Slideshow: My Pie Monday: Eggs Benedict, Pizza Bruschetta, Heirloom Tomatoes, and More!

Scott D's Margherita
Scott D's Margherita
"Here is a Margherita pizza made with Caputo flour at 60% hydration.  The dough had  a counter rise for 10 hours, then balled and put in the refrigerator for 16 hours.  It was cooked in my wood fired oven at a floor temperature of 800 degrees for about 75 seconds." Scott D
Heirloom Cherry Tomato Pizza by JEL
Heirloom Cherry Tomato Pizza by JEL
"4 Day fermented 60% hydrated 00 dough, homemade unpasteurized whole milk mozzarella, Pecorino Romano, and fresh oregano. Cooked insanely quickly." JEL
Marinara AOC (Anchovies, Oilves, and Chilies) by TXCraig1
Marinara AOC (Anchovies, Oilves, and Chilies) by TXCraig1
"I love this pie. It’s one of my all-time favorites (do I say that a lot?). The key is to use really good anchovies.  Basically, it’s a marinara with anchovy fillets, olive halves, and after the bake, Calabrian chilies and oil. SD crust, 910F/60 seconds." TXCraig1
Npinto's Pizza Bruschetta
Npinto's Pizza Bruschetta
"Here is a white pizza I call Pizza Bruschetta. The dough is made with a bread flour, active dry yeast. sea salt and about 60 % hydration.  I divided it into balls and allowed it to counter rise for about 1 hour.  I froze the dough for one week. When I was ready to use it, placed it in the refrigerator for approximately 15 hours and then counter rise for about 6 hours. Topped with fresh mozzarella and the first of this years garden cherry tomatoes, garlic, and basil. Some Pecorino Romano and extra virgin olive oil. Baked on the BBQ pizza stone at 600 degrees. Loved by all, down to the last slice." npinto
Amusebouche1's Brussels Sprouts, Sausage, Potato, Feta Pizza
Amusebouche1's Brussels Sprouts, Sausage, Potato, Feta Pizza
"Jim Lahey no-knead dough topped with balsamic fig jam and potatoes. Topped with brussels sprouts, sausage, red onion, tossed in olive oil, garnished with feta… More here."amusebouche1
RosaAleppo by Imwalkin
RosaAleppo by Imwalkin
"This is "RosaAleppo".  NY style dough topped with extra virgin olive oil, Aleppo pepper, goat cheese, red onion, rosemary, and pistachios.  Baked on stone @ 550 for 8 mins.  Happy to report that this matches well with ripasso valpolicella!" Imwalkin
Norma's Greek Pizza with Spinach, Peppers, and Tomatoes
Norma's Greek Pizza with Spinach, Peppers, and Tomatoes
"This was a Greek style pizza I made this week. I really like the extra crunchy edges from the cheeses melting down the sides of the steel pan. The Greek style pizza was made with the Lehmann dough, which is proofed in the pan with a garlic herb olive oil brushed on the dough, then topped with sauce, spinach, 3 blends of cheese (with cheddar being the most of the blend of cheeses), red peppers, and grape tomatoes before being baked. Other pictures on my blog." Norma427
Dmcavangh's Secret Topping
Dmcavangh's Secret Topping
"This is an extra cheesy which was sauced with dhorst's "SDS" (secret dipping sauce) the recipe for which is buried in a secret vault, hidden on the bottom of Oneida Lake! It is also the reason I take Lipitor! My standard lean dough, a mix of Sorrento mozzarella and provolone, liberal application of "SDS" and about 8 minutes in a 550 degree oven on preheated stone."  dmcavanagh
Bjorn74's Eggs Benedict Pie
Bjorn74's Eggs Benedict Pie
"This is a trial run of Eggs Benedict for the farmer's market. Hollandaise, Swissland cheese mozz, muenster, provolone blend, pulled pork from the BBQ guy at the market, spring onion, egg, and hollandaise after-treatment. This was a rough dough. 65% hydration, 25% whole wheat, 75% New Rinkel bread flour. It tore on the peel or the egg would be in the middle. Oven should arrive from CO this week, so the next I send should be wood-fired." Bjorn74