Slideshow: My Pie Monday: Artichokes, Mascarpone, Stuffed Pizza, and More!

Heidirobb's Artichoke Pizza
Heidirobb's Artichoke Pizza
"Putting together my own version of the DiFara's artichoke pie I was craving was far less costly than the plane fare from Cleveland to NY, and ultimately just as satisfying.

Overnight rise crust combo of tipo 00 and semolina. Started hot oven 550 on bottom rack and finished on top with same heat followed by a quick blast under the broiler. Topping: Uncooked simple sauce from canned ground tomatoes, oil, salt. Grated mozzarella and Danish fontina cheeses, and a scattering of sauteed fresh artichoke top the sauce. After baking, a finish of grated parmesan, salt, drizzle of olive oil and torn basil leaves."—Heidirobb

Norma427's Focaccia col Formaggio di Recco
Norma427's Focaccia col Formaggio di Recco
"I made this from Peter Reinhart’s recipe. The dough was the most interesting dough I have worked with so far. It kept stretching and stretching and the end crust was so light and melted in my mouth. This pie only had Mascarpone cheese in the center of two skins. I enjoyed this type of pizza very much."—Norma427
Gregg's Stuffed Pizza
Gregg's Stuffed Pizza
"Stuffed pizza is popular at Chicago area restaurants such as Edwardo's, and is as every bit as delicious as its deep-dish counterpart. This 6-inch cheese and spinach pizza was scaled down from a recipe that was originally published in the Chicago Tribune food section in 1988. It makes a hearty meal for one person, weighing in at 15 oz, while the full recipe is enough to satisfy four hungry diners."—Gregg
Square Pizza from Burger365
Square Pizza from Burger365
"We finally experienced our two days of winter here and I figured a hearty square pie would hit the spot. The dough was made with KA bread flour, proofed in the fridge over night and then left to rise further on the counter the following day. It is topped with Kenji's square pie sauce, fresh mozzarella, fontina, and Parmigiano-Reggiano. Snuggled cozily under the blanket of cheese are pan roasted mushrooms and spicy Italian sausage. Square pie is not my usual style and I'm far from getting the dough down (too doughy and undercooked on the center slices, but make for a good reheat the next day) but the pie still tasted good."—Burger365
Bierebeer's Caramelized Onion, Mushroom, and Muenster Pie
Bierebeer's Caramelized Onion, Mushroom, and Muenster Pie
"24 hr rise, OO flour, 550* on convect. White pie topped with caramelized onions with anchovies, mushrooms, prosciutto, Parmesan, and Muenster."—BiereBeer
Sicilian Pizza from Tupper Cooks!
Sicilian Pizza from Tupper Cooks!
"Here's my take on Kenji's No-Roll, No-Stretch Sicilian style pie.  In the pic it's cooling on my wire racks to prevent the dreaded soggy bottom. I cooked it on a half sheet, and followed the recipe as per Kenji's instructions. I really like the recipe because it's so easy and makes a great Sicilian style pie. Love it and I'll make it again! More on my blog"—Tupper Cooks!
Joe H's Gorgonzola, Walnut, and Sage Pie
Joe H's Gorgonzola, Walnut, and Sage Pie
"This is a pie topped with caramelized onions, toasted walnuts, a small amount of gorgonzola and fresh sage when it comes out of the oven. Those ingredients make for a very neat flavor contrast. Other details: used the CI dough, Kenji's sauce, reggiano + mozz and a 1-day cold rise plus a two-hour proof then cooked on a stone 5" from the top of the oven at 500F. Caramelizing onions takes some work, but is worth it: 2 big red onions, thinly sliced, sauteed in 1 tbsp. ea. of light oil and butter with 1 tsp. light brown sugar and 1/2 tsp. salt. Start on high for 5 minutes and then medium-low for 40, stirring frequently."—Joe H.
Asparagus, Asiago, Aleppo Chili Oil, and Umami Bomb #1 Pie from Mmmph
Asparagus, Asiago, Aleppo Chili Oil, and Umami Bomb #1 Pie from Mmmph
"One of the pies baked this Sunday on my LBE. All pies featured my Silverton sourdough creation, Moby. Named after Herman Melville's antagonist, Moby Dick (the white whale) who is a symbol for many things, including nature and those elements of life that are out of human control. No commercial yeast used this week. My pies also featured my creation, Umami Bomb #1. Umami Bomb #1 is made of a secret blend of tomato paste, shiitake and porcini mushrooms, kalamata olives, garlic, Parmigiano Reggiano, Asiago Vecchio, vincotto, white wine, anchovy paste, olive oil, salt, and sugar. All blended together into a squeezeable paste. Delicioso! I created Umami Bomb #1, after reading about Taste #5. More of Sunday’s pies here!"—Mmmph
Olsonmatt's Mushroom Pizza
Olsonmatt's Mushroom Pizza
"Here's a mushroom pizza.  First attempt working with "00" flour—it came out drier and blonder than I'm used to. I feel like a custom wood-fired oven from Naples, and multiple familial generations of experience might have helped.  I was trying to copy a pizza I had at Posto in Somerville, MA earlier this week Roasted shiitake mushrooms, lemon zest, fresh mozzarella (Lioni Latticini—I had to buy it when I saw it after reading about Dozzino on Slice!), Pecorino, EVO, sea salt, sliced garlic, and finished with arugula."—Olsonmatt
John Wozniak's Square Slice
John Wozniak's Square Slice
"This is a sourdough (home cultured) square slice from a pie I made recently."—John Wozniak
Cook's Illustrated Pizza from Lance Roberts
Cook's Illustrated Pizza from Lance Roberts
"I've been working on a few different pies at home, but I took a href="http://slice.seriouseats.com/archives/2011/01/cooks-illustrateds-thin-crust-new-york-ny-pizza-recipe.htmlt">Andrew's incredibly reliable Cook's Illustrated dough recipe on the road with me to an Oscar party. The new oven cooked a little faster than I'm used to, but the result was a pie that tasted good enough for my first submission. Nothing special for toppings, just fresh mozz, basil, sea salt, and tomatoes prepared per Jeff Varasano's invaluable instructions. I can't believe great homemade pizza is attainable. Thanks to Adam and everyone else who submits for inspiring me to get in the kitchen!"—Lance Roberts
Richpo's Focaccia Pizza
Richpo's Focaccia Pizza
"Saturday afternoon, I prepped some focaccia dough from the wonderful "Baking with Julia" cookbook from Julia Child and by the time the dough was ready on Sunday, I had pizza on the brain. I flattened out the dough as much as I could, added some homemade sauce (Italian-style canned tomatoes, basil, salt, oregano, and olive oil), and threw some shredded mozz on top. The dense, moist crumb in the cornicione was definitely the highlight -- well worth the 24 hour in-fridge rise time!"—richpo