Gallery: My Pie Monday: Piquillo Peppers, Taco Salad Pizza, and an Umami Bomb

Burger365's Piquillo Pepper Pizza
Burger365's Piquillo Pepper Pizza
"This week's submission is a piquillo pepper, kalamata olive, and speck pie. The dough is made with King Arthur Bread Flour, cold-fermented for 72 hours, and fired in a 550°F gas oven. Along with the peppers, olives, and speck is a lightly cooked tomato sauce, fontina, asiago fresco, and fior di latte" —Burger365
Scott D.s' Potato-Rosemary Pizza
Scott D.s' Potato-Rosemary Pizza
"This pie is a change-up from my Potato Thyme pie. I had a request to use rosemary instead of thyme. It was good, but I prefer the thyme. I used my usual dough recipe with Caputo flour. Three-hour bulk rise with a two-day cold ferment and then a four-hour counter rise before cooking. It has olive oil, rosemary, garlic, caramelized onions, potato, and mozzarella cheese."
Tscarborough's Taco Salad Pizza
Tscarborough's Taco Salad Pizza
"This is a taco salad pizza made with a 7-day cold-fermented dough. I used a cooked-down sweet sauce, then added some packets of Taco Bell 'Hot,' and covered with mozzarella and sharp cheddar. Topped with shallots, green onions, and diced tomato along with some spicy taco meat I made from scratch. I cooked it in the kitchen oven at 550°F for about 5 minutes, then at 450°F for 4 minutes more. Topped with shredded lettuce and fed to a skeptical family. After devouring it, they agreed that it was very good." —Tscarborough
Umami Bomb Pizza from lapbplayr
Umami Bomb Pizza from lapbplayr
"Dough was Kenji's awesome food processor dough proofed for two days in the fridge. No sauce, but brushed with sesame oil that had garlic, shredded nori, and anchovies. This was topped with whole milk low moisture mozzarella and more filets of anchovies. Simple, salty, and umami!" —lapbplayr
Norma's Mortadella Pie
Norma's Mortadella Pie
"This pie was another attempt for a Pizzarium-style pizza. I started the dough for this pie on Sunday and baked the dough on Tuesday. The crumb was light and airy, with an open crumb structure. This pie was dressed with olive oil, my regular tomato sauce, two kinds of whole-milk mozzarella, and Mortadella." —Norma427

You can see more photos and details about this pizza from Norma here.

Olsonmatt's Sourdough Pizza
Olsonmatt's Sourdough Pizza
"Here's a pie that I made last week after finally getting around to making a dough with a sourdough starter—thank you, dbcurrie. It's topped with shredded whole-milk mozzarella, basil, and seasoned, uncooked tomato sauce. Full disclosure: There are slices missing because there was a hole in the pie due to a bubble I left unchecked during cooking." —Olsonmatt
Ham and Egg Pizza from Amusebouche1
Ham and Egg Pizza from Amusebouche1
"Mozzarella, fontina, diced red onions, diced ham, and a sunny-side-up egg. I did not have potatoes to make hash browns, added tater tots, what is breakfast without potatoes for the yolk. Breakfast for dinner—nice! Skillet method and "00"-flour slow cold-rise crust." —amusebouche1
Square_pie's Sausage, Pepperoni, and Mushroom Pizza
Square_pie's Sausage, Pepperoni, and Mushroom Pizza
"My usual, very wet, very thin dough, this time baked on parchment paper for about half of the 7- to 8-minute total. Above the crust is simple hand-crushed tomato, sliced provolone, some mozz, raw sausage bits, and mushrooms, with more mozz and a sprinkle of Parm. The pepperoni was an afterthought, mostly to use it up. Notice the gentle cupping. I baked it about 7.5 minutes at 500 to 525°F on a thick stone preheated for an hour with no tricks. I used the middle rack this time, and I like it better than the other choices. Broiler available, but not used. It was nicely browned below and had some chew not expected for a thin crust. Perhaps not pretty, but very tasty and close to my PCT pie." —Square_pie
BiereBeer's German Pie
BiereBeer's German Pie
"Two-day cold-ferment dough, cooked on stone in oven 550°F on convection, preheated 1 hour. Topped with precooked homemade brats and partially cooked spuds (cut with a mandoline). Woulda loved some caramelized onions, but dinner guest wrinkled nose at onions." —BiereBeer
Adam Kuban's Sausage Pizza
Adam Kuban's Sausage Pizza
"This is from a pizza tasting flight of four pizzas I made during my first 'away game' Pizza Night on Friday (I took dough, tools, and other ingredients over to a friend's place and set up [pizza] shop there). This was the third pizza of the night and easily the best. The dough is the CI recipe (after a 4-day cold ferment), the sauce is Kenji's New York–style sauce, and the sausage ... oh, that sausage ... is Mark Bello's Pizza a Casa Spicy Salsiccia. I tried making a sort of Midwestern-style 'supreme pizza' right after this that added onions, green pepper, and mushrooms, but all that other stuff was a huge distraction from the sausage. The only improvement I might make to this pizza is adding more sausage next time. I'm thinking of calling this one 'The Sausage Party.'" —Adam Kuban
Jamesws's Fire-Roasted New York-Style Pizza
Jamesws's Fire-Roasted New York-Style Pizza
"As I am always looking to try new recipes, I gave the New York–Style on PizzaMaking.com a try. At the same time I made another batch of my 20% Ischia, 70% hydration. The New York dough blew up; I had to change bowls after a couple of hours in the refrigerator, because it had already doubled. I felt in the end it had too much yeast. The pie is topped with fire roasted tomatoes, which gave a nice (though subtle) smokey flavor, fresh mozzarella, and a drizzle of garlic oil. It had a nice flavor but was too fluffy. Oh well, guess I have to try again." —jamesws
Il Cornicione's White Pie
Il Cornicione's White Pie
"White pie (robiola, homemade ricotta, homemade mozzarella) from home oven using stone cooked at 550°F." —Il Cornicione
Happy Valentine's Day!
Happy Valentine's Day!
Norma sent along this snow-pizza made for Valentine's Day:

"I just wanted to wish you and the other Slice'rs Happy Valentine's Day! The red hearts were supposed to represent pepperoni." —Norma427