Slideshow: My Pie Monday: Chive Blossoms, Potato Pizza, and More!

BKMatt's Flowered Chive Pie
BKMatt's Flowered Chive Pie

"The garden was exploding with flowering chives so I threw them on a chicken sausage, burrata, onion, and homemade spicy oil pie. You can see more pizzas at pizzatestkitchen.tumblr.com. BKMatt

Fennel-Salami Pizza by Rockyraccoon82
Fennel-Salami Pizza by Rockyraccoon82

"Another pizza from my Frakenweber. This time I used a 00 flour with a 5 day cold ferment. It's a roasted fennel and salami cooked in 2 minutes. First time using 00 flour and am a convert, Crisp chewy crust. Perfect." —Rockyraccoon82

Tipsykit37's Inaugural Pie
Tipsykit37's Inaugural Pie

"This is my first ever homemade pizza! This is Kenji's foolproof pan pizza recipe, including the NY style sauce. Toppings are just whole milk mozzarella and some spicy Italian sausage. I spent last evening stripping and re-seasoning a rusty old cast-iron skillet for this. The pan is now back in action, and the pizza was perfect. Thanks, Kenji!" Tipsykit37

DerrickTung's Market Pies
DerrickTung's Market Pies

"Here's a few pies from our market on June 29th! (We finally had a chance to actually snap a few photos before it got busy again! Please excuse the cardboard background, as these were all pies ordered by our customers!)

On the left is a margherita with extra sauce (per customer request). The top right is our Kaner special (to celebrate the Blackhawks win!) which has fresh mozz, roasted chicken breast, gorgonzola, and buffalo hot sauce. The bottom right is the pizza voted on by our customers last week, pesto chicken with a cashew pesto sauce, roasted chicken breast, sun dried tomatoes, and grana padano.

Dough is a 62% hydration 3% salt, 3 day cold ferment and then ambient outdoor temperatures until customer places an order! DerrickTung

Kengk's Potato Pie
Kengk's Potato Pie

"Garlic and onion cream sauce, a tiny bit of pecorino, a goodly bit of provolone, thinly sliced yukon gold potato, country ham. Baked at 500 on a cold start pan. Very tasty, will do this one again." Kengk

Marinara by PizzaPartito
Marinara by PizzaPartito

"I am never disappointed by the humble marinara pie. This was made with a Camoldoli sourdough crust. It had a very light 'sour' taste and a very billowy, airy crust. No bulk ferment. 10 hour refrigeration and 19 hour room temperature ferment. The dough was mixed using 10% starter (at a very young ferment) . 70% hydro. ( which is actually higher due to the 100% hydro starter I used.) Wood fired." PizzaPartito

Farmers' Market Pie by Okaru
Farmers' Market Pie by Okaru

"Cold fermented "00" flour food processor crust.  Uncooked San Marzano sauce with Aleppo chilies and grated garlic scrapes instead if garlic cloves.  75% aged mozzarella, 25% Taleggio cheeses.  Topped with sautéed lion's mane mushrooms and oil cured olives. Halved squash blossoms were added for the last two minutes in the oven.  Baked on steel.  I had never tried lion's mane mushrooms before.  Sliced and sautéed in EVOO until browned on both sides and they're great on pizza (and pasta)." Okaru

MisplacedTexan's Grilled Pizza Night
MisplacedTexan's Grilled Pizza Night

"We hosted a Grilled Pizza Night last week to spread the gospel of how great and easy it is. Grill the crust over a very hot grill for about two minutes. Flip and decorate the cooked side, and then slide back onto the grill for another 2 minutes to melt the cheese and to crisp up the bottom. For toppings, I went with the two-sided approach: one side pesto, prosciutto, and roasted red peppers and one side tomato sauce, pepperoni, and mushrooms all topped with a blend of fontina and mozzarella cheese and fresh basil. Read more on my blog. Misplacedtexan

TommyRay's Porcini Pie with Hot Chili Oil
TommyRay's Porcini Pie with Hot Chili Oil

"This one was delicious. I love porcini mushrooms, they're little but meaty. I buy a $5 bag at the greenmarket and it lasts me nearly a week. This pie is Italian tomatoes, fresh mozzarella, porcini, and a generous drizzle of homemade hot chili oil. The crust is 77% hydration, and it was a 2 day rise—half room temp, half refrigeration." TommyRay