Slideshow: My Pie Monday: Mango Chicken, White Sicilian, Confit Ramps with Morels, and More!

Damian's Margherita
Damian's Margherita
"Here is one of the nine pies I made at my pizza party this past weekend. This traditional Margherita started with dough made from type "00" flour. The dough contained a natural sourdough starter and underwent a three-day cold ferment. The pie was topped with San Marzano tomatoes, mozzarella di bufala, fresh basil, Columela olive oil and Sicilian sea salt. It cooked in exactly two minutes."Damian
Mango Chicken Pie by Amusebouche1
Mango Chicken Pie by Amusebouche1
"The other day I was in a Trader Joe's and noticed they carry mango chicken sausage. (They also have a fruit salsa.)  And yes a pie was born. All-purpose flour slow rise crust, fruit salsa, dry mozzarella, grilled mango chicken sausage, fresh mango, sweet peppers, and arugula. Cooked on a cast iron pizza pan. For more pictures: amusebouche1.blogspot.com."Amusebouche1
Italian Sausage Pizza by Ev
Italian Sausage Pizza by Ev
"This WFO baked pie was a Keste's clone formula, using a room temperature ferment. The dressings were Italian sausage, fresh brick mozzarella (Montena/Toranto), fresh basil, and sauce."Ev
Billgraney's Tri-color Bell Pepper Pie
Billgraney's Tri-color Bell Pepper Pie
"This week's pie: Sun-dried tomato paste, mozzarella, red/yellow/orange bell peppers, diced tomatoes, Parm, and basil."Billgraney
Jimmyg's Pizza Date with Pillsbury
Jimmyg's Pizza Date with Pillsbury
"This week I wanted to show off my pizza making prowess for my new girlfriend. Using her Pillsbury AP unbleached flour, I created what looked like a nice pizza (62% hydration, 2 day fermentation, stone baked @550F). Looks however are superficial. The kneading took 13 mins to bring to window (after a 30 min autolyse), the dough was difficult to stretch and the crust had an off, chemical-like taste and was tough as hell. I enjoy trying new things for a dinner date, but Pillsbury AP flour may just be a date breaker.  Good thing a sushi restaurant was close by." Jimmyg
Spinach and Grape Tomato Pie by Norma427
Spinach and Grape Tomato Pie by Norma427
"My experimental pie was a hybrid Reinhart pie, made in the Universal Bread Maker (circa1904) and cold fermented for 11 days, with a reball the day before the bake. This pie has great oven spring, moistness in the crust, and a great taste from the long cold ferment. The dressings used for this pizza were my regular sauce, spinach put under the cheeses, (my blend of mozzarellas, Montena/Toranto Fresh Mozzarella cheese, and grape tomatoes."Norma427
Morel and Allium Trio by Jamesws
Morel and Allium Trio by Jamesws
"I made this pie last week, with a now unknown dough recipe. I did break the 3 topping rule, though I see it as 3 types of the same thing... Confit ramps, balsamic onions and fresh spring onions, and a light topping of morels."Jamesws
White Skillet Sicilian from ESNY1077
White Skillet Sicilian from ESNY1077
"Decided to make a small version of a Sicilian in my cast iron skillet. The dough is about 68-70% hydration and I added a tiny bit of potato starch (maybe 1/2 oz) to the dough and let it proof in the bowl for 2 hours and then another hour and a half in the oiled skillet. Topped with olive oil, fresh mozzarella and pecorino. Not sure of the science but I think the potato starch made the finished dough chewier (which is what I was looking for) and a bit moister. Really good and I'll be playing around with this dough a bit more."ESNY1077
Veggie BBQ Chicken by James S.
Veggie BBQ Chicken by James S.
"Here we have a vegetarian BBQ chicken pizza. 24 cold rise dough. Homemade BBQ sauce with veggie chicken bought at my local Thai market. Caramelized onion based sauce with crushed San Marzanos. Fresh mozz, red onion, and a little cilantro."— James S.