Gallery: My Pie Monday: Margherita, Shaved Asparagus, Duck Prosciutto, and More!

JH Ford's Shaved Asparagus Pie
JH Ford's Shaved Asparagus Pie
My Pie Monday veteran JH Ford says this pie is "a mashup of several ideas that I pinched from Slice. The pizza started out as a Top This-inspired Brussels sprouts and pancetta pizza. My Brussels sprouts turned out to be a little old and funky, so I replaced them with shaved asparagus, inspired by anotherTop This column. Then, I forgot to add the pancetta. So, I got a whole new, semi accidental pie that turned out to be damn near perfect."
Larry Cariglio's Margherita
Larry Cariglio's Margherita
Thezaman writes: "My favorite pizza is Keste's; this pie got close on looks and taste. This was cooked in my Forno Bravo oven. I know that I am boring with repeated Margherita pies. To me this is the pizza that hides no flaws."

Nothing boring about a well-made Margherita, Larry!

Eric F.'s Home-Grown Pie
Eric F.'s Home-Grown Pie
"This is a broiler-skillet method pie using Kenji's recipe; the dough was cold-fermented for three days. The sauce is just pureed heirloom tomatoes from my backyard, and the basil was home-grown as well. The broiler in my electric oven causes some fairly uneven browning of the crust, but this was still quite good."
Kasey's Squash Blossom and Burrata Pizza
Kasey's Squash Blossom and Burrata Pizza
This one's from first-time MPM'r Kasey, who's torturing us with one of her best pizzas of 2010.

Wanted to submit one of my favorite pizzas of the year, adapted from a recipe in Saveur, inspired by Pizzeria Mozza in Los Angeles. Here's a link to the recipe. The key to this pizza is to let the dough rise for several hours, which lends a chewier, less dense crust. What I loved most about it is the fact the the pie itself was thin-crust, but the edges (you have to make sure to leave the edges topping-free) puffed up and blistered beautifully.The combination of spicy tomato sauce, delicate squash blossoms, burrata, and flavorful olive oil made for an out-of-this-world pizza pie. You must try it."

Gaaagggh! We'd love to try it, Kasey, but squash blossom season where we live is a long way away. Something to look forward to next year!

Steve L.'s Grilled Cherry Tomato Pizza
Steve L.'s Grilled Cherry Tomato Pizza
Steve L. writes: "We haven’t ordered a pizza for delivery in years once we learned how easy and delicious it is to make one on the grill at home. The ingredients will vary, but are always fresh. This one has mozzarella, mushrooms, red onions and cherry tomatoes that had first been mixed with olive oil, basil and garlic. The raw dough is spread out on a cast iron pan and the toppings put on. A gas grill is pre-heated to around 450F and it's cooked until the crust has risen and the cheese on top just begins to bubble and turn brown."
Jessica M.'s Duck Prosciutto and Mushroom Pizza
Jessica M.'s Duck Prosciutto and Mushroom Pizza
Here's a fun topping combination from Jessica M.

"Here's the duck and mushroom pizza I made using home-cured duck prosciutto and some mushrooms I had on hand. I always use Elise from Simply Recipes' pizza dough. It doesn't take too long to make, and is chewy while still being crispy on the edges. I always make my pizza on half sheet pans, and these I cut into little strips and served them two on a plate."

Want more details? Check out Jessica's blog!

Pete L.'s Wood-Oven Pie
Pete L.'s Wood-Oven Pie
"My 1st pie from my wood burning oven I just finished building in my yard. I used pizza dough from a local pizza place the uses OO flour for their wood burning oven, Stanislaus Alta Cucina Plum Tomatoes, and fresh mozzarella. The oven took me about 3 months to build and I plan on making great pizza for long time. Next phase I plan on making my own dough and fresh mozzarella."
Margherita from Robopizza29
Margherita from Robopizza29
Mmm, here's a nice looking pie from Robopizza29: "This is a Margherita fired up in my home built Frankenweber. I cast the oven with refractory cement and firebrick based on a 26" Coleman grill. My dough is 50/50 KA Bread & AP, my sourdough culture "Gianni" (been alive for about a year now!), water and sea salt. 24 hr warm rise. Topped with San Marzano sauce, fresh mozz and my basil."