Slideshow: My Pie Monday: Grapes, Corn, Zucchini, and More!

livefreeorpie’s Grape and Barley Pizza
livefreeorpie’s Grape and Barley Pizza

"Rosemary, grapes, caramelized onions reduced in balsamic vinegar, goat cheese, and almonds on whole wheat/AP/barley flour dough. Cooked in our Kettle Pizza rig." —livefreeorpie

KTC’s Corn and Pesto Pizza
KTC’s Corn and Pesto Pizza

"I'm hanging on to the last few weeks of summer here with this pizza. I made a pesto with basil and arugula, and topped the pie with corn and a six-cheese blend. More KTC

The John D. from TXCraig1
The John D. from TXCraig1

"This is one of three pies that, if I have quality ingredients available, I will make every time I bake pizza. Fresh mozzarella, chives from the garden, EVOO, sea salt. SD crust. 950F/50 seconds." —TXCraig1

AJPizza’s Smoked Prosciutto and Zucchini Pizza
AJPizza’s Smoked Prosciutto and Zucchini Pizza

"A 60% hydration, 24h cold ferment dough using organic 00 flour. Topped with smoked prosciutto, red chillies, homegrown green/yellow zucchini, and buffalo mozzarella. Cooked on a preheated pizza stone under the oven grill. Really nice crisp crust with plenty of chew and char!" —AJPizza

New Mexican Pie from Missmochi
New Mexican Pie from Missmochi

"My very first pizza! You guys made it look like so much fun, I had to try my hand at some dough. This New Mexican classic is topped with pepperoni and roasted Hatch chiles, and this combo is so tasty I’m now hooked on making my own pies. It’s a little funny looking, but I did everything wrong from the get-go so I’m just proud I didn’t have to scrape it off the oven floor. More on my blog." —Missmochi

Pickled Pepper and Abruzzese Sausage Pie from imwalkin
Pickled Pepper and Abruzzese Sausage Pie from imwalkin

"First semi-cool day in awhile led me to indoor baking. Tipo 00 dough cold ferment 4 days, 3 hr bench rise. Topped with Aleppo, SM sauce, pecorino, fresh mozzarella, hot Abruzzese sausage, pickled peppers. 4 mins on steel under broiler." —imwalkin

Mediterranean Pizza from Old Gray Mare
Mediterranean Pizza from Old Gray Mare

"Reinhart Neo-Neopolitan dough, refrigerated 48 hours. Tomato sauce, mozzarella, anchovies, Kalamata olives, and capers. Baked on quarry tiles in gas oven. Sprinkled with shreds of basil." —Old Gray Mare

Fennel, Olive, and Pepper Pie from Okaru
Fennel, Olive, and Pepper Pie from Okaru

"Cold fermented sourdough crust. Fresh and aged mozzarella, Taleggio, and Parmesan cheeses. Fennel was sautéed until brown, then white wine and grape must syrup were added and reduced. Kalamata olives and raw slices of Hungarian hot wax peppers finished the pie. Baked on steel." —Okaru