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My Pie Monday: Focaccia Pizza, Sweet and Savory Potato Pie, Chinese Sausage, and More!
That's right, it's My Pie Monday time! Feast your eyes on this week's round-up of 15 gorgeous homemade pizzas.
Amusebouche1 gets creative with a sweet and russet potato crust and kenposurf takes a focaccia base for a whirl. Tanner gives Reinhart's Americana dough a run for its money, TXCraig1 and Whohah go sourdough, and Norma427's Detroiter gets some smoked pepper bacon. ScottD comes to us with a Margherita and some beautiful leoparding, and Imwalkin throws some hoagie peppers onto his pizza. We've got a cheeseburger pie from Kengk—pickles included!—and a taste of the Southwest form Okaru, who tops his pizza with cream cheese, roasted jalapeños, and crushed tortilla chips. BGEpizza tries his hand at a pistachio-topped pie, Billgraney shares a pan pizza with sun dried tomatoes and roasted peppers, and DerrickTung gives us a peek at his Chinese sausage topping tests. We have two beauties from Fornographer—one with asparagus and boursin, the other with creminis and smoked mozz. A second round of asparagus from Pizzaprincess comes paired with prosciutto, fontina, and an egg.
If you're making pies at home, be sure to contribute to My Pie Monday! Just take one horizontal snapshot of your homemade pizza, briefly describe your cooking method, and follow these instructions to get it to Slice HQ by 8pm EST on Thursday night. Be sure to let us know your Serious Eats username!
Looking for inspiration? Find dozens of recipes and home kitchen adaptations on our Pizza-Making Guide or peruse our collection of past My Pie Monday contributions.
Even if you're not baking your own pies, we want to know about the ones you're eating. Submit to My Best Slice to help us spotlight the great pizza being enjoyed across the country. We don't care whether it's a super-simple corner slice or a fancy-pants pie, so long as its memorable. Send a photo and short description to pizz[at]seriouseats.com!
About the author: Niki Achitoff-Gray is the editor of Slice and a part-time student at the Institute of Culinary Education. She's pretty big into pizza. Also, she likes offal. A lot.