Slideshow: My Pie Monday: Savory Caponata, Haute Hawaiian, French Bread Pizzas, and More!

Stromie's Haute Hawaiian Pie
Stromie's Haute Hawaiian Pie
"My attempt at a refined Hawaiian pizza using Kenji's NY Style dough (overnight ferment) and cooked on a Baking Steel under a broiler after a 500 degree pre-heat. Toppings were food processed, seasoned San Marzanos, imported rosemary ham, re-hydrated de-hydrated pineapple (great texture and flavor) and fresh rosemary. The fresh herbs and the non-canned pineapple brought this far away from the "classic" combo and made this one of my new favorites." stromie
Family Night Pizza from Jamesws
Family Night Pizza from Jamesws
"Hello, I'm James and I'm a Kenji worshiper. This was actually my kids handy work...for once." jamesws

Spicy Sourdough Pie by Whohah
Spicy Sourdough Pie by Whohah
"First pie in a little while! This is a 56% hydration KA sourdough with a 3-day rest on the starter and another 3-day rest in the fridge for the dough. Wonderfully airy, uneven crumb. Could use more "sour" flavor for the next go-round, though. I used a fresh mozz/parmesean blend mixed with about 6 finely diced cloves of garlic, then topped it with hot link sausage and sliced shallots. Very pleased with the final product." Whohah
Spanish Pie with Wild Boar Chorizo from TheMattSmith
Spanish Pie with Wild Boar Chorizo from TheMattSmith
"I gave a Spanish-flavored pizza a shot that turned out pretty great. Fresh sofrito for the sauce, Serrano ham, homemade wild boar chorizo, Calabrian peppers, goat cheese, whole milk mozzarella, Manchego and smoked paprika.

Cooked using Kenji's Foolproof Pan Pizza method." TheMattSmith

Okaru's Savory Caponata Pizza
Okaru's Savory Caponata Pizza
"In the ending to a book I just finished, the Italian detective sat down to a big bowl of caponata. I thought - why not on a pizza? Traditional caponata (EVOO, eggplant, onion, celery, garlic, tomato, pine nuts, currents, basil, vinegar, but no sugar) topped with 1/3 provolone and 2/3 mozz. Cold fermented food processor dough baked on steel. It was topped with fresh basil before serving." okaru
Kalamata-Topped Detroiter by Norma427
Kalamata-Topped Detroiter by Norma427
"This was a Detroit style pizza I tried out this week. The pizza was dressed with my regular cheese blend, sauce and then Feta cheese and green and black Kalamata olives with added diced Roma tomatoes. After the bake a little Parmesan cheese was sprinkled on the top of the Detroit style pizza." Norma427
Billgraney's Grilled Mushroom and Mozz Pie with Roasted Red Peppers
Billgraney's Grilled Mushroom and Mozz Pie with Roasted Red Peppers
"90+ degree temperatures this week inspired me to make my first grilled pizza of 2013. KASL, starter, 60% hydration + San Marzano's, mushrooms, roasted red peppers, mozz." Billgraney
Freeform Pepperoni Pie from Mnvader
Freeform Pepperoni Pie from Mnvader
"I always forget to take the picture before I cut and eat it. Cook's Illustrated thin crust pizza crust, Serious Eats New York style pizza sauce, supermarket aged Mozz, sautéed onions and red peppers, Hormel stick pepperoni. 36 hour refrigerated rest on the dough, 2+ hour rise at room temp. Baked pizza on a stone at 500 deg for 12 min. The long rise made the dough very elastic and I couldn't keep it round. I let it go free form. As good a pizza as I've ever eaten." mnvader
Taylor's Triple Meat French Bread Pizza
Taylor's Triple Meat French Bread Pizza
"I made this homemade pizza while on a tour at Lincoln Culinary Tech in West Palm Beach, FL. The group I was touring with used a simple French bread recipe for the crust, a homemade tomato sauce, and any toppings possible on a pizza. The pizza I made has onions, bell peppers, bacon, ham, sausage, chives, and (of course) lots of cheese!"
Derricktung's Pizza Blanca
Derricktung's Pizza Blanca
"My wife (sick with a bad cold/flu) woke up craving a homemade pizza, so we did a same day dough - 50% AP flour, 50% caputo 00, 60% hydration, 2% salt, 2% sugar (for faster browning) and 4% olive oil (for easier stretching) along with 0.75% ADY. Rose at room temp in dough box for 4 hours, reballed and rose for another two hours, weighed out 7.5 grams and stretched to 10 inches. Very nice thinness to the dough, not as much rise and flavor as I'd like compared to a five day cold ferment. Toppings were olive oil, fresh mozz, and garlic slivers. Simple and tasty."
Hot Artichoke and Mushroom Pie from Csafranek
Hot Artichoke and Mushroom Pie from Csafranek