What's your favorite unusual pizza recipe?

Mud Pig

Well I'm hosting a pizza party at my place this weekend. Its a pre-4th of July bash, having everyone over and going to do some pies. Now I've been wanted to try some Asian inspired pies so I'm going to be doing bolgogi and short rib (kalbi) topped pies. I am also planning on doing a Bratwurst pie.

I want to do a couple of more and was hoping for some unusual recipes to wow my friends. Anyone have any recipes they swear by that are a bit out of the box?

MP

fishlessman

portuguese chourico or linguica is a favorite here, its nice and greasy

Bacchus

Pesto/Shrimp


Potato/Bacon


Buffalo Chicken

EmandM'sDad

My kids like Thai chicken. my wife and my favorite is carmelized onion and gorganzola.

Mud Pig

Potato and bacon looks great. How long did you have to cook the pizza or did you pre-cook the potato? I can't imagine potato cooks in 10 minutes at high temp on the grill.

fishlessman

the burnt bubbles on that last pie is perfect

Zippylip

Mud Pig, the rib & bratwurst pies sound great (not sure what bolgogi is), here is a slideshow with some unusual pies

Bacchus

I did pre cook the tater wedges. It's been awhile so I forget exactly how, I think I may have just used a large nonstick pan with a little butter.
The shrimp were par cooked also.

Thanks Fish. That was my hottest cook to date, 700deg.

I like thai chicken pizza also but don't have a pic.

Bacchus

Zip, you are awesome, and in my book YOU are the pizza king.

kricks

Absolutely awesome. How do you make your crusts? Temp?

Always curious.


Kevin

Mud Pig

Wow, you need to write a cookbook man. That is awesome, have to try gorgonzola on a pie. Likewise, there are too many pizzas in your slide show and not enough treadmills in the world to try them all.

Awesome post! Thanks.

thirdeye

I'm with Bacchus and second the baked potato pizza. I par boil my slices to done, then cool slightly. The toppings added right before slicing are the standard baked potato toppings... sour cream, bacon bits and green onions.

NibbleMeThis

Greek Style Deep Dish Pizza on the Egg

http://www.nibblemethis.com/2010/05/greek-style-deep-dish-pizza.html

gdenby

I've not tried making the mixture, but a pizzaria I go to had a similar one. Russet potato, prosciutto and gorgonzola. The taters are not pre-cooked, but sliced chip thin. They use a wood-fired oven, so its really hot. Some of the taters come out slightly fresh crisp, other turned to chips.

They also make one that is pear and gorgonzola, which should work, as pears and gorgonzola are often paired for a dessert. I thought it was just peculiar.

Weekend Warrior

Stuffed Crust-Bacon, Chicken, Ranch(dressing)

This is the pic of my original attempt and the crust wasn't stuffed, but you get the idea.

Mark

Zippylip

Kevin, I use a very basic (essentially entry level) dough method for all my pies. As far as temps, it really depends on what you're making. Some general rules are the thicker the dough and/or the more stuff you pile on, the lower the temp/longer the cook, & if you're doing thinner, lightly topped pies you can go higher in the temp/shorter on the time... you'll notice most of my pies are generally the same thickness & topped about the same, & with this dough temps ranging from 500-550 for about 8-10 minutes seem to work well, while the thick crust ones you see are usually done in a cast iron pan, I usually shoot for 400ish, say 20 minutes or so... but for all pies, just peek through the top of the dome & keep an eye on it, you'll be able to see whent its done... Here is the dough slide show:

fishlessman

this one may qualify as unusual, i think it could qualify as some type of pizza as well :laugh:
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=640521&catid=1

Photo Egg

Nice pizza...
Darian

kricks

Now THAT's n answer to a question.

Thanks!

UKMatt

We do one with pesto and potato with pinenuts.

We slice pre-boiled potatoes and place on top of a pesto sauced-crust with mozzarella. Brush tops of potato slices with a little extra pesto. Add pine nuts.

Bake.

We also do one that is basically a no-sauce crust (just brushed with olive oil and a light sprinkle of cheese) - bake until done and then top with proscuitto and arugula and parmesan cheese. Nice combination of soft and crunchy, hot and cold.

HTH
UKMatt

LoneStarEgg

Here is a link to a Cheeseburger pizza I make.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=848591&catid=1

Unknown

May be a restate - but garlic and gorgonzola pizza
For a 14 inch pie:
Use Dolche gorgonzola 4oz (real from Italy or nearly as good from Wisc. not stuff they try to pass off as gorgo)
Low moisture, whole milk mozzarella 4oz
Slice one head of garlic cloves
Dough is slow rise (takes 24 hours prep) and makes 2-14 inch pies
5 cups all purpose flour
1 packet normal rise yeast
1 1/2 cup water (room temp)
1/4 cup EVOO
3 1/4 tsp Kosher salt
1/4 tsp sugar
proof yeast in 4 TBSP flour, water, sugar -- 20 minutes;
mix all until plastic, cover, let rise in refrig overnight until double; kneed smooth, divide in two, freeze until needed or let rise again until double if using now.
550 degrees in egg on place setter with pizza stone, pre-bake pie 6 minutes; remove, flip and put on toppings; bake 14 minutes until done.

Unknown

"pre-bake pie 6 minutes; remove, flip and put on toppings" :huh:

Cpt'n Cook

Fiddleheads

This wasn't my favorite but it is unusual. It may end up as the only one ever created.

Frank from Houma

Gumbo pizza - Chicken, oyster and andoille gumbo pizza
Use the gumbo for sauce and everything in the gumbo plus some cheese


Refried beans for base and go nacho or breakfast from there




For dessert - apple pie pizza
Make the filing for an apple pie then top with some cheddar cheese

Carolina Q

Potatoes? Shrimp? Sour cream? Gumbo? Refried beans? Man, that ain't pizza! Give me a pepperoni any day!!

Egging Flock

All of the above sound delicious, good job to all. This is a pic of one I tried last year, and it's become a favorite oddity, we make it often now:

Apricot Jam, Rosemary and Brie.

It's not the prettiest pie ever, but it was pretty on the inside (my inside, that is).



Makes for a nice savory/sweet dessert pie.

Egging Flock

Oh yeah, and there are fresh walnuts from my Aunt's mini walnut orchard as well. Sorry about the oversight.

Zippylip

dang holmes you may have a point there :laugh:

Carolina Q

Ahh. Validation from the master! Sweet!!!

Roudy

Years ago just prior to the Super Bowl the local newspaper published a buffalo chicken pizza recipe that turned out awesome. It incorporates shredded chicken, a sauce made of hot sauce and honey, and was topped with chopped celery and blue cheese crumbles after baking. Nice combination of textures and flavors. Unfortunately I don't have the recipe on my hard drive to share.