Scot,
I generally use what's on sale in Wednesday's grocery circular. However...I enjoy reading recipes and rethinking them in terms of pizza.
I took a class with Peter Reinhart and he really twisted my mind about how to think about food and recipes. His class was really was a game changer for me. He said that when cooking, to use the "flavor rules". Rule number one is, "Flavor rules!". Try not to be stuck up, or get caught up in a static way of thinking about food...rather think how it could be different. Not necessarily better, but different. Most importantly is that
it doesn't have to be different, sometimes it is at its best the moment you taste it.
The asparagus pies came from a risotto dish I once had.
The mushrooms are based on a duxelles (Google it), I just leave them sliced.
The Jalapeno/soppressata/honey combo, I kinda stole from TXCraig1. It's a dyn-o-mite pie.
The Cacio e Pepe came from America's Test Kitchen on PBS. It's a pasta dish that I re-imagined as a pizza.
The Spanish Pies are just cuz I love Spanish food.
I continue to work on:
alla amatriciana pizza, paella pizza, eggs benedict pizza, monte christo pizza, eggplant caponata pizza, gremolata pizza
I work a recipe and serve it on crackers to folks at a local pub, eliciting their opinions. They don't hold back their criticism.
HTH
