Slideshow: My Pie Monday: Pumpkin, Alfredo, Eggplant, and More!

Okaru’s Eggplant and Heirloom Tomato Pizza
Okaru’s Eggplant and Heirloom Tomato Pizza

"Sourdough food processor crust, cold fermented four days. No-cook San Marzano sauce, a sprinkling of grated Parmesan, aged mozzarella, thinly sliced and roasted eggplant, sliced tomatoes (salted and patted dry), and another thin coat of Parmesan. Baked on steel." —Okaru

Thomas’ New York-Style Pepperoni Pie
Thomas’ New York-Style Pepperoni Pie

"My first submission! I made this NY-style (well…kinda) pizza yesterday. The dough was 63% hydration and had a two-day cold ferment. The cheeses were dry mozzarella as a base, and some fresh mozzarella on top. American style pepperoni is impossible to get in Germany so I smuggled it back illegally myself when I returned from New York City. The pie baked for about 8 minutes in my countertop pizza oven; the crust came out crisp and chewy, and the cheese was as gooey as you would expect from a NY-style pie. I added some Parmigiano after bake. I guess it was the best (and probably only!) New York pizza in Hamburg, Germany." —Thomas

Leftovers Alfredo Pie from Tanner
Leftovers Alfredo Pie from Tanner

"Topped with leftover Alfredo sauce, roasted red peppers, spinach, and Parmesan. Dough is 50/50 bread flour and 00 flour, 65% hydration." —Tanner

Jimmyg’s Pumpkin and Gorgonzola Pizza
Jimmyg’s Pumpkin and Gorgonzola Pizza

"This pizza is topped with pumpkin, homemade fermented chili paste, Gorgonzola Dolce, mozzarella, and rosemary. Sourdough crust, 70% hydration, and baked at 550F." —Jimmyg