Slideshow: My Pie Monday: Cheeseburger Pizza, Cherry Pie, Toaster Oven Pizza and More!

Cheeseburger Pie from Andris
Cheeseburger Pie from Andris
"Grass fed beef, special sauce, lettuce, cheese, onion all cooked on a baking steel! My first submission to MPM!" Andris
Spicy Chorizo from TXCraig1
Spicy Chorizo from TXCraig1
"Chorizo Riojano, fresh mozzarella, fresh oregano, sliced garlic, and red pepper flakes. SD crust. 940F/55 seconds." TXCraig1
A Greek a la Norma427
A Greek a la Norma427
"I am continuing to do experiments with a Detroit-style pizza, but thought I would change it up a little this week with a Greek-style pizza. I do make them every week. This Greek-style pizza was topped with sauce, spinach, green sweet peppers, grape tomatoes, cheddar and two mozzarellas. Baked in a blackbuster steel pan." Norma427
Kaz's NY-Style Pie
Kaz's NY-Style Pie
"I just wanted to start by saying that the recipes and advice of the users here has really helped me make my pies much, much better. So thanks!

This pie is one my son and I split. I used the NYC pizza dough recipe and a variation on the NYC pizza sauce recipe. On your advice, I began shredding my own mozz instead of buying the pre-shredded. One half is just mozz, the other is mozz, fresh mozz, asiago, and grated Romano. Thanks to your help, my kids (8 and 5) tell me my pizza is better than Sally's!

" — Kaz
Cherry Pizza Part 2 by Amusebouche1
Cherry Pizza Part 2 by Amusebouche1
"Cherry pizza with sour cherry spread, raspberry vodka marinated dried cherries, mozzarella and prosciutto. This is pie number 3 on my new half inch baking steel. I preheated my convection oven to 525F. Normally the steel would heat to 575F. This time I switched over to the broiled on high for 10 minutes or so. The steel hit 672F. More here." amusebouche1
Ev's Detroit-Style Pizza
Ev's Detroit-Style Pizza
"I thought I'd better get in on the Detroit kick before it dies out! Here is my version with a twist. 70% hy., Ischia culture, no commercial yeast, 24 hour room temp rise, 4 hrs of which is in the pan, uncovered. Sauce applied post-bake." Ev
Imwalkin's Thanksgiving Feasta Pizza
Imwalkin's Thanksgiving Feasta Pizza
"NY dough, cold ferment 3 days, bench rise 2 hours. Baked this on steel placed on the very top shelf of electric wall oven without convection. Pre-heated oven on bake for 45 mins at 505, then switched to broil right before sliding the pie onto the steel.  My fastest electric bake ever—4 mins, 40 seconds with nice spot charring on the undercarriage, decent spring  and really nice taste. Topped with San Marzano sauce, smoked mozzarella, loads of Calabrian peppers and a light drizzle of hot chile oil. One of several pies baked during our Thanksgiving Eve feasta." Imwalkin
Emsey's Loaded Honey Wheat Pizza
Emsey's Loaded Honey Wheat Pizza
"On my trusty pizza stone with a dusting of Maseca, I used a honey wheat dough. Pesto for sauce, fresh zucchini, baby spinach, split meatballs, sliced Romas, jack cheese, mushrooms, some shaved Parm on top, and a garlic, butter, and oregano treatment on the exposed crust." emsey