Slideshow: My Pie Monday: Masala, Soppressata, Heirloom Tomatoes, and More!

Spicy Soppressata Pie from TXCraig1
Spicy Soppressata Pie from TXCraig1

"Tomato, mozzarella, hot soppressata, sliced garlic, fresh oregano from the garden, and home grown and oil cured Calabrian chilies with their oil. 48 hour SD crust, 900F for ~60 seconds." —TXCraig1

Spicy Sausage and Caramelized Onion Pie from Aaron
Spicy Sausage and Caramelized Onion Pie from Aaron

"Base is a 70% hydration sourdough with an overnight pre-ferment, 4-hour bulk rise, and overnight proof in fridge. Made three 400g rounds of dough. Toppings are salted and strained SM tomatoes (La Bella--first time trying, loved them), fresh mozzarella, caramelized onions, hot Italian sausage, and basil. Preheated stone for one hour at 550°F and broiled pizza for about three minutes." —Aaron Mattis

Myperfectpizza’s Tomato Masala Pizza
Myperfectpizza’s Tomato Masala Pizza

"Inspiration for this came from a much-loved homemade masala paste. Our usual sourdough base, masala pasta, and fresh tomatoes courtesy of our friendly neighbor. This worked really well; just goes to show pizza must be a cousin of naan bread." —myperfectpizza /

Soppressata Pie from lowrywho
Soppressata Pie from lowrywho

"Tomato sauce with smoked pecan sea salt, soppressata, fresh mozzarella, basil, and olive oil. Baked in domestic oven on a stone." —lowrywho