Slideshow: My Pie Monday: Ham and Gruyere, Hot Garlic Oil, Oaxacan Cheese, and More!

Pesto Pie from unpocojmoney
Pesto Pie from unpocojmoney
"This is a straightforward pesto-and-mozz topped pizza that my boyfriend and I enjoyed recently. We can only reach 550F in our rented-apartment oven, so leopard-spotting will remain in our wildest dreams for now. However, I loved how bits of pesto burned and gave the appearance of something almost like char. The dough recipe is a hybrid between Jeff Varasano's and Peter Reinhardt's, and I use a pate fermentee. Making this batch of dough, I accidentally added ~5% more water and realized that "mistake" actually created a better cornicione. Lesson learned."—unpocojmoney
Amy Kundrat's Hot Garlic Oil and Spinach Pie
Amy Kundrat's Hot Garlic Oil and Spinach Pie
"This pie is all about hot, garlicky oil. I roasted a half-head of garlic and then sauteed it with red pepper flakes in several tablespoons of unfiltered olive oil, brushing it on the dough before topping it with shredded mozzarella, spinach, Parmigiano Reggiano, and finishing it with a drizzle of the same oil and a pinch of kosher salt. The dough itself was a simple affair—I'm usually a delayed fermentation kind of girl, but used a Rossi Pasta dough mix that was taking up pantry space. A quick (30 minute) rise and I rolled it out as thin as possible before topping and sliding it onto a pre-heated pizza stone in a 500+ oven for 8 minutes. This ended up as a great if unintentional attempt at a Colony hot oil pie."—Amy Kundrat
BiereBeer's Roasted Red Pepper and Homemade Italian Sausage Pie
BiereBeer's Roasted Red Pepper and Homemade Italian Sausage Pie
"Caputo flour, 24 hour fermentation, cooked on stone preheated 60 minutes at 522 degrees on convect for about 7 minutes, easy peasey!"—BiereBeer
Jean B's Best Sourdough Pizza
Jean B's Best Sourdough Pizza
"I created this pizza using the sourdough pizza recipe from the Slice "Starter-Along" series, and it was my most successful sourdough pizza to date. Topped with tomato sauce, hot capicola, artichoke hearts, green olives, crimini mushrooms, thyme, sage, mozzarella, and provolone, I baked it directly on a pizza stone at 500 F for about 8 minutes. I was very happy with the results, and I am having lots of fun with sourdough!"—JeanB
Dhorst's Slow Roasted Tomato Pizza
Dhorst's Slow Roasted Tomato Pizza
"I was reminded by Adam's Top This post just how much slow roasting tomatoes in winter concentrates the flavor. The crust is homemade sourdough (two day rise) brushed with garlic infused olive oil. It was then topped with mozz, muenster and the slow roasted tomatoes. Finished post oven with some Grana Padano and a sprinkle of oregano."—dhorst
James S's Oaxacan Cheese Pie
James S's Oaxacan Cheese Pie
"Here is a pie I made the other night at my in-laws in their outdoor pizza oven. It's made with Oaxacan Cheese. Similar to jack but stringy like mozzarella, it melts great with a slightly salty flavor. Along with the cheese, I topped the pie with roasted red peppers, thinly sliced red onion, and a touch of fresh pepper."—James S.
Bianco from bartonkt
Bianco from bartonkt
"My first pizza with an egg was a success! It was a bianco with shredded mozzarella, pancetta, basil, and an egg. The dough is my standard all-purpose, 3-day cold ferment, Kenji food processor method. Not enough "egg sluttery" for us though, on a 12" pie. Next time I'll do 2 or 3 eggs. Also, I think I overcooked the crust a touch cooking the egg for another 30 seconds but it was still delicious."—bartonkt
Norma's Dried Tomato Pizza
Norma's Dried Tomato Pizza
"I started this pie by making a milk kefir poolish to leaven the dough. I mixed the final dough using different techniques for the higher hydration dough of 80%. Some of this methods came from the Tartine Bread Book for making Chad Robertson’s bread. The dough was stretched and folded at different intervals. The flour mix was 85% Caputo Pizzeria flour and 15% KASL. The star of this pie wasn’t the look of the finished pizza, it was the irregular crumb. This pizza was more of a focaccia, like they offer in different regions of Italy. Usually when using higher hydrations for making bread and different techniques, there are irregular holes in the crumb. Pizza making and bread making can almost go hand in hand in my opinion. The dough for this pizza was room temperature ferment for almost a day, after the final mix. I think because the milk kefir poolish was used, that is why this dough could be room temperature fermented for so long. From the experiments I have done with milk kefir poolishes in a dough, milk kefir takes longer to leaven a dough, than regular a regular IDY poolish, or a poolish using other natural starters. From the long ferment time, there was a better taste in the crust. The higher olive oil, in the formula (3%), also might have given this pizza a lighter texture. This pizza was dressed with herb and garlic infused olive oil, 2 types of mozzarella, hand grated Parmesan, Red Cow Parmesan, asiago cheese, fresh rosemary, and Turkish dried tomatoes. I should have added the moist Turkish dried tomatoes near the end of the bake, because as can be seen, the dried tomatoes did darken too much."—Norma427
Seemunkee's Margherita
Seemunkee's Margherita
"Here's my first summission to My Pie Monday. I got Reinhart's American Pie last month and used his Neo-Neapolitan dough recipe. Crust and cornicione came out nice and I'm pretty happy with the result."—seemunkee