Slideshow: My Pie Monday: No Knead Dough, Proscuitto and Arugula, Roasted Potatoes, and More!

Arleneivana's Sausage and Mushroom Pie
Arleneivana's Sausage and Mushroom Pie
"I baked this pizza on a Fibrament stone and used the Lahey no-knead dough. I've been trying to tweak my oven temperature. What's worked for me is a 550 preheat for about an hour switched to 10 minutes in the broiler on high. The toppings include white mushrooms, Italian sausage, asiago, red pepper flakes, mozzarella, and crushed canned tomatoes, with a drizzle of Tenuta di Capezzana 2011 harvest oil (a sublime oil for these purposes)." arleneivana
Imwalkin's No Knead Dough Pie
Imwalkin's No Knead Dough Pie
After watching the Jim Lahey video, I decided to try "no knead" dough for the first time. Used Caputo 00 as that's what I had on hand. Mixed everything in a large stainless bowl using a dough whisk and let it rise for 18 hours. The result was easy to work with and delicious! The toppings include provolone picante, guanciale, arugula, and Pecorino." imwalkin
Billgraney's Deep Dish Pizza
Billgraney's Deep Dish Pizza
"I've been out of My Pie Monday for a few weeks due to vacation and a disastrous pie. But I was in the mood for deep dish this week, so here it is. I hadn't made a deep dish in several years and it was decent, but it will probably take me a few pizzas to get back in the Chicago wheelhouse. Toppings were mushrooms and roasted red peppers." billgraney
Four Cheese Pizza by Amusebouche1
Four Cheese Pizza by Amusebouche1
"Cheddar, young fontina, brie, and idiazabal cheese hold caramelized onion and diced red onion, garnished with prosciutto and arugula. See more pics on my blog." amusebouche1
Alfredo, Bacon, and Spinach Pie from Norma427
Alfredo, Bacon, and Spinach Pie from Norma427
"This is a Lehmann dough pizza using another flour. The toppings are alfredo sauce with garlic, spinach, cheddar, two blends of mozzarella, applewood smoked bacon, spring onions, and olive oil soaked sun dried tomatoes. Using the Lehmann dough with a different flour gave the highest oven spring and moisture in the crust. You can see more pictures on my blog" Norma427
Jimmyg's Mushroom and Prosciutto Pie
Jimmyg's Mushroom and Prosciutto Pie
"This oblong pie was made with an equal ratio of all-purpose to durum flour, hydrated at 72%, with 2% salt and 5% firm sourdough starter. The pie was proofed at 60F for 28 hours and baked at 550F. The toppings for this pie were crimini mushrooms, parsley, and Prosciutto ham with a thin layer of fresh tomato sauce and young pecorino cheese." Jimmyg
TXCraig1's Prosciutto and Arugula Pie
TXCraig1's Prosciutto and Arugula Pie
"I usually put the prosciutto under the arugula, but I think I like it better on top when it's well insulated from the heat of the pie." TXCraig1
Cheese Please from Dmcavanagh
Cheese Please from Dmcavanagh
"This was just a simple cheese pizza built on my remaining Pepe's frozen dough. Sauced with Classico crushed tomatoes, the cheese was Polly-O whole milk mozzarella applied in slices. Nine minute bake at 550, it should've come out one minute sooner. This greeted my daughter as she arrived home from school for spring break." dmcavanagh
Roasted Potato Pizza from Redwgn67
Roasted Potato Pizza from Redwgn67
"This is my take on the Flying Squirrel's Roasted Potato Pizza. I also used Kenji's No Knead Pizza Bianca recipe. The potatoes were roasted with olive oil, rosemary, thyme, garlic, and a lemon, which is squeezed over them afterwards. The pie was topped with chive oil and chopped roasted garlic. Next came the potatoes, mozzarella, and blue cheese. I placed the toppings out to the edges because this pie was cut into small pieces and used as an appetizer on St. Patrick's Day." redwgn67