Slideshow: My Pie Monday: Parsnips, Potatoes, Pizza al Pastor, and More!

The Kuban from TXCraig1
The Kuban from TXCraig1

“Sweet tomato seasoned with a pinch of salt, whole milk mozzarella, sliced garlic, fresh oregano, and Vermont Smoke and Cure pepperoni. 48 hour room temp SD crust. 925F/65 seconds.” —TXCraig1

Okaru’s Caramelized Onion, Black Olive, and Jalapeno Pie
Okaru’s Caramelized Onion, Black Olive, and Jalapeno Pie

“Slow fermented sourdough crust. No-cook tomato sauce. Aged mozzarella and Parmesan cheeses. Caramelized onion finished with red vermouth and grape must syrup, ripe black olive slices, and pickled jalapeño slices. Baked on steel.” —Okaru

White Pie with Black Olives from Koernerrr
White Pie with Black Olives from Koernerrr

“I made my first attempt at a Pizza Bianca on Sunday evening. Usually I'm a tomato sauce guy, but I thought I might give the white pie a shot. I used an 8-hour room temperature fermented 7ß% hydration dough. The sauce was a blend of ricotta, cream, olive oil, thyme and fresh parsley, topped with fresh mozzarella, red onions, black olives, and some Parmesan flakes after the 5 minute bake in my countertop pizza oven. I still prefer the classic pie with tomato sauce but this was a nice alternative and I will probably make it again.” —Koernerrr

Derrick’s Potato Roman-Style Pie
Derrick’s Potato Roman-Style Pie

“After trying Pizzarium's spectacular offerings a few months ago, I had to try making this to share with the family. 70% hydration with bread flour, Yukon gold potatoes that had been peeled and boiled, and fresh mozzarella. Nice appetizer for the Thanksgiving season.” —Derrick

Crunchy Mozzarella Pizza from crkoller
Crunchy Mozzarella Pizza from crkoller

“96-hour dough, 500F oven for 6 minutes. Cento SM tomatoes, low moisture mozzarella. Really crunchy crust, and very flavorful from the long ferment.” —crkoller

Daxphillips’ Pizza Al Pastor
Daxphillips’ Pizza Al Pastor

“This is my take on Pizza Al Pastor. Marinated and cooked pork in pineapple and chipotle, then turned onto a pizza with fresh tomatoes, onions, and cliantro. See the recipe here.” —daxphillips