery arugula from someone's garden!

 

Stubbled across an easy pizza dough recipe to make some pizza while I had my niece for the weekend

self rising flour and plain Greek yogurt. 1 cup yogurt and 1 1/3 cup flour.

Added some oregano and basil to the dough. Came out great.

basic pizza though.
Pepperoni, marinara, olive, mozzarella, red onion, Parmesan, bacon and orange bell peppers