Slideshow: My Pie Monday: Mortadella, Onion Jam, Avocado BLT and More!

The “C” Sting by TXCraig1
The “C” Sting by TXCraig1
"This pie blew me away last weekend. Inspired by Roberta’s Bee Sting, it was topped with  fresh mozzarella, spicy fennel sausage, dried cranberries plumped in brandy (be sure to use more brandy than you think you need as you will want to drink it later!), and red pepper flakes, with local unfiltered wildflower honey from my friends back yard and heirloom basil Napoletano from my back yard added post bake. Sourdough crust, 900F/55 seconds." TXCraig1
Avocado BLT Pizza with Flowers and Corn from Amusebouche1
Avocado BLT Pizza with Flowers and Corn from Amusebouche1
"Crust, sprayed with EVO and baked with mozzarella and shredded cheddar. Topped with raw avocado, shredded lettuce, tomatoes, bacon, roasted corn, chiffonade of basil and flowers. More pics here." amusebouche1
Pnuge's Garden Pizza
Pnuge's Garden Pizza
"This is the garden pizza. Fresh roasted red/orange/yellow peppers, roasted corn, lightly sautéed onion, scallions, and some zucchini on top. 6 in 1 tomatoes and fresh Mozzarella, as normal, for the base." pnuge
Pecorino and VT Smoked Pepperoni by Imwalkin
Pecorino and VT Smoked Pepperoni by Imwalkin
"Had a request for pepperoni so used this as an excuse to check out Vermont smoked many Slicers have raved about. Put together some NY style with pecorino, fresh mozzarella, and the smoked pepperoni. Baked on EH stone for an extra crispy undercarriage  Very popular with the family." Imwalkin
Norma's Alfredo, Spinach, Peppers and Cherry Tomato Pie
Norma's Alfredo, Spinach, Peppers and Cherry Tomato Pie
"The pizza this week was just a regular NY style Lehmann dough pizza I make at market. I added garlic Alfredo sauce and spinach under the blend of two mozzarellas, then topped with cherry tomatoes and green peppers. Other pictures on my blog." Norma427
Dmcavanagh's Pepperoni and Mushroom Pie
Dmcavanagh's Pepperoni and Mushroom Pie
"This pepperoni and mushroom pie came out of the oven after a standard NY cheese. The dough was made with Con Agra occident flour, ADY (which I don't hydrate in warm water, some of my friends at pizzamaking.com say you can't do that but I respectfully disagree) salt and cool water. This was a young (2 day old) dough. I rarely use them until at least day three, but we were hungry! The extra toppings called for 1 extra minute in the 550 degree oven so that made it a 9 minute bake. This one went to my friend Karen, along with some home made wings. Sauce was my favorite Sclafani crushed tomatoes with added garlic, basil, oregano and black pepper, and a three cheese blend consisting of Sorrento aged mozz, Bel Gioso mild provolone and Stella Italian sharp." dmcavanagh
Tomato, Balsamic Glazed Caramelized Onion, Basil, Provolone Focaccia by ACBova
Tomato, Balsamic Glazed Caramelized Onion, Basil, Provolone Focaccia by ACBova
"I had always wanted to make a classy Focaccia. The tomatoes and basil are from the garden. The provolone is from a little Wisconsin creamery. I brought some to a party and a boy asked me if he could have some of my pizza, having my Focaccia called a pizza rather pleased me." ACBova