Slideshow: My Pie Monday: Beans, Shrimp, Grilled Pizza, Faux Rosa, a Calzone(!), and More...

John Wozniak's NYC'esque Pie
John Wozniak's NYC'esque Pie
"Inspired by Kenji's NYC style post, I created something NYC'esque, if not completely NYC style...Totally nom-able it was, and a nice balance between the more desirable (IMO) aspects of both Neapolitan and NYC styles."
Tom Scarborough's Wood-Fired Pizza
Tom Scarborough's Wood-Fired Pizza
Wondering what comes from Tom Scarborough's oven? Here ya go:

"This is from Saturday night's WFO bake, it is fresh shrimp, baby portabello, and roasted red peppers on a thin crust. The dough was fresh with only 1 hour doubling, a punchdown, and a 4 hour cold ferment. The sauce was fresh tomatoes, garlic, basil, oregano, capers and black pepper, cooked down on very low heat and sauced with a stick blender."

Dhorst's Great Northern Beans, Spinach and Tomato Pizza:
Dhorst's Great Northern Beans, Spinach and Tomato Pizza:
"Why are there beans draining in the sink?"
"Because they're going on my pizza."
"You're sleeping in the back yard tonight."

"Homemade sourdough crust with a 36 hour ferment, brushed with garlic infused olive oil, and topped with a little mozzarella, Great Northern beans, thawed and squeezed frozen spinach, grape tomatoes and a bit of shaved parm. Post oven, finished with a drizzle of olive oil, aleppo chile pepper, and some more parm. It was really great; the beans had a creamy richness that played well with the parm and the aleppo pepper. The spinach and tomato cut the richness. And no, I did not sleep in the back yard. I eat beans enough that I do not have the after-effects that my husband sometimes does."

House Standard Pizza from Jon S.
House Standard Pizza from Jon S.
"This is the pizza that I make in my house roughly 75% of the time, as we usually keep plenty of cheese in the refrigerator...This pizza uses three cheeses: Kraft mozzarella as a base cheese, Bel Gioso fresh mozzarella on top of that, then grated Parmesan Reggiano over that. Basil (fresh when I have it) goes to finish the building process off before it hits the oven. Once it comes out of the oven, a light coating of Italian olive oil gets streaked across the top as a finisher."

Want to know more? Check out Jon's blog.

BoRaynolds's Sausage, Onion, and Garlic Pizza
BoRaynolds's Sausage, Onion, and Garlic Pizza
"Hi! Might be too late to get this in, but I just got back from San Francisco! Una Pizza is doing well over there. My wife and I ate all five of his pies! I don't think we'll eat till Thanksgiving now. Anyway, this is my sausage, onion, garlic pie." —BoRaynolds
Adam Kuban's Faux Rosa
Adam Kuban's Faux Rosa
Our own Adam Kuban contributes this one:

"This is my Faux Rosa (Faux-sa?), inspired, of course, by Pizzeria Bianco's Rosa pie. Unfortunately, I forgot to toss on the shaved Parmesan. The dough, again, is per Jeff Varasano's recipe. For cooking, I've moved away from the skillet-broiler method and am cooking my pizzas on my FibraMent stone that sits about 4 inches from the broiler in my gas oven's broiler drawer. The skillet-broiler method is great, but I've found I can get similar results in my broiler drawer. If you don't have a broiler drawer, I'd still recommend the skillet-broiler method. I think I've maybe overcooked the edges a bit here. Still tasty, though."