Slideshow: My Pie Monday: Focaccia Pizza, Sweet and Savory Potato Pie, Chinese Sausage, and More!

Scott D's 75 Second WFO Margherita
Scott D's 75 Second WFO Margherita
"Here is a Margherita pizza I made in my wood fired oven. That dough is Caputo flour at 62% hydration. I used a counter rise for 24 hours then I balled the dough and put in the refrigerator for 12 hours. It was removed from the refrigerator 8 hours prior to cooking and it was cooked for about 75 seconds." Scott D
The TXCraig Pig’s Nest
The TXCraig Pig’s Nest
"This pie had fresh mozzarella, a little Parmigiano-Reggiano, asparagus, smoked pork jowl, a tiny pinch of sea salt, and lemon zest. Post bake, I gave it a little lemon juice and some Meyer lemon EVOO. 48 hour room temperature SD crust. 65 seconds at 925F." TXCraig1
Jalapeno Popper Pie
Jalapeno Popper Pie
"Cold fermented food processor crust. Topped with softened cream cheese, crushed tortilla chips in 1/3 inch pieces, 50/50 shredded Monterey Jack and cheddar mix and then seeded, roasted and peeled jalapeños. Baked on steel." Okaru
Cheeseburger Pie by Kengk
Cheeseburger Pie by Kengk
"The fourth under the pickles has plain yellow mustard for sauce, very reminiscent of a Crystal cheeseburger. The rest of the pie has a conventional tomato sauce along with the ground beef and onion. I'm really liking this Lodge pizza pan." Kengk
Imwalkin's Hoagie Pepper Pie
Imwalkin's Hoagie Pepper Pie
"You know those pickled hot cherry peppers you get on a hoagie (guess that would be hero to you). Well I accidentally discovered that they are mighty fine on pizza when your order of Calabrians peppers has not shown yet. This Caputo dough was cold fermented 4 days, followed by 2 hr bench rise. Topped with uncooked tomato sauce, grated pecorino, scamorza, homemade fennel sausage, and those hoagie peppers." Imwalkin
BGEPizza's Pistachio Pie
BGEPizza's Pistachio Pie
"After the 'nuts' article last week, I decided to try Pizzeria Bianco's Rosa pie. Parmigiano-Reggiano, red onions, rosemary and pistachios. Thanks to TXCraig1's suggestion, I added the pistachios only for the last 30 seconds of the bake to avoid burning them. This was a 700° bake for about 4 minutes. It was good, though quite different from my usual pies. Will definitely try it again—with better (and perhaps a bit more) cheese." BGEPizza
Tanner's Ham and Pepperoni Americana Pizza
Tanner's Ham and Pepperoni Americana Pizza
"The dough is Peter Reinhart's Pizza Americana dough from his book American Pie. Heavy on the mozzarella/provolone mixture and heavy on the sauce. Topped with ham and pepperoni (diced grade-school-pizza style). Cooked at 500 on a stone just until the pepperoni grease started streaming." Tanner
Whohah's Sourdough Artichoke Pie
Whohah's Sourdough Artichoke Pie
"I tried a much, much longer sourdough pre-ferment this time—4 days at room temp. That, combined with a 5-day fridge rest for the final dough, created my best sourdough crust yet. Giant, irregular cornicione (see inset) that was packed with flavor. I topped the pie with a basic NY-style sauce, fresh mozz, sliced shallots, diced garlic, and marinated artichoke hearts. Too much moisture—have to fix that next time. But the flavor of the crust!" Whohah
Derricktung's Chinese Sausage Extravaganza
Derricktung's Chinese Sausage Extravaganza
"

Here's another pie that we've been working on where we used suggestions from Za Pi fans to figure out what may work. We have a few more tests to go with this one, but we've definitely found one combination we really like with the Chinese sausage. Chinese sausage is typically a cured but very sweet sausage. It can be fried or steamed for great flavor and tastes great by itself, but when I first tested with just tomato sauce, I found it to be simply too sweet and one note in flavor. Here's what we tried, from top left clockwise around:

Chinese Sausage test: - Sausage on all

Tomato sauce and fresh mozz (mozz brings nothing, overpowered by sausage)

Olive oil, red onion (too much onion, and still too sweet… needs salt? Pepper?)

Olive oil, celery (nice crunch, no flavor)

Tomato sauce, red pepper flakes, green onion, Grana pandano (clear winner.. the slight spice of the pepper falkes along with the parmesan's saltiness balanced the sweet sausage very well.)

Anyone have any other suggestions or ideas on what Chinese sausage may pair well with? Someone suggested fish sauce, and after one whiff of opening the bottle, I had no clue how to integrate that into a pie... the other suggest, Chinese mustard greens, will definitely be tested soon...

" Derricktung
Billgraney's Pan Pie
Billgraney's Pan Pie
"Cast iron pan pizza: sun dried tomatoes, roasted red peppers, parmesan & asiago." Billgraney
Sweet and Savory Potato Pie by Amusebouche1
Sweet and Savory Potato Pie by Amusebouche1
"The prebaked potato crust is topped with brie, cheddar, bacon and scallions, then placed back in the oven to melt the cheeses. More here." amusebouche1
Peppered Detroit-Style Bacon a la Norma
Peppered Detroit-Style Bacon a la Norma
"Detroit style pizza with my regular cheese, smoked pepper bacon that was baked in the oven, chives, grated Romano cheese, Parmesan cheese and sweet sliced Campari tomatoes. Other pictures of the Peppered Bacon Detroit Style pizza on my blog." Norma427