Gallery: My Pie Monday: Purple Potatoes, Sicilian Pizza, and More!

 Purple Potato, Bacon, and White Sauce Pizza from Drewdeboy
Purple Potato, Bacon, and White Sauce Pizza from Drewdeboy
"Minimal-knead olive oil dough with plenty of cornmeal underneath. Made a quick white sauce with milk, butter, salt, pepper, flour, garlic, and fresh grated Parmesan. Slow-cooked the bacon about half-done before putting on the pizza. More fresh Parmesan on top!"—Drewdeboy
Sicilian pizza from Bartonkt
Sicilian pizza from Bartonkt
"This is my first try at Kenji's sicilian baked pizza, which was a staple of my erstwhile youth growing up an hour north of NYC. I live in Colorado these days and haven't had a "Sicilian" in ages. This one has dried oregano, fresh garlic, shredded mozz, and half mushroom/olive. I love that you can see the pizza's reflection in this shot, it shows how healthy it must be!"—bartonkt
Olsonmatt's New York-Style Sausage Pie
Olsonmatt's New York-Style Sausage Pie
"It is a version of a New York-Style" pie. The dough was made in a food processor (and was one of the doughs I made when I was inspired to post my manic "Talk" post re: pizza obsession). The cheese is a blend of aged whole-milk mozzarella, Pecorino Romano, and Parmesan. The pie also has a sauce with tomato, oregano, garlic, oil, crushed red pepper, salt and red wine vinegar,—it's what I could remember from the CI recipe that recently came out—and sweet Italian sausage. Can't wait to see all the other masterpieces."—Olsonmatt
Beer crust pizza from Townbench
Beer crust pizza from Townbench
"This is a shot of a Margherita pie I made this past week for my wife and I. It was my first time using beer as a water replacement, and my first multi-day dough ferment. The crust was by far my best yet, and the extra thyme and oregano on top was perfect."—Townbench
Norma's Pizzarium-style Pizza
Norma's Pizzarium-style Pizza
"The pizza I made was an attempt for a pizza like Pizzarium. This pie turned out better than I thought it would. The dough had a hydration of 87% and needed many stretch and folds.The whole pizza doesn’t look that fancy, but the crumb was different from any other pizza I had made before—nice and light and also springy. The crumb almost melted in my mouth. Even after the focaccia-like pizza had cooled, the crumb still stayed moist. The dough was fermented for a long while, both room temperature and cold fermented. The pizza was dressed with two varieties of mozzarella, Parmesan cheese, and coating of herb infused olive oil, and Prosciutto de Parma after the bake."—Norma427
20110131billgraneypizza.jpg
20110131billgraneypizza.jpg
"12 oz. 00 flour, 63% hydration, 3 oz. starter, .25 oz salt. Didn't have time to heat the stone so baked on a pan in a 500 degree oven. Leftover tomato sauce, chicken thighs, yellow & orange peppers, parm. Cheers!"—billgraney
Adam Kuban's Pepperoni and Oyster Mushroom Pizza
Adam Kuban's Pepperoni and Oyster Mushroom Pizza
"This is pizza No. 1 from our last Pizza Night at home. I already showed you pizza No. 2 here, where I raved about the dough recipe I used (the Cook's Illustrated one). I'm so happy with it and with Kenji's NY-style pizza dough (I use both about equally) that I now don't have to worry about my crust — only toppings. Which means that it's a pleasure to field topping requests from Girl Slice. Here, she asked for the classic combo of pepperoni and mushroom (I used oyster 'shrooms, sautéed with garlic in a little bit of olive oil first). Sauce is Kenji's PHENOMENAL NY-style pizza sauce, which I practically eat half of plain before it even makes it onto a pizza." —Adam Kuban
Dhorst's Baby Roma, Roasted Red Pepper and Four Cheese Pizza
Dhorst's Baby Roma, Roasted Red Pepper and Four Cheese Pizza
"Homemade sourdough made with 80% KA bread flour & 20% semolina brushed with olive oil and microplaned blanched garlic and oregano. Topped with aged mozzarella, muenster, gorgonzola, baby roma tomatoes and roasted red pepper. Baked on a stone preheated for an hour at 600F, for about 5 minutes. Finished post oven with some shavings of parm and sliced scallion. The scallion added nice texture and a bit of fresh bite to off-set the richness of the cheeses. Next time, maybe some capers or olives for a bit of salty, briny contrast."—dhorst
Fresh Mozzarella Pizza from hmw0029
Fresh Mozzarella Pizza from hmw0029
"Here's my latest (yes, I had it for breakfast). I bought fresh mozz from a winter market on Sat (of course I ran into MoEats ;)), so I had to make pizza. I reconstituted sun-dried tomatoes and chopped them up with olives, and added really good olive oil our friend brought from Italy. I couldn't rest the dough long enough so it wasn't the best crust, but overall very good."—hmw0029
BobTomDon's State of the Union Pizza
BobTomDon's State of the Union Pizza
"In anticipation of the Tuesday night Obama SOTU speech I made this quick pie. Fresh whole-wheat dough from Whole Foods, bottom layer of shredded mozzarella, mushrooms, sliced tomatoes, jalapeños, sweet onions, spicy sausage, and a tiny amount of out-of-the bottle marinara. The pie was baked at 500-degrees on a pizza pan then finished off on the stone. The baked pie was topped with good quality olive oil, oregano, salt and red pepper flakes."—BobTomDon of Dallas
Amusebouche1's Kalamata Pizza
Amusebouche1's Kalamata Pizza
"The crust was brushed with olive oil, precooked on a sheet pan and topped just before serving with caramelized onions, bacon, chopped Kalamata olives and scallions."—Amusebouche1
James S's Cook's Illustrated Pizza
James S's Cook's Illustrated Pizza
"Here is a pie I made the other night. The dough is the Cook's Illustrated dough featured earlier in the week. I had made a few pies earlier in the week and felt the dough was ok, but with a few extra days rest in the refrigerator made it that much better. I topped the pie with a simple cooked red sauce, a mix of fresh and aged mozzarella, and fresh basil. I also used some fire bricks to create an oven in an oven by surrounding the stone and building a little top...this work like a charm."—James S.