Slideshow: My Pie Monday: Pickled Red Onions, Saucisson Sec, Butternut Squash, and More!

Roasted Garlic and Pickled Onion Pie from Okaru
Roasted Garlic and Pickled Onion Pie from Okaru

“Cold fermented sourdough crust. Slow cooked San Marzano sauce with Calabrian hot peppers. Aged mozzarella and Manchego cheeses. Quick pickled red onions and soft roasted garlic cloves. Baked on steel.” —Okaru

Sausage, Brussels Sprout, and Shallot Pizza from msecondo
Sausage, Brussels Sprout, and Shallot Pizza from msecondo

“It was New Year's Eve, so all the ingredients were in coin shape for luck. I started with a half of Trader Joe's dough, topped with crispy sausage, Brussels sprout, and shallot "coins". I added uncooked San Marzano tomatoes, thinly sliced soppressata, sliced yellow cherry tomatoes, sliced hot red peppers, Toscano cheese with black pepper, and low moisture mozzarella. Cooked it on a preheated stone for 9 minutes at 500.” —msecondo

Saucisson Sec Pie from Meghann
Saucisson Sec Pie from Meghann

“Jim Lahey's no-knead dough and skillet-broiler method. Topped with San Marzano tomatoes, fresh mozzarella, Parmigiano, basil and saucisson sec from our local charcuterie shop. One of my best pies so far!” —meghann

TommiFromKiel’s Polish Sausage Pan Pizza
TommiFromKiel’s Polish Sausage Pan Pizza

“Basic idea is the "pan pizza", with your New York style pizza sauce. Toppings are a special, intensely smoky sausage from my local butcher (they call it "polish" sausage), some black olives and Emmenthal cheese. Baked at 230°C (little less than 450F) in a cast iron pan. 200g wheat flour, 1pkg dry yeast, 120ml warm water, 1tsp Salt, 2tsp sugar, 10g olive oil. No fermentation time, just about 15 minutes of intense hand-kneading.” —TommiFromKiel

Pizza Partito’s Square Pepperoni Pie
Pizza Partito’s Square Pepperoni Pie

“I used a sourdough crust baked at 550F. Baked first in a pan (no oil) with just sauce, then straight on the stone to finish cooking with the rest of the toppings. This resulted in a nice veneer of crisp on the bottom.” —PizzaPartito

Jimmyg’s Sfincione alla Palermintana
Jimmyg’s Sfincione alla Palermintana

"Ingredients include: durum wheat, caciocavallo and primosale, cheeses, sardines, garlic, sauteed red onions, green onions, semolina breadcrumbs, crushed cherry tomatoes and oregano." —jimmyg

Mark D.’s Mushroom and Sausage Pie
Mark D.’s Mushroom and Sausage Pie

“Half AP flour, half bread flour crust, simple tomato/garlic/olive oil/oregano sauce, fresh mozzarella, white mushroom, sausage, topped with a little Parmesan and olive oil. Baked at 550 on my new (awesome) Baking Steel.” —Mark D.

New Year’s Sfincione from ForzaPizza
New Year’s Sfincione from ForzaPizza

“I've been making sfincione on New Year's Day for about 3 years now. Here is the 2014 edition. Happy New Year!” —forzapizza

Billgraney’s Lava Flow Pizza
Billgraney’s Lava Flow Pizza

“Made a sauce that was a puree of tomato, roasted red peppers and mushrooms that turned into a river as soon as it hit the heat. Definitely a messy pizza but it tasted good.” —billgraney

WFO Margherita from crkoller
WFO Margherita from crkoller

“Pizza from the new WFO. Caputo Flour/60% Water/2.8% NaCl/0.2% IDY (12 hour Bulk, 6 hour Balled). San Marzano Tomatoes, Buffalo Mozzarella, Lucini Olive Oil. Baked at 850 on the floor, 1050 F in the dome for 70 seconds.” —crkoller