Slideshow: My Pie Monday: Grinder Pizza, Yellow Margherita and Much More!

Amusebouche1's Pizza a la Gramercy Tavern
Amusebouche1's Pizza a la Gramercy Tavern
"This pie combines two sandwiches, one served at the Serious Eats All-Star Sandwich Festival and Gramercy Tavern in NYC and a breakfast sandwich also served at Gramercy Tavern. The sandwiches are part of the unpublicized $14 soup and sandwich special. Both use smoked ham, Fontina (my bet is Italian), and are served on a Balthazar's potato-onion bap/roll. One has crispy vegetables and a garlicky aioli, the other an egg. This grilled pie has Westphalia smoked ham/prosciutto, Fontina Val d'Aosta, sautéed onions, an egg, roasted garlic and lardons mixed with the cheese, and is topped with arugula for color and texture. Cooked in my convection oven on a cast iron pizza pan. More pics here amusebouche1.blogspot.com. amusebouche1
Climbhighak's Pizza Rosa
Climbhighak's Pizza Rosa
"This is my attempt at a ‘Rosa” a la Pizzeria Bianco. Olive oil, Parmigano Reggiano, fresh rosemary, and thin sliced red onions go on before cooking. I then put on the crushed pistachios and more grated Parmigiano Reggiano after cooking. This was a mix of yeast and sourdough for leavening with ‘00’ flour. Cold fermented for about 3 days and then cooked in an 825F electric oven on broil for just about 2 minutes." climbhighak 
Arugula, Proscuitto, and Parm from Scott D
Arugula, Proscuitto, and Parm from Scott D
"Here is a pie I was asked to make by relatives from Italy and Argentina. The dough Is Caputo flour with the hydration at 55%. I put olive oil and shredded Parmesan cheese on the dough and then put it in the wood fired oven for around a minute. The cheese got nice and crispy. Then I  took it out of the oven and put a layer of prosciutto and arugula. Finished it off with grated Parmesan cheese. They said this was their favorite!" Scott D
Norma's Zucchini, Spinach, and Pepperoni Greek Pie
Norma's Zucchini, Spinach, and Pepperoni Greek Pie
"I am back to the Greek style pizza again this week. This one was dressed with Les's fresh tomato sauce, various cheeses, including Feta, sliced yellow zucchini (on the mandoline), spinach and pepperoni. I also brushed garlic and herb infused olive oil on the crust first, before any of the other toppings. Here are the two Greek pizzas made this week." Norma427 
Grinder Pizza by TotesM'Gotes
Grinder Pizza by TotesM'Gotes
"I made this dough with "00" Caputo Flour and packaged yeast using a 4-day cold fermentation process. The sauce is from San Marzano tomatoes cooked in olive oil, butter, fresh oregano, chili flakes, and finished with an anchovy. The pizza is topped with mozzarella, aged asiago cheese, caramelized red peppers and red onions, beef meatballs from Marabella Meatball Co., and finished with fresh basil and oregano. It cooked in my gas oven at 550 degrees for approximately 10 minutes. My special lady friend and I enjoyed it thoroughly." TotesM'Gotes 
Dhorst's Muenster, Olive, and Cherry Tomato Pie
Dhorst's Muenster, Olive, and Cherry Tomato Pie
"Homemade sourdough using half KA a.p. flour and half KA bread flour at 60% hydration. Bulk fermentation for 3 days, 1 1/2 hour rise once balled. The dough was brushed with garlic-infused olive oil, and topped with muenster, cherry tomatoes, black olives and onions with a sprinkle of fresh thyme.  A little Parm finished it off post oven." dhorst
25K Pesto and Tomato Pie from Tim Kuhn
25K Pesto and Tomato Pie from Tim Kuhn
"My wife just finished 3rd in a 25 K and needed eats... we didn't want to fiddle with the oven today. I had made my standard pizza dough in the fridge. Made a little pizza, put it in the cast iron pan with olive oil on high heat, topped it with pesto as the sauce, fresh sliced tomatoes, and a sprinkling of cheese. When the crust was ready, I  popped it briefly in the toaster oven to ensure adequate cheese meltage. It was fantastic. Good char on the underside of the crust and full of flavor." em>—Tim Kuhn