Slideshow: 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."
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."