Gallery: My Pie Monday: Cinco de Mayo Pizza, Pea and Pancetta Pizza, and More!

Ev's Pepperoni and Sausage Pizza
Ev's Pepperoni and Sausage Pizza
"Sausage and pepperoni on a Peter Reinhart formula, 64%hy., N.Y. style dough. Cooked on a stone in my electric kitchen oven at 550"Ev
Asparagus and Pancetta Pizza from Prncs79
Asparagus and Pancetta Pizza from Prncs79
"I was told by my foodie friend dhorst that I should submit the pizza I made today for MPM! A baker/bread maker is one thing I'm not, so I put myself to the test today and made a 100% from scratch pizza from Williams-Sonoma's Fresh+Fast cookbook. It's a Pizza with Pancetta, Asparagus, and Goat Cheese. Even with a rookie dough that was a little thick, this pizza was a winner! I started by frying the pancetta with red pepper flakes, and brushing my pizza dough with the oil. Then I scattered the pancetta on the dough, and topped it with slices of fresh mozzarella. On top I added thinly sliced green onion, followed by fresh (Texas made!) goat cheese. The final topping was the thinnest asparagus I could find, tossed in olive oil. Baked it at 450 for about 20 minutes and that's it! Super easy, So fresh tasting!"Prncs79
Gregg's Sausage Pie
Gregg's Sausage Pie
"This pizza is "micro-thin" crust, as it measures no more than 1/8 inch thick. It started with my favorite dough recipe and was topped w/ seasoned 6 in 1 brand tomatoes, sausage made with the Pizza a Casa Spicy Salsiccia recipe, whole milk mozzarella cheese from Trader Joe's and finely chopped Vidalia onion. It was baked for 12 minutes on a stone that was preheated for one hour at 450 degrees. Measuring twelve inches in diameter, it was so good that I ate the whole thing in less than three innings of the baseball game I was watching."Gregg
Cherry Tomato pizza from Chunk A Change
Cherry Tomato pizza from Chunk A Change
"The crust is a sourdough using 50/50 King Arthur Lancelot and Caputo Pizzeria flour (unless the local Italian deli changed what they rebag again). Topped simply with olive oil, basil, fresh Wisconsin mozzarella and cherry tomatoes. Cooked on the floor of my cheap gas range with a stone temp of ~650 and finished on the top rack just a bit. Still working on better crust color."Chunk A Change
Norma's Bisquick Pizza Experiment
Norma's Bisquick Pizza Experiment
"This pizza was made with Bisquick’s buttermilk biscuit mix, in combination with a “goody bag” Pete-zza figured out. Peter can figure out almost everything when it comes to making pizza. This was an offshoot of the Betty Crocker pizza mix pizza, I had submitted last week. The crust, crumb, and taste of this pizza was fantastic and it was only mixed and left to ferment for 4 hours. This pizza was called a “Sukie Pizza” because of the story of making a silk purse out of a sow’s ear. This pizza was something that would seem impossible, but turned out."Norma427
Olsonmatt's Margherita
Olsonmatt's Margherita
"Here's a plain old Margherita I made after a late night out. The Lehman dough had been in the fridge for a week and had to be cooked. It puffed up dramatically and had a nice, open crumb. Made with seasoned San Marzanos and fresh mozz."Olsonmatt
James S's Mushroom Pizza
James S's Mushroom Pizza
"This week brings a mini-pie for my son. This was his favorite: mushrooms and tomato sauce."James S
Cinco de Mayo Pizza from Amusebouche1
Cinco de Mayo Pizza from Amusebouche1
"Think nachos...Ultra-thin “00” crust, mild salsa, shredded mild cheddar, triangular corn chips, scallions, black beans, sautéed beef, sweet peppers, shredded lettuce added after cooking. Cooked on my new Emile Henry rectangle stone, better than my cast iron pizza pan. Crisp crust/not soggy with all the toppings. A winner even with the chips…"Amusebouche1
Bill Graney's Chicken Pizza
Bill Graney's Chicken Pizza
"First pizza with a new sourdough starter I've been hydrating with Sierra Nevada Pale Ale. Kind of a rush job but I think there is potential. Braised chicken thighs, tomatoes, Mozz, Thyme/Basil/Sage/Oregano/Parsley from the garden. Cheers!"Bill Graney
Jimmyg's Pea and Pancetta Pizza
Jimmyg's Pea and Pancetta Pizza
“This week I am submitting my pea and pancetta pie. I have often put these ingredients together with pasta but something told me to try it with pizza and I'm glad I did. The soft sweetness of the peas, the fatty porkiness of the pancetta and the savoriness of the shallots harmonized well with the mozzarella, red sauce and crust. The crust turned out okay. I wanted to get more color on it but I was trying out a higher hydration dough (74%) and knew that I would scorch the top if I left it in too much longer. Oh well, I'll cut the water down by 7% next time.”Jimmyg