Gallery: My Pie Monday: Pistachios, Goat Cheese, Gyro Meat, and More!

daxphillips’ Gyro Pizza
daxphillips’ Gyro Pizza

"This is my Gyro Pizza, loaded with homemade gyro meat, mozzarella, feta, red onion, tomato, and tzatziki sauce." —daxphillips

Andris’ Whole Foods Pizza
Andris’ Whole Foods Pizza

"Whole Foods pizza! Made this pepperoni pie with all things Whole Foods. I found the dough to be a little tough to stretch by hand, so it was quite small, but terrific flavors. Great in a pinch. Baked in an electric oven on a Baking Steel." —AndrisLagsdin

dsgrco’s Pistachio and Red Onion Pie
dsgrco’s Pistachio and Red Onion Pie

"My first submission. This is my nod to Pizzeria Bianco's 'Rosa'. The pie was topped with pistachio, shaved red onion, fresh mozz and rosemary. 62% hydration, KA bread flour dough. Two hour bulk ferment followed by a four-hour cold ferment (all I had time for that day). Cooked in about 2 minutes in my homemade WFO." —dsgreco

Wisconsin Mozzarella Pie from crkoller
Wisconsin Mozzarella Pie from crkoller

"Sourdough Pizza dough using Chad Roberston's country loaf recipe from Tartine. 77% hydration and a four-day ferment in the fridge. Crushed San Marzano tomatoes with Sicilian sea salt, Wisconsin fresh mozzarella, basil from the garden, and olive oil from Abruzzo. Crust was crisp and had a bunch of flavor from the wild yeast culture I have been using for over a year now. Definitely one of the better pies to come out of my home oven." —crkoller

Heirloom Tomato and Goat Cheese Pie from Jay
Heirloom Tomato and Goat Cheese Pie from Jay

"Heirloom tomatoes, goat cheese, and fresh herbs pizza." —Jay

Tomato Pie from imwalkin
Tomato Pie from imwalkin

"In recognition of pizza month, I had to go back to my roots and make tomato pie. Actually more than one, but this one was the traditional in our family. Dough is typo 00 and comes out thin and crispy. Cooked San Marzano sauced flavored with whole onion, garlic, fresh oregano and anchovies. Topped with pecorino post bake." —imwalkin

jimmyg’s Zucchini and Sausage Pizza
jimmyg’s Zucchini and Sausage Pizza

"This pizza was topped with zucchini, sausage, mozzarella, goat cheese, Aleppo chilies, and rosemary. 70% hydration, baked at 550F." —jimmyg

Oatmeal Sourdough Pan Pizza from Mark
Oatmeal Sourdough Pan Pizza from Mark

"Hey! It's finally cool enough in Louisiana that pizza night with a 500 degree oven is tolerable, so we had pizza night. Pan pizza in a 15" cast iron skillet using an oatmeal sourdough cold fermented for two days but basically following Kenji's pan pizza technique." —Mark

MightyPizzaOven’s Tomato Pizza
MightyPizzaOven’s Tomato Pizza

" KABF Flour (100%), Water (63%), Starter (2%), Salt (2%), Olive Oil (3%), 24 hr bulk/ball ferment room temperature. Toppings: Whole milk mozzarella cheese, Costco whole tomato can puréed. 3 minutes bake time using MPO on charcoal." —MightyPizzaOven

Porcini and Lion’s Mane Mushroom Pie from Okaru
Porcini and Lion’s Mane Mushroom Pie from Okaru

"Cold fermented sourdough crust. No-cook San Marzano sauce. Vermont burrata. Porcini and lion's mane mushrooms, and a Hungarian hot wax pepper sliced thin. Baked on steel." —Okaru

Spicy Beef and Aubergine Pie from robesmith
Spicy Beef and Aubergine Pie from robesmith

"Hi again from Jakarta. Tonight's dinner: Spicy beef, aubergine, garlic, and post bake Parmesan on a very simple yeast dough. One of the better crusts from our low-temperature counter-top electric oven." —robesmith

Scott D’s Margarita Pizza
Scott D’s Margarita Pizza

"Here is your standard Margarita pizza. I used Caputo flour and San Marzano tomatoes. I cold fermented the dough for three days and cooked the pizza in my WFO at a deck temperature of about 800 degrees." —Scott D

Tomato Pie from tinod4
Tomato Pie from tinod4

" Trenton-style tomato pie. Made For the roommates after a night in Atlantic city!” —tinod4

Tanner’s Crispy Potato Pie
Tanner’s Crispy Potato Pie

"This is a blatant rip-off of the pizza Slice profiled from Rosco's. I roasted the potatoes beforehand until they were almost done. Topped the crust with olive oil, fresh rosemary, and caramelized onions then added mozzarella, provolone, and the potatoes. The potatoes crisped up just a little more in the oven, but the caramelized onions are what really made this pie. I wanted to add roasted garlic, but decided not to and I didn't miss it at all." —Tanner