Gallery: My Pie Monday: Figs, Brussels Sprouts, Pecans, and More!

Det-Tex Pizza by TXCraig1
Det-Tex Pizza by TXCraig1
"Local applewood smoked bacon between layers of cheese with fresh jalapeno slices all over the top and finished with tomato sauce (tomato and salt warmed but not cooked) after the bake. One of the best tasting pies I’ve ever baked." TXCraig1
Camper Margherita from Ev
Camper Margherita from Ev
"Just another Margherita from the pizza camper." Ev
Amusebouche1's Fig Goat Cheese Pizza
Amusebouche1's Fig Goat Cheese Pizza
"Fig goat cheese pizza with arugula, prosciutto, and pears. I had some smoked dried fig that had dried out even more. I chopped them and reconstituted them over a low heat in Marcela wine. Toasted them with goat cheese mozzarella baked the pie and topped with it arugula, sliced pears and prosciutto tossed with a touch of balsamic. More here." amusebouche1
Brussel and Bacon a la JEL
Brussel and Bacon a la JEL
"This is a first attempt at a Motorino-inspired fall pizza, and was made with dry aged mozzarella, Reggiano Parmesan, and a bacon that wasn't cured with sugar. It was a bit of a lower temp pie, and crust was made with 00 flour and Ischia starter." JEL
Okaru's P.O.P.J Pie
Okaru's P.O.P.J Pie
"Crust was cold fermented three days, topped with uncooked sauce (a la Cook's Illustrated), dusting of Parmesan then a mix of mozzarella and provolone. Grilled portobellos, oil cured olives, and pickled jalapeños to finish on steel." Okaru
Thanksgiving Pizza by Jamesws
Thanksgiving Pizza by Jamesws
"Ok its been like forever... This was a Thanksgiving pie. Roasted squash, blue cheese and pecans. Cooked in 500 Deg convection oven for about 8 minutes." jamesws
Norma's Detroit Pepperoni
Norma's Detroit Pepperoni
"This was another Detroit-style pizza I made this week. It was a cheese and pepperoni Detroit-style pizza. With this style of pizza I am trying to perfect, the pepperoni is placed on the skin, then the 3 cheese is applied and finally the sauce is applied with something like racing stripes.  The cheddar at the edges of the steel pan is what makes the nice crunchy goodness on the edges of Detroit-styled pies." Norma427
Imwalkin's Rosa
Imwalkin's Rosa
"Decided to experiment with different doughs to see how they turn out on steel. This week I made batches of Lahey No Knead and Cook's Illustrated Thin Crust exactly as written and with equal ferments and rise.The Lahey was extremely wet and sadly adhered itself to the peel resulting in a disastrous burning pileup on my steel (that's why they call them experiments!). The Cook's dough produced a decent 5 min pie in non convection electric wall oven. The dough was easy to handle, had very good spring, a superior undercarriage, with slightly less top spot char and browning than with NY dough I had been using.

This pie was topped with  a peppery extra virgin olive oil, sea salt, sliced garlic, rosemary, fior di latte, red onion and pistachios……our hack of Bianco's "Rosa". If you have hesitated to try white pies, this is one to go with for a group." Imwalkin

Mushroom, Onion, Olive and Pepper Pizza by Kenposurf
Mushroom, Onion, Olive and Pepper Pizza by Kenposurf
"Homemade dough with San Marzano tomatoes, fresh shrooms, olives, yellow sweet peppers, onion, garlic, mozzarella a drizzle of evoo and a sprinkle of Pecorino Romano…baked on a cheap stone in the oven of a 40's stove..maxed as usual...with a glass of Pinot for cook also as usual :-)" kenposurf
Wagyutail's Margherita of Steel
Wagyutail's Margherita of Steel
"NY style on1/2 inch baking steel, in under 4 mins. 63% hydration, Caputo rosa, fresh mozzarella, basil, DOP tomatoes uncooked, and some good pecorino." wagyutail
Patate e Bacon by Twleslie
Patate e Bacon by Twleslie
"Ever since eating palate e fungi at Pizza Florida in Rome four years ago, my daughter and I have been trying to perfect potato pizza. This is as close as we've come.  Steamed yukon golds, rolled around in olive oil and smashed once, then drizzled in more oil and roasted for about 45 minutes.  We slid them on to a whole wheat crust slathered with a thin bechamel for glue, then baked/broiled them for 11 minutes and topped with some mozzarella and center cut bacon." twleslie 
Motorino-Inspired Brussels and Bacon Pie from Anandm
Motorino-Inspired Brussels and Bacon Pie from Anandm
"The dough was the Jim Leahy No-Knead recipe with a few Nancy Silverton Mozza tweaks (a bit of rye flour, wheat germ, and malted barley syrup).  Topped with whole milk low-moisture mozzarella, fresh mozzarella, Parmigiano-Reggiano, brussels sprout leaves, and homemade bacon.  Cooked for 7 1/2 minutes on the new baking steel.  Next time: more brussels leaves." anandm 
SHole's Garlicky Spinach and Feta Pie
SHole's Garlicky Spinach and Feta Pie
"ATK NY-style crust and sauce, whole milk mozz, garlic-sauteed spinach, fresh tomatoes, feta and Kalamata olives. Baked 10m @ 550F on a black Emile Henry stone." SHole