Slideshow: My Pie Monday: Bird's Nest Pizza, Pulled Pork, RAMPS(!) and Much More!

Bird’s Nest & Deconstructed Hollandaise Pizza by TXCraig1
Bird’s Nest & Deconstructed Hollandaise Pizza by TXCraig1
"This week’s pie was loosely inspired by Jim Lahey’s Bird’s Nest pizza but with a different twist. The skin was topped with mascarpone, microplaned Parmigiano-Reggiano, a little fresh mozzarella, four whole chicken egg yolks, a tiny pinch of cayenne pepper, shaved asparagus, and a light sprinkle of sea salt. After a 60 second bake at 910F, I drizzled on some Meyer lemon olive oil and fresh lemon juice. This pie blew me away it was so good. I’d put it right up there with Brussels sprouts and pancetta on my list of favorite vegetable-centric pies." TXCraig1
Adam Kuban Memorial Flat Meatball Pie by Imwalkin
Adam Kuban Memorial Flat Meatball Pie by Imwalkin
"This is my Polpette Piatta aka the Adam Kuban Memorial Flat Meatball Pie. Only through extensive research and testing was I able to develop a pie with meatballs that remained tender and moist, that did not roll off the pie, and that were of a size easily handled in a single bite. I made my typical marinara sauce. Then I made my regular mb's downsized to about 1-inch in diameter. Instead of using a rack, I baked the mb's on parchment in a commercial sheet pan creating flat bottoms. They baked for 20 mins at 400. Mb's got 30 mins in the sauce, then were refrigerated. Used the marinara for my pie, added dry mozzarella, Percorino, and cold mb's straight from the fridge. Pie was baked for 7 mins @ 650 on EH stone on gas grill. Made second version adding fresh ricotta creating kind of a lasagna pie." Imwalkin 
Redwgn67's Pizza with Leek and Mushrooms
Redwgn67's Pizza with Leek and Mushrooms
"This pie was made using Lahey's no-knead recipe. It was topped with braised leeks, shiitake and cremini mushrooms, mozzarella, and Tallegio. It was cooked at about 850 F on a stone in a Kettle Pizza insert. It was an earthy and delicious combination." redwgn67
Ev's Wood-Fired Pepperoni
Ev's Wood-Fired Pepperoni
"Nothing fancy. Just a NY-style pepperoni baked in the wood-fired oven at about 700 for a little over 3 minutes." Ev
Asparagus and Prosciutto Pie by Jimmyg
Asparagus and Prosciutto Pie by Jimmyg
"This pie is becoming a regular favorite in my house. The dough was made with a sourdough starter and the topping included young pecorino, shaved asparagus, chili flakes, and prosciutto." jimmyg
Npinto's Foccaccia and Pepperoni
Npinto's Foccaccia and Pepperoni
"Pepperoni always a crowd favorite, Caputto 00, Tuttorosso crushed tomato sauce, 550 degrees for 10 minutes. Do you do focaccia? Tasted as good as it looks." Npinto
Lobster Garlic Scallion Pie from BiereBeer
Lobster Garlic Scallion Pie from BiereBeer
"Lobster, garlic, scallion pie with mozz and Pecorino. 550 convection on a stone. Burn scar on hand added bonus and reminder not to drink too much while cooking pies." BiereBeer
Jamesws' No-Knead Grape and Baby Kale
Jamesws' No-Knead Grape and Baby Kale
"I was inspired by the no-knead dough from Kenji's time with Jim Lahey, and whipped up a batch. Here it's topped with baby kale from Living Water Farms, roasted grapes (about 5 minutes with a little oil in the preheated oven), and burrata. Baked in a 550 oven for about 8 minutes." jamesws
Onepercent99's Pulled Pork and Cheese Duo
Onepercent99's Pulled Pork and Cheese Duo
"My son entered a local BBQ cookoff and placed third. He gave me some of his award-winning pulled pork. Not everyone here likes BBQ pizza, so I made 1/2 BBQ and 1/2 cheese pizza. I chopped up the pork, warmed it in some BBQ sauce, spread it on half the dough, covered it with mozzarella, and made the other half with sauce and cheese. Used Kenji's NY style dough, baked it for about 9 minutes at 550." onepercent99
Hogletboglet's Asian-Moroccan Flatbread
Hogletboglet's Asian-Moroccan Flatbread
"Well, this one took some prep. Dough was not measured this time, just went by feel and left at room temp for about 5 hours. Toppings were as follows: keema minced beef and roast chicken, which had marinated overnight in asian spices and brown sugar. After cooking, the pie was topped with a chickpea, coriander, tomato, onion, and yellow pepper salsa. Final adornment was a cucumber, onion, and coriander raita.  This one was well worth the effort and I think it could be my new signature dish." hogletboglet
Not-Your-Jersey Tomato Pie by Amusebouche1
Not-Your-Jersey Tomato Pie by Amusebouche1
"On a recent trip to South Carolina we were introduced to tomato pie. It looked interesting and when we arrived home I found a Paula Deen recipe. One cup shredded mozzarella and cheddar mixed with one cup mayonnaise. Layered with fresh tomato slices, basil, oregano, scallions and garlic. More pics here." amusebouche1