Gallery: My Pie Monday: Radicchio, Black Olives, Eggplant, and More!

Sausage and Radicchio Pie from TXCraig1
Sausage and Radicchio Pie from TXCraig1

“This pie was “inspired” by Kenji’s Sausage and Radicchio Pizza. I write “inspired” because if I had remembered that he added parmesan and basil, it would have been a shameless copy ;) Notwithstanding, it is an incredible pizza—Kenji described it perfectly in his post. It’s definitely a pie that I will add to the regular rotation. SD crust. 975F/50 seconds.” —TXCraig1

Okaru’s Eggplant and Roasted Garlic Pizza
Okaru’s Eggplant and Roasted Garlic Pizza

“Slow fermented sourdough crust. Spicy no-cook sauce with preserved Calabria peppers, fresh Hungarian hot wax pepper and fresh oregano and thyme. Cheesed with aged mozzarella, and about an ounce each of Parmesan and provolone. Topped with thin-sliced roasted eggplant and roasted garlic. Baked on steel.” —Okaru

Sausage, Mushroom and Onion Pizza from Chris
Sausage, Mushroom and Onion Pizza from Chris

“ A sausage, mushroom and onion slice. Kenji's NY style all the way.” —Chris

Mozzarella and Black Olive Pizza from MightyPizzaOven
Mozzarella and Black Olive Pizza from MightyPizzaOven

“100% Faina Alba Superioara 000 Romanian flour, 30% starter, 60 % water, 3% Salt - Bulk ferment for 2 hours in the oven with the oven light on, balled at room temperature 6 hours. Baked in less than 90 seconds using the Mighty Pizza Oven on a portable base that I have built, powered by 2 Colman potable single burner stove, 10,000 btu each.” —MightyPizzaOven

ndfanwabashman’s Broken Oven Margherita
ndfanwabashman’s Broken Oven Margherita

“ I had a group of people over for my birthday, but the bottom heating element on my oven went out a few days prior. I made this by getting my stone as close as possible to the broiler. It turned out pretty fantastic considering the circumstances. However, the bottom didn't get as well done as I would have liked.” —ndfanwabashman

jimmyg’s Hybrid NY-Style Pie
jimmyg’s Hybrid NY-Style Pie

"Hybrid NY-style pie. The flour was a blend of high gluten and fine durum wheat (7:1 ratio), 63% hydration (124F water temp), 4% Okoboji starter, and 2.4% salt. The sauce was crushed tomatoes, oregano, chili flakes, garlic, table wine, and the cheese was a blend of low-moisture mozzarella and young pecorino." —jimmyg