Favorite/Unique Pizza Recipes

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Chicken Florentine, Eggplant Parmigiana, and Spicy BBQ are usually my go to's if I'm feeling somewhat adventurous.

The only thing I miss about living in the city is the pizza place that was right next door to my workplace that allowed you to build your own calzones and pizza and I hate how no one matches their topping variety. Sometimes I just like adding shit like pepperoncini. cappicola, artichoke hearts, and spicy red pepper sauce.
 
I made a pizza once that my sister and I called "The Notorious P.I.G" I had smoked some pulled pork, and I made something like a peach bourbon barbecue sauce--so it had that bourbon sauce, smoked pulled pork, thick cut bacon, smoked sausage, pepperoni, grilled onions, jalapenos, monterey jack and colby cheese, and cilantro, it was pretty damn good. I think we also put some cotija cheese on it at the end but with as much shit as it had, you didnt really taste that.
 
I've recently fallen in love with Detroit-style pizza. It's baked in a deep rectangular pan with no crust around the outside, and the toppings are placed directly on the dough with the sauce applied in stripes on the top. (Some "Detroit-style" pizzas will have the sauce beneath the toppings, but I don't think you're getting the full experience that way.) You usually have to go to a special pizza joint to find it since normal pizza places won't have the proper pans to make it, but I suggest seeking it out if you want to try something new.
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I'm more of a pepperoni purist but this menu item from an Austin restaurant was definitely intriguingly delicious despite the non-standard ingredients: "Extra virgin olive oil, house cheese blend, sliced pear, caramelized onions, blue cheese, prosciutto, basil, local honey. "

Due to my current living situations, I don't have a lot of time or resources to make a pizza of my own, but I bet I could sling a better pie than what Domino's and the other big chains have.
 
As I get older I enjoy pepperoni less and less. These days, my ideal pizza is a thinner crust, red sauce, mozz, sausage, and olives. Simple. Effective. Maybe some mushrooms on there too, but not always. I'm not impressed much any more by these pizzas that are like a whole salad and half a deli chopped up and sprinkled onto a crust.
 
Least Concern said:
I've recently fallen in love with Detroit-style pizza. It's baked in a deep rectangular pan with no crust around the outside, and the toppings are placed directly on the bread with the sauce applied in stripes on the top. (Some "Detroit-style" pizzas will have the sauce beneath the toppings, but I don't think you're getting the full experience that way.) You usually have to go to a special pizza joint to find it since normal pizza places won't have the proper pans to make it, but I suggest seeking it out if you want to try something new.
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If you grab a pan off of Amazon, it's pretty easy to make too. I like doing this, but with 80% mozzarella/20% gorgonzola for the cheese, arugula, thin portobello/red onion slices, and some half-roasted garlic as additonal toppings, with some pesto decoratively drizzled/piped on top when it's out. Spring for a grinder and actual parmesan too, as this is a Kraft-free za


St. Louis-style is also a fun pizza-esqe food, and is what Pizza Hut is basing their Edge pizza (reboot) off of crust-wise, but you need to live where Provel cheese is to get the true experience. It's pretty much a classier Velveeta, but somehow works with the crunch and smokey cured meat toppings you'd best be putting on it

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Yum

Speaking of clumpy freeze-dried parmesan and processed cheeses, try this on your next slice of whatever instead, it works harmoniously with greasy/oily things

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Not necessarily "unique" but one of my favorites is Jalapeno and Pineapple with white garlic sauce. Normally I'm not someone who orders pineapple on pizza but will eat it without bitching like an Italian if it's the only thing available. However when you mix the flavor of garlic, the spice of the jalapeno, and the sweetness of the pineapple it's absolutely delicious.
 
There was a local joint here that used to make a pizza with chipotle salsa, smoked ham and dried cranberries.

I like it so much I make it myself since that place is long gone.
 
Got a recipe from a Brit for baked bean pizza. Homemade pizza crust with (in my case) pork and beans and topped with mozzarella. Pretty good, if a bit trashy.
 
Bloitzhole said:
A local pizzeria in southern tyrol / northern Italy served something I have been attempting to emulate for a while. Essentially they would prepare a pizza as usual and bake it on a slightly cooler than usual stone but very very close to the heat source to very quickly finish the top.

They would then place a much thinner piece of dough over the top, akin to a paper-thin focaccia. This layer would crisp up really fast under the intense heat and the extra time would allow the stone to cook the bottom. The result was a classic chewy crust neapolitan pizza (similar to new york style for you US folk) with a thin crispy lid. A very interesting blend of texture.

Incidentally if anyone is interested in pizzamaking, I recommend the following dough, which has served me well for the past three years of regular pizzamaking:

1 kg of flour
3.5g of dry yeast
610 g water
15 g olive oil
15g of salt

Mix half the flour, yeast, olive oil and water together and let sit for 20 minutes (gives the yeast a head start and makes sure its alive and that the salt doesn't murder it). Add the rest of the flour and salt and knead until the dough has a nice spring to it (a kitchen machine with a dough hook will need around 10 minutes on a low setting).

Leave the dough covered (with cling film) in the fridge in a lightly oiled bowl for 48 hours. Afterwards, the dough is usable for a full 5 days if stored in the fridge, since the fermentation is slowed considerably.
I recommend making pizza balls ~270g which, for this recipe, will produce 6 pizzas. Be careful, the dough will become very stretchy and more prone to tearing on days 4 and 5.

My favorite toppings for a pizza with tomato sauce are a few dollops of mozzarella, rocket, parmeggiano and prosciutto with a touch of balsamic vinegar and lots of black pepper.

For a pizza bianca, a good amount of mozzarella, parmeggiano and coarse salt for the base (substitute half the mozzarella for gorgonzola if you are so inclined) and then dollops of red and green pesto and a touch of balsamic vinegar + olive oil. And of course lots of black pepper. Those little pockets of intense flavor paired with the incredible richness of the cheese which the balsamic vinegar prevents from being overpowering is incredible.

Honestly if I ever get doxed, it's gonna be because of this post.
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My wife uses almost exactly your dough recipe. If you start insisting on using 00 flour, you can call it authentically Italian. Use live yeast if you want relatively little improvement for a lot of added headache.

Allow me to share a fast food recipe from my wife's family.

Pizza Panna
-make dough as described above
- form the dough into a rectangular shape about .7-1cm thick, leave about .5cm room at each edge of your oven tray pizza stone, you heathen; shape must be rectangular
-add copious amounts of shredded cheese on top of the raw dough; a blend of mozzarella, parmigiano reggiano and parrano
-add black pepper, olive oil; optionally lightly season with oregano, thinly sliced raw garlic
-drizzle 2-300ml of cream over the seasoned cheese; use double cream if you think you can handle it
-layer thin strips of raw bacon diagonally, make diamonds
-if baked in an oven: add 2 minutes to normal cooking time, keep temperature the same; if baked as God intended, shorten cooking time by 15-25s

This recipe is credited to Luigi.
 
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My mother used to make a breakfast pizza out of alfredo sauce, jalapenos, cheese, scrambled eggs, and ground turkey. Man, I miss that old hags cooking.
 
Chuck E Cheese currently sells a Sour Patch Pizza. It's strawberry jam, icing, and of course Sour Patch Kids. Just sugar on a slab of dough basically.
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