Slideshow: My Pie Monday: Pumpkin, Welfleet Clams, Tuna and More!

Mekdigital's Tuna Pizza
Mekdigital's Tuna Pizza
"This is my submission from San Diego, CA! I built a tiny brick oven in my backyard and this is one of the first pies that came out (well)! Medium-high hydration Napoletana dough (Caputo 00, water, salt, yeast), San Marzano canned tomatoes, Wisconsin cheese, coarsely chopped red onion, and canned tuna (hidden by the cheese)." mekdigital
Pumpkin Pie by Jimmyg
Pumpkin Pie by Jimmyg
"Keeping with the Halloween spirit, I decided to create a pumpkin pie—so to speak. The pie was topped with blanched pumpkin, young Pecorino, smoked blue cheese, hot chili flakes, parsley, and drizzled with balsamic at serving. The dough was my standard semolina/all-purpose dough, baked at 550F. In all honesty, I had some reservations about making this pie, but I’m glad I did. The flavors worked incredibly well with each other. "  Jimmyg
Welfleet Clam, Bacon, and Cream Pizza by Andrew Janjigian
Welfleet Clam, Bacon, and Cream Pizza by Andrew Janjigian
"Last weekend, we had a belated birthday pie-party for my wife. It was too cold to eat outdoors, so the WFO stayed cold, and I made pies using my NY-style recipe indoors. The winner of the night was this Wellfleet clam, bacon, and cream guy, using the Motorino clam sauce recipe. It was a big hit, but I found the sauce a bit dry for my taste. Also, can I say here that pizza has to be one of the most difficult foods to photograph accurately and attractively? Someone needs to do a workshop." Andrew Janjigian
Margherita Variation from Amusebouche1
Margherita Variation from Amusebouche1
"Pureed roasted tomatoes for a sauce, fresh mozzarella, yellow grape tomatoes, smoked prosciutto, chiffonade of basil and spinach garnish." More pics here." amusebouche1
Josh's Pepperoni Pie
Josh's Pepperoni Pie
"Neo-Neapolitan dough (half KABF/00), 24 hr cold ferment, San Marzanos-lightly seasoned. Baked in 2 minutes in a tricked out Wolf Dual Fuel Range with a custom built 1/4” black steel oven rack." —Josh from Austin,TX