Gallery: My Pie Monday: Caramelized Onions, Clams, Chorizo, and More!

Scott D's Caramelized Onion Pizza
Scott D's Caramelized Onion Pizza
"I decided to add some caramelized onions to my potato thyme pie. I also put the potatoes under the cheese this time. It turned out great. The crust is made with Caputo flour, ADY, salt and the hydration is at 58%. I mixed for two minutes in my Bosch mixer, did a twenty-five minute autolyse and finished with an eight minute mix. After a three hour bulk rise I balled the dough and then cold fermented for twenty-two hours. Two hours out of the fridge and they were ready to go. Cooked on my fire brick lined barbecue. The caramelized onions were a hit, they really enhanced the flavor of this pie."—Scott D
Olsonmatt's New York Style Pizza
Olsonmatt's New York Style Pizza
"Here is a New York style pie that I made. I couldn't get my food processor to work, so the dough is hand kneaded. It turned out to have one of the best hole structures I've had yet. Sauce is a modification of Kenji's for the New York style recipe. The cheese is a mix of aged mozz and Parmigiano Reggiano. There is also a generous dousing of extra virgin olive oil, both pre- and post-bake."—Olsonmatt
Eelo's Banana Pepper Pizza
Eelo's Banana Pepper Pizza
"The dough is Kenji's NY Style food processor method, King Arthur bread flour. It had a 48 hr. cold fermentation. The toppings are my standard go to ones including San Marzano sauce, Sargento block mozzarella (best I can readily get out here in the sticks in N. Florida), pepperoni, red onion, and black olives. This time I spiced it up a little with "hot" pickled banana peppers. Stone heated at 550 for about an hour."—eelo
Larry Cariglio's Clam Pie
Larry Cariglio's Clam Pie
"Weather brought me inside so i did a 16-inch clam pie using Caputo flour with sugar and oil added to get it to brown, and help the texture in a 550 degree home oven. The pie had a garlic butter base, topped with shredded mozzarella, sautéed onion, garlic, clams, and lemons."—Thezaman
Dhorst's Veggie Pizza
Dhorst's Veggie Pizza
"We celebrated New Year's Day and the awesome victory of the Syracuse Orange over Notre Dame (70-58) with pizzas and a calzone. Jeff had a pepperoni, mushroom and onion calzone and stole a couple of slices of the kids' giant sized garlic pizza, because he was not about to touch my spinach, broccoli and tomato pizza. Homemade sourdough, with a 3 day cold ferment and for my veggie pizza, I tried a base of ricotta and a bit of parm, seasoned with microplaned, blanched garlic, oregano, fresh parsley and s&p. Then I topped it with mozzarella, broccoli, spinach, and sliced cherry tomatoes. A drizzle of EVOO post oven and a sprinkle of chile flakes made for a great pizza victory celebration. The kids said that next time I have to make a more "Dad friendly" pizza to share, because they don't like sharing theirs. Guess it will be no green things on mine next time."—Dhorst
Isaac G's first MPM submission
Isaac G's first MPM submission
"I'm a longtime pizzeria aficionado but first-time home pizza chef. We created this using the Jim Lahey dough recipe, homemade uncooked sauce (San Marzanos, sea salt, basil) and a pre-bake application of olive oil. It has been a little while since our last Arthur Ave run, so we used whole milk packaged Sorrento mozzarella instead of fresh mozz, for more of a Di Fara feel than Motorino. Sprinkled a little parmaggiano-reggiano on top. Cooked for about 7 or 8 minutes at 550 in a standard Wolf oven with no stone. It was a great first-time home pizza experience."—Isaac G
Plum Tomato Pizza from Amusebouche1
Plum Tomato Pizza from Amusebouche1
"NYC Crust, Fresh Mozzarella, Sliced Plum Tomatoes, Scallions, Diced Red Pepper, Fresh Thyme. Followed Adam's advice and heated my orange Mario Batali cast iron pizza pan under the broiler, removed to a hot burner, added crust, topped with jarred pomodoro sauce, mozzarella, tomatoes, half the scallions and thyme and back under the broiler. Finished with fresh scallions and thyme...nice char…Oh my…"—amusebouche1
Realhound's Pepperoni and Chorizo Pizza
Realhound's Pepperoni and Chorizo Pizza
"This is a pie I made [over the holiday weekend], topped with fresh mozzarella, organic pepperoni, and Spanish chorizo. I usually make my own sauce, but amid the holidays, it was hectic and I found this Pomodoro sauce from Wegmans to be very fresh and flavorful. The dough is with Caputo Tipo '00' flour, using Peter Reinhart's recipe, and I usually proof it no more than two days, but again, holiday doings kept me from baking it till the fourth day, and I was pleasantly surprised with the nice bubbles and char it got — always crank up the oven to its 550°F degree max, heating a rectangular pizza stone on the middle rack for at least an hour before. Also have unglazed tiles on the rack above. I don't have a thermometer or temperature gun, but when you open the door, WAVES of searing heat come out. I also made a pie with organic, grass-fed pork from a local farm, but the cornicione wasn't as photogenic." —Realhound
Norma's Cavolfiore
Norma's Cavolfiore
Norma sent in her spin on Jim Lahey’s pizza cavolfiore: "This pie was dressed with garlic and herb infused olive oil, green and black Kalamata olives, fresh Feta cheese, Red Cow Parmesan cheese, rehydrated green and red peppers, Foremost part-skim full milk mozzarella, Bella Fran, part-skim whole milk mozzarella, half of a cauliflower head (grated on Mandolin), grape tomatoes, and sprinkled with seasoned panko bread crumbs. The crunchy breads crumbs did give this pie a nice crunch."
Tscarborough Serrano and Blue Pie
Tscarborough Serrano and Blue Pie
"First pizza of the New Year! This one has sauteed Serrano peppers and shallots, along with capers, white onion, and a large handful of crumbled Amish Blue cheese. I used Asadero and Mozzarella 50/50 over a cooked down sauce. The dough was 80/20 KABF/semolina with a fair amount of dried basil and cilantro mixed in. Spicy and oniony with the blue cheese bite."—Tscarborough
Patrick B's Margherita
Patrick B's Margherita
"Greetings Slice'rs and Happy New Year! This week's offering is a Margarita."—Patrick B
Adam Kuban's Really 'Creepy Bagel' Pizza FAIL
Adam Kuban's Really 'Creepy Bagel' Pizza FAIL
"On Thursday night I did an impromptu pizza night to test out a batch of tipo '00'–based dough I had cold-rising in the fridge. I did two pies and posted about one here. I mistakenly wrote that I didn't bother taking a photo of the first because it was so bad. But ... I did shoot it. The crust here was REALLY 'creepy bagel,' as Girl Slice likes to describe it. Crisp but way too chewy — bagel-like chewy. As dhorst and dmcavanagh pointed out, '00' may not be the best to use for a home oven — that it needs high, high heat. Anyway, here's the first of the two pies from my last pizzamaking session of 2010. Simple pizza with Polly-O mozzarella and a jarred passata as sauce, which is a time-saving tip I picked up from Mark Bello of Pizza a Casa. Here's to better pies in 2011!"