Slideshow: 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
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
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