Slideshow: My Pie Monday: Garbage Pizza, Pistuccia, Chopped Onions, and More!

MattSmith's Garbage Pizza
MattSmith's Garbage Pizza
"I made a garbage pizza to use up some fridge leftovers that turned out pretty fantastic. Chimichurri base with homemade Farm & Field sausage, leeks, broccoli, garlic, fresh tarragon, oregano and basil, whole milk mozzarella and Parmagiano Reggiano." MattSmith
 BKMatt's Spicy Cappicola
BKMatt's Spicy Cappicola
"I put a little sauce, spicy cappicola, basil and fresh oregano both pre and post cooking. I also finished with a little sprinkle of parm and olive oil. Simple but delicious!" BKMatt  
TXCraig1's Roasted Mushroom Pie
TXCraig1's Roasted Mushroom Pie
"This is the first pizza in as long as I can remember where I cooked the mushrooms first. I roasted them with a little evoo, salt, and thyme. At the same time, the onions were roasted with some evoo and smoked sea salt. The pie was topped with tomato, fresh mozz, the roasted mushrooms and onions, and then finished with prosciutto after the bake.  Sourdough crust, 900F/55 seconds. It was really good. The roasted flavors were prefect on this pie. Notwithstanding, I’m not changing to pre-cooked mushrooms on my mushroom and white truffle pie." TXCraig1
Joshcalvi's Sausage and Ricotta Pizza
Joshcalvi's Sausage and Ricotta Pizza
"Info: Store dough, straight canned crushed tomatoes, medium Italian sausage, whole milk ricotta, shredded asiago, and chives. 550F 10mins, top rack on a stone. Will go to 12mins on the next one." joshcalvi
SoCal Pie by Tdough
SoCal Pie by Tdough
"Whipped this pizza up the other day with the Emile Henry pizza stone. 5 day cold fermented dough, along with base of local farmers market made pesto. Ricotta was made by the local market down the street, along with Santa Barbara kalamata olives." Tdough
Chopped Onion Pie by Atmast
Chopped Onion Pie by Atmast
"Inspired by Kenji's review, here's a chopped onion pie.  They added an unexpected moisture to the whole-milk dry mozz that made it almost stringy (and wonderful). Some tomato sauce and peperoncinis were the perfect accompaniment." atmast
Pistachio Pie by Amusebouche1
Pistachio Pie by Amusebouche1
"I used Pistuccia (a pistachio “Nutella”), fig flavored goat cheese, balsamic fig jam, and fresh figs served on a “warm” prebaked crust. I was afraid of this one, a new combination but one I had researched, and the combination of pistachio, fig, goat cheese seemed "normal". But the spread is sweet, as is the balsamic jam. I blind baked the heavily docked crust (no bubbles), let it cool, topped it with the Pistuccia spread (bad color), drop dead ripe figs, the jam, goat cheese, and crushed pistachios. Oh my dessert. More pics here." amusebouche1
Sicilian Pizza a la Norma
Sicilian Pizza a la Norma
"Another attempt at a Sicilian pizza using a different mixing method and also a different balling method. I used GM full strength flour for this attempt. The crumb became denser using these methods. Other pictures on my blog." Norma427
Quattro Formaggio by Imwalkin
Quattro Formaggio by Imwalkin
"This is my Quattro Formaggio—talleggio, fior di latte, aged provolone, and young pecorino. Sauce is San Marzanos spiked with Calabrian chiles and Aleppo pepper. Thin cracker crust made with Tipo 00 hydrated 57%, 4 hr rise, 4 day cold ferment, 2 hr rise.  Baked 550 for 8 mins." Imwalkin