Gallery: My Pie Monday: Bourbon Pesto, Chicken Cordon Bleu, Spanish Pizza, and Much More!

Olsonmatt's Heatwave
Olsonmatt's Heatwave
"Here's a spicy pie I made last weekend. It's topped with aged mozz, tomatoes, pickled jalapeno, Mike's Hot Honey, chili oil, white onion, and sliced garlic. I really enjoyed this pizza, it had a nice, sweet heat that grew as you ate it. The dough is made with KABF and has a 63% hydration." olsonmatt
Quattro Formaggio by Tucra
Quattro Formaggio by Tucra
"Cook's Illustrated's Thin-Crust Pizza dough recipe, using Caputo 00 Antimo flour, hand-kneaded. No sauce, with smoked mozzarella, Fontina, Gorgonzola Dolce, Brie, fresh rosemary, and sea salt. I spread the dough on a lightly oiled piece of parchment and let it sit for about 20 minutes. Then I topped with cheese and slid onto a heated stone (parchment and all) that was preheated at 550°F for one hour. Pizza cooked for about 7 minutes." tucra 
DMC Genius Pie from TXCraig1
DMC Genius Pie from TXCraig1
"Fresh mozzarella, champagne sweet tomatoes oven roasted with a little evoo and sea salt, and basil pesto made with walnuts." TXCraig1
Jimmyg's Grandma Style a la Umberto's
Jimmyg's Grandma Style a la Umberto's
"Last week I stumbled across an article at PMQ outlining Umberto’s workflow and the ingredients used to create their signature “grandma style” pie. My approximated dough formula was: 100% High-gluten flour, 62% hydration, 0.35% instant yeast, 2% salt, 1.5% oil, refrigerated overnight, proofed in the pan for 2 hours, and baked at 500°F. The sauce was made from Classico tomatoes, the cheese was a mixture of fresh and dry mozzarella, and the pie was lightly drizzled with roasted garlic preserved in oil." Jimmyg
Pizza Provencal by Nico S
Pizza Provencal by Nico S
"Mozzarella, fontina, mix of olives, red onion, and parsley-garlic-anchovy persillade on a 75% hydration dough with 20% whole wheat, in 550°F oven for 8 minutes." Nico S 
Asparagus Pizza from Amusebouche1
Asparagus Pizza from Amusebouche1
"With mozzarella crème fraiche scallion mix, grilled Italian ham, arugula and an egg. Nice white pizza.  More here." amusebouche1
Norma427's Fried and Baked Pizza
Norma427's Fried and Baked Pizza
"This week’s experimental pizza is called the 'Fried and Baked Pizza' because it was first fried, topped, then baked. The dough was cut so the pizza would look different. The toppings were Les’s sweet sauce, two blends of mozzarella, a little white cheddar, Capicolla, sausage, homemade fresh ricotta, fresh thyme, and stick oregano. The other pictures of the process of making this pizza are on my blog." Norma427 
Dhorst's Spinach and Bourbon Pesto Pie
Dhorst's Spinach and Bourbon Pesto Pie
"Beam Me Up, DMC!  Oh, wait, I'm flying higher than your Jet! The power of spinach and a bit of bourbon...  

Homemade sourdough, cold bulk rise for 2 days and rounded and counter risen for 1 1/2 hours. Brushed with olive oil and topped with fresh mozzarella, broiler method on a steel griddle. Pecans, soaked in Jim Beam for 15 weeks and lightly toasted were combined with basil, blanched garlic and Parm for a pesto that topped the pie, post oven, and dressed with some baby spinach tossed in some meyer lemon juice and olive oil, shaved Parm and sprinkled with a bit of my current crack—aleppo chile flakes (JW and Adam, you know what I mean). Back story on the Beam soaked pecans and my husband to come later in comments!"dhorst

Cheese Pie by Steve Viterali
Cheese Pie by Steve Viterali
"All purpose flour, quality canned tomatoes, good cheese, garlic, olive oil and topped with grated cheese." —Steve Viterali in Portland Oregon
BiereBeer's Pie Tie
BiereBeer's Pie Tie
"Homemade italian sausage versus homegrown arugula….tie" BiereBeer
Redwgn67's Spanish Pizza
Redwgn67's Spanish Pizza
"This is my Spanish pizza. The no-knead dough sat out at room temp for 36 hours. The sauce is crushed tomatoes and tomato paste with saffron, fresh thyme, and a dash of red wine vinegar. It's topped with caramelized onions, roasted red bell and poblano peppers, slices of Spanish chorizo, and Manchego cheese. It baked at 550°F on a preheated stone." redwgn67 
Pistacchio e Salsiccia a la Effanzo_mane
Pistacchio e Salsiccia a la Effanzo_mane
"I was inspired by a recent article on Slice to try a version of Pistacchio e Salsiccia (a la Don Antonio) in my own kitchen. Key ingredients consist of Calabrese sausage, pistachio pesto (with basil, garlic, parsley, and lemon), and fruilano cheese. The dough was roughly 75% hydration and cold fermented for 48 hrs. More importantly, it was my first attempt at making pizza dough with a wild yeast sourdough starter. While I was hoping it would be better than my usual doughs, I was blown away with the improvements in flavor, initial and lasting crispness, chew and overall texture. Given the option, I'll never be going back to instant yeast! Viva Don Antonio!!" effanzo_mane 
Girl Loves Pizza's Chicken Cordon Blue Pizza
Girl Loves Pizza's Chicken Cordon Blue Pizza
"This week’s pizza included breaded chicken, sliced ham, Swiss cheese, fresh mozzarella, and a creamy Parmesan sauce (butter, flour, minced shallot, milk, Parmesan cheese, shredded Swiss cheese, and Riesling) all on my homemade dough (50% spelt, 50% white flour). The full details are on my website." Girl Loves Pizza 
Pesto, Arugula, Prosciutto Pizza by Meatballs&milkshakes
Pesto, Arugula, Prosciutto Pizza by Meatballs&milkshakes
"This pesto, arugula, prosciutto pizza was made with a standard dough recipe and then I topped with homemade pesto and parmesan. I don't like soggy prosciutto, so I crisp it up separately and then sprinkle on at the end with the arugula. Here's the post on my blog." meatballs&milkshakes 
Sausage Sourdough from Dmcavanagh
Sausage Sourdough from Dmcavanagh
"Back to basics with a NY style topped with sweet fennel sausage. This is pretty much my standard sourdough pie topped with some good sausage, seasoned crushed tomatoes for the sauce, and a generous helping of shredded dry mozzarella. Had to start this 18-incher on a screen, then transferred it directly to the stone of a 525°F electric oven. No tricks, just a tasty treat on a cold winter night." dmcavanagh
Hot Roasted Pepper and Porcini Pizza by Imwalkin
Hot Roasted Pepper and Porcini Pizza by Imwalkin
"This week I made a Neapolitan style pie using Caputo "00" at 67% hydration. Sauce is roasted red pepper spiked with Calabrian hot chili sauce, topped with dry mozzarella, caramelized onions, porcini mushrooms saute'd in buffalo milk butter, and dusted post bake with aged Percorino. Baked 10 minutes on stone in 550°F convection oven. Interestingly, I get better results on crust without convection." Imwalkin