Slideshow: My Pie Monday: Bottarga, Jumbo 'Jet', Bananas, and Much More!

Jimmyg's Asparagus, Pecorino, and Proscuitto
Jimmyg's Asparagus, Pecorino, and Proscuitto
"I included Kamut flour into my dough this week–10% by flour weight. The flour tastes very similar to semolina, sweet and nutty, and not at all wheaty. The pizza was topped with shaved asparagus, young pecorino, black pepper and prosciutto ham out of the oven." Jimmyg
Paul T's Bottarga WFO Pie
Paul T's Bottarga WFO Pie
"This is my first submission since cooking with my new wood fired oven. Some of my best pies are inspired by my favorite pasta dishes. The idea for this pizza came to me over a bowl of spaghetti with bottarga. This pie starts with zucchini and mozzarella and is topped with bottarga, garlic, parsley and lemon zest." Paul T
TXCraig1's Brussels Sprouts and Pancetta
TXCraig1's Brussels Sprouts and Pancetta
"Buffalo mozzarella, Brussels sprouts, pancetta, sliced garlic, and evoo on a sourdough crust. I just can’t get enough of this pie. It has become my 'pizza crack.'" TXCraig1
Flaksman's New York Pizza
Flaksman's New York Pizza
"I spent a rainy Saturday Seattle afternoon making New York style pizza for my family. I wanted to try a higher hydration and different oven configuration. The dough is high-gluten flour, water, salt, oil, IDY and very small amount of sugar. The dough had a hydration of 74% compared to my normal 69% and I activated the yeast in warm water which I haven’t been doing recently. The sauce is just Bell Terra San Marzano tomatoes (I love these tomatoes!) run through a food mill with a little bit of seasoning. The cheese is a blend of fresh mozzarella, whole milk mozzarella, and grated Parmesan. I preheated my stone in my home oven with temp of 550 and on the convection setting. Prior to putting the pizza in the oven I turned the oven to broil. The pizza had good flavor and the top had nice color. However the bottom of the pizza didn’t crisp up enough. Need to try some other over configurations, but I really like how the pizza came out otherwise." Flaksman      
Not Quite a Margarita by Amusebouche1
Not Quite a Margarita by Amusebouche1
"The other day my wife/best friend brought home a container of white bean basil hummus from Trader Joes and you guessed it, a pie was born. Scallions, pearling mozzarella, pureed roasted tomatoes, white bean basil hummus, chopped tomatoes, and parsley.More pics here." amusebouche1
Dueling Battle Pizzas from Norma427
Dueling Battle Pizzas from Norma427
"Ahoy, me Hearties! These two pizzas I will call the “Dueling Battle Pizzas” because one was from a Pepe’s frozen dough ball and one was a clone of the Pepe’s frozen dough ball. Pete-zza ("Old Salt" of pizza making) calculated a formulation for me to try on an attempt to clone Pepe’s frozen dough ball and pizza. The dueling battle came right down to a tie "Booty". The only difference was the one rim had a little bit more saltiness. That could have been from me using a house brand of salt. Videos of both pizzas being cut and other pictures on my blog." Norma427 
Atmast's Pepperoni and Manchego Pie
Atmast's Pepperoni and Manchego Pie
"A little upskirt for your viewing pleasure. Went back to the basics with a pepperoni, sauce, manchego, and mozz pie. Used my favorite formula of natural starter, KASL, 2% salt, and 67% hydration. Baked at 700 for 2:30—a bit longer than usual, but that's just what it needed. I'm finding a four day ferment in the fridge gives me the best spotting." atmast 
Jumbo 'Jet' from dmcavanagh
Jumbo 'Jet' from dmcavanagh
"Inspired by a recent Slice review of "Jet's" pizzeria chain, I rolled this jumbo jet out of the hangar. An Americanized Sicilian style, loaded with lots of "luggage", sweet Italian sausage, three different colored roasted peppers, and sliced mushrooms. Dough was an enriched dough made with a combo of UAP and bread flour. The UAP was "Adirondack Flour" a new addition to my flour flight plan. Put the dough in a holding pattern for about 2 hours to give it a good take off. Sauce was 6 in 1's ground tomatoes, lightly seasoned with garlic, oregano and basil. Cheese was shredded Sorrento dry mozzarella. No peanuts were served on this flight. A temperature of 490 was reached before take-off for the 22 minute flight through my electric oven. :-)" dmcavanagh
Philadelphia Tomato Pie by Imwalkin
Philadelphia Tomato Pie by Imwalkin
"Today I made Kenji's Philadelphia Tomato Pie…in fact I made two. With apologies to my fellow purists, I followed the recipe exactly—even the sugar! The result was amazingly similar to pie from bakeries I've tried in the Delaware Valley." Imwalkin
Banana Pizza by RobynB
Banana Pizza by RobynB
"This one is butter, sugar, cinnamon, and bananas on a Neapolitan crust cooked in the WFO. I used both brown and white sugar and lots of cinnamon.  This one gets oooey-goooey and seems to be a crowd-pleaser.  It’s amazing how much the bananas cook in less than 2 minutes!" RobynB 
Girl Loves Pizza's Barbecue Chicken Pizza
Girl Loves Pizza's Barbecue Chicken Pizza
"Barbecue chicken pizza is one of my favorites. I grilled, pulled, and marinated a chicken breast in homemade BBQ sauce. I spread BBQ sauce on homemade pre-baked dough, sprinkled on shredded cheddar cheese, placed the marinated chicken on the pizza and topped it with sauteed sliced red onion. Then I baked the pizza on a pizza stone for 8 minutes at 500 degrees." Girl Loves Pizza