Slideshow: My Pie Monday: Irish Colcannon, Stuffed Crust, Quail Eggs, and More!

Variation on a Theme by Amusebouche1
Variation on a Theme by Amusebouche1
"Mozzarella di buffalo Campana, arugula, egg, prosciutto de San Daniel, scallions, piquillo peppers which I pureed for a sauce. More pics smusebouche1.blogspot.com." amusebouche1
Steve Viterali's Margherita
Steve Viterali's Margherita
"Caputo flour, quality canned tomatoes, buffalo mozzarella, garlic, olive oil, and topped with grated cheese." —Steve Viterali in Portland Oregon
Norma's Mellow Mushroom
Norma's Mellow Mushroom
"Still making the MM pizzas each week with a couple of different flours and different molasses products. The dressings for this MM pizza were spinach, a blend of two mozzarellas, a little white cheddar, red bell peppers, and grape tomatoes. Rim was brushed with herb garlic infused olive oil and dusted with Parmesan cheese. I really like the moist and airy rims on MM pizzas, plus the touch of sweetness in the rim from the molasses." Norma427 
Sopressata and Artichoke from TXCraig1
Sopressata and Artichoke from TXCraig1
"This pie was pretty tasty (both hot and cold). Tomato, dry whole milk mozzarella, sopressata, and mesquite grilled artichoke hearts." TXCraig1
Stuffed Crust from Girl Loves Pizza
Stuffed Crust from Girl Loves Pizza
"I took a shot at stuffed crust pizza for the first time this week. I used six mozzarella sticks for the cheese in the crust. This pizza was easy and fun to make! The full details are on my blog." Girl Loves Pizza 
Tinytim's Pancetta & Roasted Red Pepper Pie
Tinytim's Pancetta & Roasted Red Pepper Pie
"Crust is KA bread flour with a 6 hour rise. Sauce is 6 in 1 tomatoes uncooked flavored with Garlic, Oregano & Basil. My local store just started stocking 6 in 1, it is surprisingly sweet. Toppings are a sprinkle of Mozz and Asagio, roasted red pepper, red onion, and hot Pancetta. 550 degree oven for 5 minutes followed by 2 minutes under the broiler. Very satisfying on a cold snowy Chicago night." tinytim
Redwgn67's Butternut Squash Pizza
Redwgn67's Butternut Squash Pizza
"This butternut squash pizza was inspired by the one described in the review of Milo and Olive. It's topped with lots of caramelized onions, roasted squash, and  mozzarella. The pizza was finished with sage, browned butter, and quail eggs. The small eggs made it possible to put one on each slice, but those things are hard to handle!" redwgn67
Atmast's Speck and Banana Pepper Pie
Atmast's Speck and Banana Pepper Pie
"Another speck pie. This time with banana peppers, aged provolone, and dry whole milk mozz. Tried a different dough formulation last week that over proofed and was not fit for viewing, so this one is back to my usual: natural starter, KASL, 2% salt, and 67% hydration. This time I turned on the broiler as soon as it hit the stone, and the bake was 2:05." atmast 
Blue Cheese, Pear, and Spinach Pizza by Maxcriden
Blue Cheese, Pear, and Spinach Pizza by Maxcriden
"Long time reader, first time submitting! Used Kenji's cold fermented dough recipe with Pillsbury bread flour, fermented in the fridge for one day. Olive oil base, a single D'Anjou pear pan-roasted in butter and balsamic for 20 mins on low-medium heat on the stovetop, shredded dry mozz, crumbled blue cheese aged 60 days, and baby spinach placed on top after it came out of the oven. Cooked 500 plus degrees in a gas oven on an Old Stone Oven pizza stone, top rack. I need to get an oven thermometer—not sure how hot it got but I think at least 550 with 1 hr of preheating. Thanks to all you MPMers out there who inspire my pizza making!" maxcriden 
Olsonmatt's Bacon and Red Onion Pizza
Olsonmatt's Bacon and Red Onion Pizza
"Here's a pizza from last weekend.  It's a bacon and red onion pie with aged mozzarella, salted tomatoes, and Pecorino Romano. The dough is 63% hydration and is made with KABF." olsonmatt