Slideshow: My Pie Monday: Blue Point Crab, Nettles, Redneck Pizza, and More!

Thezaman's Smoking Margherita
Thezaman's Smoking Margherita
"I haven't submitted much lately but this pizza Margherita looked pretty neat being pulled from a 900 degree oven on a cold Sunday here in Ohio. My recipe is standard vpn with my mozzarella made each baking day by me. The olive oil is Leccino, given to me by a local olive oil store called The Olive Scene." Thezaman
TXCraig1's Margherita with Sausage
TXCraig1's Margherita with Sausage
"I like to throw some sausage on a Margherita from time to time. In the past, I’ve always precooked my sausage first. I thought it needed the browning. For the last couple weeks, however, I’ve put it on raw, and I really like it a lot more this way. The grease wants to go home to the sauce…" TXCraig1
Norma427's Greek Goddess
Norma427's Greek Goddess
"This is my 'Greek Goddess' pizza this week for MPM.  Back to Greek Styles for more attempts. The dressings for this Greek-style pizza were spinach, a blend of two mozzarellas, Feta, sweet Italian sausage, chives, and Greek oregano from my garden. I love the crunchy edges from the cheese melting on the rim when a Greek style pizza is made in a steel pan. Other pictures on my blog." Norma427 
Calabrian Sausage and Onion Marmalade Pie by Bryan Spillane
Calabrian Sausage and Onion Marmalade Pie by Bryan Spillane
"One of my favorite pizzas. Topped with Calabrian sausage, balsamic onion marmalade, Calabrian chiles, tomato, fresh mozzarella and provolone. This pizza was made using Jim Lahey's My Pizza recipe, fermented for 15 hours at 72 degrees (until doubled), 3 hours at 54 degrees (in wine fridge), followed by another 3 hours at 72 degrees using all-purpose flour. Preheated electric oven to 550 for 1 hour and then broiler for 10 minutes, placing the stone 4 inches from broiler and baked under broiler in 3 minutes and 30 seconds." bbb-ry
Jkdrummer's Italian Hoagie Pizza
Jkdrummer's Italian Hoagie Pizza
"Here's my mega-crust Italian Hoagie pizza—thinly sliced browned Italian sausage, sliced sweet peppers and onions sauteed in olive oil. Big and thick while also soft and crunchy."  JKdrummer
Meredith's Wild Thing
Meredith's Wild Thing
"When Kenji said in a recent Pizza Lab that the Montanara was 'crispest, puffiest, best-textured pizza ever to come out of my home kitchen,' I knew I had to try it. I have to say, this was the best pizza I've ever made. In fact, WFO not included, I would say this is the best pizza that I've had out of a home kitchen—period. I'm pretty clumsy when it comes to transferring dough from peel to stone. Frying meant no fumbling, and in a way seemed to streamline the process. This particular pie, named by my mom, was topped with wild nettles that Andrew Janjigian foraged from my yard, sauteed spring garlic, taleggio, fontina, and some aleppo pepper." Meredith Smith
BLT Pizza from Amusebouche1
BLT Pizza from Amusebouche1
"Bacon spread, hot house tomato, cheddar, mozzarella, scallions, two heirloom tomatoes, and romaine lettuce. Baked on a corn meal crust and garnished with a chiffonade of romaine lettuce. I also added Rogue smokey blue cheese to my slices. More pics here." amusebouche1
Thai Pizza by Redwgn67
Thai Pizza by Redwgn67
"This is Thai pizza, which was made using Lahey's no-knead recipe. It was topped with Thai sweet chili sauce, mozzarella, chicken (thigh meat), carrots, and red peppers. It was cooked at about 800 F on a stone in a Kettle Pizza insert. After cooking, it was finished with chopped peanuts, bean sprouts, and cilantro." redwgn67
Smokey Sopressata by Livefreeorpie
Smokey Sopressata by Livefreeorpie
"We had family in town this past week, and I luckily got to make some pizzas for them before their collective departure. This batch of dough was with bread flour, a 17 hour poolish, and a combo room/cold ferment. For the toppings, I went with sopressata, smoked provolone, motz, and a smattering of cherry tomatoes for some sweet veg. Probably could have kept the crust in the oven for a bit longer, but it had a ton of flavor. This upcoming week I'm hoping to keep the long pre-ferment and maybe see how some rye changes things up." livefreeorpie
Dhorst's Rosa (à la Bianco)
Dhorst's Rosa (à la Bianco)
"This pie was inspired by Bianco's The Rosa. Homemade sourdough, bulk in the fridge for 24 hours, rounded on the counter for 3 hours. 60% hydration, 1/2 KAB, 1/2 KA AP, starter, olive oil, honey, and salt. Round brushed with olive oil and topped with espresso rubbed asiago, pistachios, sliced ramps and rosemary. Cooked on the stone in my gas grill at 650. 

Some of you may know that my ovens died on me : 0! Pizza withdrawal set in, and since my husband prefers it cooked on the stone rather than on the grill grates I played around with how to raise up the stone so the bottom wouldn't be done before the top. The stone was placed on bricks, preheated for 45 minutes at 650. Last two minutes of cooking I placed a cooling rack between the stone and pizza and let it finish browning on top. Great results! I'll be breaking in my new ovens in over the weekend, no doubt with pizza for next week's MPM!" dhorst

Dhorst's Grill Hack
Dhorst's Grill Hack
Blue Point Crab Pie by Totes M'gotes
Blue Point Crab Pie by Totes M'gotes
BiereBeer's Redneck Pizza
BiereBeer's Redneck Pizza
"BBQ sauce, hard boiled eggs, garlic pickles, hot dogs, bologna, and potato chips." Bierebeer
Long Hots and Capicola by Imwalkin
Long Hots and Capicola by Imwalkin
"This dough was Caputo 00 at 57% hydration, 2% sea salt, 2% olive oil, 1/2% SAF instant yeast. Pie was topped with San Marzano sauce, dry mozzarella, capicola, grated provolone picante, and long hots. One of the best tasting recently." Imwalkin