Slideshow: My Pie Monday: 'Cherry Jones', Scotch, Pickles, and More!

Imwalkin's Long Hots, Ricotta, and Sweet Onion
Imwalkin's Long Hots, Ricotta, and Sweet Onion
"Scored some really great long hots this week so had to make a pie. This one was topped with ricotta salada, 4166 sweet onion and the long hots. Baked 650 degrees for 5 minutes on my oldest stone using the gas grill outside." Imwalkin 
Ricotta, White Truffle, and Prosciutto from TXCraig1
Ricotta, White Truffle, and Prosciutto from TXCraig1
"This pie was topped with homemade ricotta (my first) and, post-bake (890F/65sec), heavy swirl(s) of white truffle oil and slices of Prosciutto di Parma. The cheese was made couple hours before baking, and it melted smooth as silk." TXCraig1 
Norma427's DeLorenzo Clone
Norma427's DeLorenzo Clone
"My pizza this week is an experimental NY style pizza. I had used Pete-zza’s formulation for a DeLorenzo clone pizza at Reply 117, but modified it a little to try and fit a NY style pizza. I upped the TF and upped the IDY percentage a little. The formulation had a fair amount of oil. I was surprised how good this pizza tasted and how well it browned. I used ADM Gigantic flour as the flour. I purposely mixed for 19 minutes to see what would happen. The dough still turned out okay. More pictures on my blog.." Norma427 
Girl Loves Pizza's Pickles and Pepperoni Pizza
Girl Loves Pizza's Pickles and Pepperoni Pizza
"This pizza was inspired by dhorst’s pickle pizza. I started by cooking the sliced pickles and banana peppers in a pan. After pre-baking the crust I added homemade pizza sauce, mozzarella cheese, turkey pepperoni, banana peppers and pickles and then I baked it on a pizza stone for 10 minutes at 500 degrees." Girl Loves Pizza
CTMike's Ricotta, Mushroom, and Spinach Pizza
CTMike's Ricotta, Mushroom, and Spinach Pizza
"My first MPM submission! Garlic, ricotta, romano, baby spinach, mushrooms, black pepper, drizzle of olive oil. Baked on a baking stone at 550 for a little over 8 minutes. I must thank dmcavanagh for calling out a thread over at pizzamaking.com that consumed me for days, but which lead to this dough. Best pizza I've produced from scratch." CTMike
Billgraney's Pepper, Tomato, and Mushroom Pie
Billgraney's Pepper, Tomato, and Mushroom Pie
"KASL and starter, hydrated with Sierra Nevada Pale Ale (65%). Toppings: sun-dried tomato paste, roasted red peppers, mushrooms, tomatoes, manchego and Parmesan cheese." billgraney
Paralleli's Simple Pepperoni Pizza
Paralleli's Simple Pepperoni Pizza
"Dough was KABF, 64% hydration, 0.5% IDY, 2.0% salt, 1.5% sugar and 2.5% olive oil. The dough was minimally kneaded, bulked for 24 hrs in the fridge then divided and re-ballled about 2 hrs before baking. Baked on 1/2-inch steel plate. Thanks to Scott123 and fazzari over at pizzamaking.com for recommending the steel plate and late re-ball!"Paralleli 
Forzapizza's Mushroom, Garlic, and Pancetta Pizza
Forzapizza's Mushroom, Garlic, and Pancetta Pizza
"This pizza came out good…not great. I cut the parbake short and ended up keeping down the crust with my toppings. Not enough spring and hole structure. Toppings really worked though: sautéed little pancetta squares with mushrooms and garlic. More info here." forzapizza 
Swiss Rainbow Chard, Chanterelle, Bacon Pizza by amusebouche1
Swiss Rainbow Chard, Chanterelle, Bacon Pizza by amusebouche1
"The other day I noticed a bag of rainbow Swiss chard at my local market. I like cooking Swiss chard not only for the taste but the fun colors. But I had never seen such a rainbow of colors before. Well a pizza was born. I baked the pie on a cast iron pizza pan. This pie had a wonderful smoky flavor as if the chard were grilled. Nice... A grilled veggie pie might be next. More pics here." amusebouche1