Slideshow: My Pie Monday: Pizza Bunnies, Fennel Fronds, Tuna and More!

Atmast's Sausage and Banana Pepper Pizza
Atmast's Sausage and Banana Pepper Pizza
"I went back to my tried and true dough formula. It didn't let me down.  Slicked with tomato sauce, topped with hot banana peppers, buffalo mozz, and sausage. A bit wet but wonderful." atmast
TXCraig1's Brussels Sprouts and Pancetta Pie
TXCraig1's Brussels Sprouts and Pancetta Pie
"Fresh mozzarella, Brussels sprouts, pancetta, garlic, a pinch of sea salt and a swirl of evoo on a naturally leavened crust. 75 seconds at 850F. I have to make about three of these per week to have plenty of cold pizza leftovers to feed my addiction and keep me going till the next bake." TXCraig1  
Andrew Janjigian's Indoor Margherita
Andrew Janjigian's Indoor Margherita
"Margherita with Maple Brook Farm fresh mozz and crushed plum tomatoes. Been cooking up a new dough recipe, and this is the most recent result. The fermentation method is kind of like Lahey No-Knead recipe, though it gets a mandatory stay in the fridge at least overnight, and it calls for a blend of flours and a secret admixture of browning-encouragers, for home oven use. I'm pretty happy with it so far: it's puffy and soft inside with a crisp-tender crust. Not quite ready for prime time, but getting close. Margherita with Maple Brook Farm fresh mozz and crushed plum tomatoes." Andrew Janjigian
Billgraney's B.A.T.ter Up
Billgraney's B.A.T.ter Up
"With the start of baseball season coming up I thought I would do a BAT pizza (bacon, arugula, tomato). KASL flour + starter, 68% hydration."  billgraney
Hogletboglet's Chorizo and Mushroom Pizza with Red and Green Chiles
Hogletboglet's Chorizo and Mushroom Pizza with Red and Green Chiles
"My take on Peter Reinhart's Americana style dough from his book American Pie. Not sure what you guys will think,  80% High gluten, 10% Semoilina and 10% '00' flour, 2.0% salt, 1.6% instant yeast, 7.2% sugar, 6% olive oil , 20% full fat milk and 35% room temp water. 2 day cold ferment. Anyway it's my current favorite, interesting texture and almost sweetness to the crust, I'm was quite happy with the results!" hogletboglet
Dmcavanagh's Sweet Sixteen
Dmcavanagh's Sweet Sixteen
"Fresh mozzarella, dollops of ricotta, and a post bake dusting of Parm topped this sourdough 16-incher. This dough ball would normally be stretched to my normal 18-inch New Yorker, but I cut back to 16-inches so I could get it on the stone without using a screen. Sauce was the Classico left over from last weeks Sicilian pie. Sourdough was my home produced starter and Adirondack all purpose flour cold fermented 5 days. (Yeah, I know people say you can't do that). Baked at 525 for 9 minutes." dmcavanagh
Tupper Pizza Night Pie by Annemarie/Dhorst
Tupper Pizza Night Pie by Annemarie/Dhorst
"Here's an arugula pie, that Dhorst and Annemarie made at our latest Pizza Night in Tupper. The base was Annemarie's homemade dough, topped with olive oil, shredded Buffalo Mozz, parm, balsamic asiago, roasted garlic, arugula, sliced tomato tossed in olive oil, and lemon juice. Seriously good pizza. All in all we made around 7 or 8 pies.  For more pics click here." Tupper Cooks!
Ccd2012's Fennel and Sopressata Lahey Pie
Ccd2012's Fennel and Sopressata Lahey Pie
"This pie was made using Jim Lahey's no-knead method, which was the best crust I have yet to achieve. The pie was topped with a fennel cream sauce, fontina cheese, green olives, roasted fennel, sopressata, fresh fennel frond and parm. I roasted the fennel with olive oil and some red pepper flakes. For the sauce, I saute shallots in olive oil with fennel seeds and add white wine, some cream, and reduce." ccd2012
I Could Not Let the Cheese Go Bad, Again by Amusebouche1
I Could Not Let the Cheese Go Bad, Again by Amusebouche1
"My pal and I were off for a two week vacation and I had some left over cheese from a former project. I mixed dry aged mozzarella with Rogue Creamery Smoked Blue, diced red onions, smashed and diced garlic, and a little leftover prosciutto. Rolled it out, used left over Fig Onion Jam from a former pie, topped it with the cheese mix, an egg, and garnished with a chiffonade of spinach. Eggs Florentine pizza? More pics here." amusebouche1
Norma's Improved Market Sicilian
Norma's Improved Market Sicilian
"Next iteration of the Sicilian pizza for market. Getting closer with everyone’s help! Dressed this one with thinner sauce, blend of two mozzarellas, Romano cheese, and a dusting of Greek oregano. Nice and light crust this time with good bottom crust coloration. More pics on my blog." Norma427 
Tuna and Onion Pie from Onepercent99
Tuna and Onion Pie from Onepercent99
"Hi guys, here's my second try at pizza making. I used Kenji's NY Style dough, with an overnight cold ferment. Baked it on a stone at 550 for about 9 minutes. Tomato sauce, canned tuna, drained very well, a 30/70 cheddar/mozzarella blend, and some paper thin onion slices. I got the idea for a tuna onion pie from Bitchin Fixins." onepercent99
Shaved Asparagus and Quail Egg Pizza by Burger365
Shaved Asparagus and Quail Egg Pizza by Burger365
"This week's submission is a shaved asparagus and quail egg pizza. The dough is a modified version of the recipe from The Mozza Cookbook, incorporating slightly more rye flour (5%), and cold fermented for 3 days. The pie is topped with Robiola di Bosina, shaved asparagus, and quail eggs. I finished it with grated Moliterno Black Truffle Pecorino and a drizzle of basil infused California olive oil. The biggest hit this week was the dough, and the wealth of awesome fresh spring produce made for some of my best pies in recent memory." Burger365