Slideshow: My Pie Monday: Peperonata, Caul-eppo, Onion Marmalade, and More!

Jimmyg's Aleppo and Calabrian Chilis Experiment
Jimmyg's Aleppo and Calabrian Chilis Experiment
"This was another experimental pie from last week. The toppings were inspired by Dhorst and TxCraig1: Aleppo chilis, Calabrian chilis, young pecorino and mint. I see now what all the hubbub is about with the Aleppo and Calabrian chilis, it's an outstanding combo. " Jimmyg
Wood Fired Onion Marmalade and Goat Cheese Gouda by PizzaPartito
Wood Fired Onion Marmalade and Goat Cheese Gouda by PizzaPartito
"I have been reformulating my dough after I started using Gold N Wheat flour from Natural Way Mills. There is a nice added nuttiness due to the wheat germ left in during the milling. I am just starting to get decent results after 4 or 5 tries. Stats: 65% hydration. 20 hour room temp bulk ferment ADY. 5 hour cold proof. Wood fired. Topped with a base of onion marmalade and mixture of fresh mozzarella and a very unique goats milk gouda. Finished with a touch of olive oil for good measure." PizzaPartito
Blue Cheese Birds Nest by TXCraig1
Blue Cheese Birds Nest by TXCraig1
"We're still really enjoying the bird's nest pies, and this is one of our favorites. I mix a little Maytag blue cheese in to some mascarpone (about 1:4 blue to mascarpone) to make a very mild blue cheese. The pie is topped with this mixture and shaved asparagus. After the bake it gets a drizzle of Texas Olive Ranch Meyer lemon oil, a quick squeeze of lemon juice, and a light sprinkle of salt. SD crust, 910F/60 seconds." TXCraig1
Caul-eppo Speck Pie from Atmast
Caul-eppo Speck Pie from Atmast
"Cauliflower, Manchego, speck, aleppo, and garlic were spicy, salty, charred, and sweet (the cauliflower).  And the new stone is improving, but I've had to get it much hotter (thanks for noticing @Imwalkin). Down to 2:10 bake time, but probably could have pulled this one 5 seconds sooner." atmast 
Amusebouche1's Purple Pizza Eater
Amusebouche1's Purple Pizza Eater
"Well it is my favorite color, and I usually dress in three shades, including a lock of hair. Jim Lahey’s potato pizza made with "purple" potatoes, topped with Cyprus Grove Purple Haze Chevre, and finished with Johnny-Jump-Ups, lavender and chives. Purple Haze Chevre is "the unexpected marriage of lavender and wild fennel pollen … and makes it utterly addictive." "'Scuse me while I kiss the sky." More here." amusebouche1
Norma's Papa Gino's Pies
Norma's Papa Gino's Pies
These pizzas were Papa Gino’s attempts with a soaker and a non soaker dough. The first pizza made was the soaker Papa Gino’s. The dressings were my regular tomato sauce, fresh mozzarella and hand made pepperoni from the 9th St. Italian Market in Philly, and fresh basil from my garden after the bake. The second non soaker Papa Gino’s pizza was dressed with my regular tomato sauce, Pancetta from the Italian market, fresh mozzarella from the Italian Market, my blend of cheeses, grated Parmigiano-Reggiano from the Italian Market and fresh basil from my garden added after the bake. The soaker attempt had an airier crumb and was moister. This is the link to my blog with the other pictures and formulation I used." Norma427
Greg Protocol's Kale and Ricotta Garden Pizza
Greg Protocol's Kale and Ricotta Garden Pizza
"By the time July rolls around, our CSA is practically giving away the fresh leafy greens. Here we sauté some local kale and garlic scapes in bacon fat until just tender. Dot some fresh whole wheat pizza dough with cool ricotta and toss the kale evenly over top.Then we sprinkle with Parmesan, fresh buffalo mozzarella, fresh oregano, and place in a screaming hot oven for just a few minutes." Greg Protocol
Redwgn67's Blue Cheese and Date Street Pizza
Redwgn67's Blue Cheese and Date Street Pizza
This date pizza is based on the Top This from Street. It was topped with caramelized onions, Fontina and Gorgonzola cheeses, and sliced dates. The slices were topped with prosciutto and watercress with lemon vinaigrette." redwgn67
Glutenboy's Sausage and Mushroom Pizza
Glutenboy's Sausage and Mushroom Pizza
"This pie was made with unbleached, unbromated All-Trumps at around 66 percent hydration. It got a three-day cold rise before baking. Toppings were sweet Italian sausage and fresh mushrooms lightly sauteed with some fresh garlic. Sauce was simply plum tomatoes with crushed red pepper, a little fresh garlic, and sea salt. Cheese was a combo of fresh mozzarella, Pecorino Romano, and grana padano. Topped with a drizzle of evoo before baking. Fresh basil went on after the pic." Glutenboy