Grilled asparagus works beautifully on white pies, like this "asparagus bianco" pie from Cucina Urbana in San Diego, with fontina and Parmesan cheese.
At this point we're so in love with Motorino's brussels sprouts and pancetta pizza that they seem like a perfectly logical topping—but every time we introduce someone to Motorino, they remind us that this is actually an unusual thing. But it works so well, the char on each little sprout leaf, and delicious rendered pork fat to tie it all together.
We've seen zucchini ribbons, shredded zucchini, and on this 'Noci E Zucchini' from NYC's Keste, a creamy walnut base, stewed zucchini, basil, and a happy amount of smoked buffalo mozzarella.
The 'Bloomsfield Spinach' at Stella Rosa pairs spinach with purple kale that crisps right up, with Pecorino and lots of olive oil.
"Melted" leeks—sliced into ribbons, then sautéed over low heat with butter and olive oil until soft—pair beautifully with goat cheese, hazelnuts, and dates, on the 'Capriole Goat Cheese' at Bar Toma in Chicago.
Sugar snap peas star in the "Whipper Snapper" at Roberta's in Brooklyn. The peas are vibrantly fresh, with that incomparable green sweetness, really showcased by pancetta's fatty richness and only enhanced by a hit of acid in white balsamic.
On this square slice from Grandaisy Bakery in NYC, butternut squash becomes ultra sweet and slightly charred when roasted. Here, it's paired with salty, nutty gruyere, soft roasted onions and delicate, earthy sage.
On this pizza from Brooklyn's Barboncino, artichokes are steamed until tender then marinated in oil, vinegar, and spices—then joining mozarella and smoked pancetta.
And More, on My Pie Monday
Onion shoots, garlic scapes, turnips, corn, fava beans... on My Pie Monday, you guys get even more creative.