Slideshow: My Pie Monday: Peaches, Cauliflower, Primo Pepperoni and More!

TXCraig1's Cauliflower Pie
TXCraig1's Cauliflower Pie
"This was my first ever cauliflower pie. It was topped with dry whole milk mozz, small raw cauliflower florets, ground garlic, chopped anchovies, red pepper flakes, and a little smoked EVOO. I mixed the cauliflower, garlic, and anchovies together prior to topping so that there would be a even distribution of the ingredients. 900F/60 sec. I really enjoyed the pie though I suspect some folks would not and others might call it “interesting.” I’ll try it pancetta or bacon next time." TXCraig1
Garden Tomato and Pepperoncini Pepper Pie from Norma427
Garden Tomato and Pepperoncini Pepper Pie from Norma427
"I tried a one day cold fermented Lehmann dough in my BBQ mod. Although my BBQ mod isn’t the best, it made a decent pizza. The dressings for this pie was 6-in 1’s, Grande blend of cheddar, mozzarella and provolone cheese, fresh cherry tomatoes from my garden and Greek pepperoncini peppers, which were bright green (from my garden). My mod got up to around 644 degrees F. Other pictures on my blog." Norma427
Bierebeer's White Pie
Bierebeer's White Pie
"Sage, garlic, chives white pie." Bierebeer
Dmcavanagh's Primo Pepperoni
Dmcavanagh's Primo Pepperoni
"Toppings should be about quality not quantity. This pepperoni from Oscar's Adirondack Smoke House in Warrensburg, NY may just be the best I've ever tasted. Only had a little left, but it went a long way in adding to this three cheeser (mozz, provo and kasseri). Standard long, cold fermented dough, 8 minute bake on pre-heated stone in 550 degree oven. Sclafani crushed tomatoes seasoned with garlic, oregano and basil for the sauce." dmcavanagh
Summer Pizza by Amusebouche1
Summer Pizza by Amusebouche1
"Taco mix cheese with red onions, scallions and garlic topped with fresh tomatoes and corn.  Finished with speck, basil, and Johnny Jump Ups....More pics here." amusebouche1
Daniel Hershman-Ross's Broccoli, Carrot, and Roasted Almond Pie
Daniel Hershman-Ross's Broccoli, Carrot, and Roasted Almond Pie
"Hi Slice folks! I wanted to share this picture with you of a pizza that I made last week. Kenji's NY-style dough and sauce, bagged shredded mozz from Trader Joe's, roasted broccoli with olive oil, chile, garlic, and fish sauce, fried almonds, and some shredded carrots (a last-minute addition). It all worked surprisingly well and this pizza was devoured pretty quickly!" Daniel Hershman-Rossi
Peaches and Prosciutto from Greg Protocol
Peaches and Prosciutto from Greg Protocol
"Living in Iowa has its perks—La Quercia ham, Wisconsin cheese, and Missouri peaches are all close to home.  Here we make the most of it by lightly dotting the dough with some fresh chèvre.  Add some ripe peaches slices and delicious, thinly-sliced prosciutto. Then we sprinkle with a few shaves of parmesan, some cracked pepper, and fresh thyme.  Place in a hot oven just long enough for the crust to bake and enjoy!" Greg Protocol
"Best White Pie Ever" by Imwalkin
"This week I experimented with an old school dough recipe. This is basically what today we would call a Neapolitan-American, 50% tipo 00 / 50% KA AP, but with 1/3 of the water replaced by dry white wine. Baked @ 550 on a stone this produces a beautiful cracker-like thin crust with unbelievably good flavor (think great bread flavor with a long finish). One of three pies made was this white with extra virgin love oil, Aleppo pepper, goat cheese incorporating red chile threads, garlic and black pepper, red onion, roasted green Hatch chiles, and fresh oregano. Best white pie ever!" Imwalkin