Gallery: My Pie Monday: Jalapeno Cheddar Ponce, Five Taste Pizza, Kale and More!

Atmast's Speck and Pickled Pepper Celebration Pizza
Atmast's Speck and Pickled Pepper Celebration Pizza
"A speck and pickled-pepper pizza to celebrate my new job! Perfect with champagne. Baked on steel in 1 min. 40 sec." atmast
Tim Nguyen's Festive Pie
Tim Nguyen's Festive Pie
"The dough is Kenji’s Neapolitan baked with two surfaces. I pre-heat my Baking Steel at 500⁰F for 30 min on the oven floor with an enamel stone under the broiler (below my gas oven).  I set the oven to broil while I top with: lobster stock cream sauce, fresh mozzarella, sliced asparagus and shallots. On to the steel for two minutes then finished under the broiler after adding kale, basil parsley pesto, smoked salt, Aleppo peppers and Pecorino Romano." Tim Nguyen
Japanese Sauceless a la Pizza-La by Surcredibility
Japanese Sauceless a la Pizza-La by Surcredibility
"This is a departure from my previous Chinese pizza bun submission, a back to the basics kind of pizza. Well, maybe not so basic. 70% hydration dough cold fermented for 3 days. Dry mozzarella, scallions, garlic, corn, bacon, sesame oil, and a drizzle of soy sauce. Skillet-broiler method. Details here." surcredibility
Ev's Rock & Roll Pizza Party 
Ev's Rock & Roll Pizza Party 
"Not really though. I had some friends over for pizza last week and once they went home, I hung out in the camper and played along with "The Blues Show" on the radio, and made some more pizza, of course!" Ev
WFO American by JEL
WFO American by JEL
"Twin WFO pies baked at varied temps. Sliced dry aged whole milk mozz on the bottom, with a added scattering of Pecorino and oregano. The dough is a 76% hydrated blend of KA AP, KA bread, and a much smaller amount of 00. This is closest to American style pie in the WFO yet. The first(small right) was cooked on an roughly 830˚ floor, and the second it was around  740˚." JEL
SDS Detroit Pizza by Norma427
SDS Detroit Pizza by Norma427
"This week the “Applewood Smoked Bacon” Detroit style had a new twist. The pie was dressed with mild cheddar, two mozzarellas, applewood smoked bacon, Full Red tomato sauce with herbs and with the extra special sauce of dhorst. The taste of all the dressing together was really good. Special thanks to dhorst for the special sauce. The special sauce is great with almost anything and great eaten plain. Other Detroit pizzas on my blog. The one was a meat lovers pizza with spinach."
Imwalkin's Spicy Goat Cheese and Homemade Sausage Pie
Imwalkin's Spicy Goat Cheese and Homemade Sausage Pie
"My pie this week is my "new" no sugar, almost no oil dough with 58% hydration, cold ferment 4 days, 2 hr bench rise. Baked 4 mins 10 sec under electric broiler on steel. Topped with San Marzano sauce, Sgt Pepper goat cheese, grated fresh mozzarella, homemade fennel sausage, then Parmigiana-Reggiano, Italian parsley and a drizzle of hot chile oil post-bake." Imwalkin
Jalapeno Cheddar Ponce by Matt B
Jalapeno Cheddar Ponce by Matt B
"Here's a pie I made using TupperCooks! dough recipe with a 3 day cold ferment.Topped it with mozzarella and cheddar, and Jalapeno Cheddar Ponce from Teet's Food Store in Louisiana. 525 on a stone for about 7 minutes.The ponce gave the pie a great flavor!" matt b
Mushroom Pie by Billgraney
Mushroom Pie by Billgraney
"Caputo 00 + starter, 65% hydration, San Marzano tomatoes, mushrooms, mozz & basil." billgraney
Forzapizza's Christmas Party Pizza
Forzapizza's Christmas Party Pizza
"My wife had some friends over for a Christmas party so I thought I'd try and be festive. Zucchini and cracked green peppercorns. Dough is AP flour with some EVOO in the mix. Baked on convection at 500." Forzapizza
A TXCraig1 Salute
A TXCraig1 Salute
"A salute to cupped pepperoni. No other words needed." TXCraig1
Pan Pizza by Kaz
Pan Pizza by Kaz
"This week I tried Kenji's basic square pan pizza dough recipe and a Pizza Hut copy cat sauce (yeah, I know, but I wanted to try it) topped with mozz. Kids didn't like it as much as the NY style recipe I've been using. I think it shows promise, but needs some more work (and some advice that I'll hit the Slicers up for in the message boards)." — Kaz
Pizza DiPalo from Wagyutail
Pizza DiPalo from Wagyutail
"10 days in the fridge. Fresh mozzarella, scamorza, hot sopressata, Parm Regg, all from DiPalo. DOP tomatoes and basil. About 4 mins on the steel." wagyutail
Brussels Sprouts and Cheddar Cheese Pizza from Amusebouche1
Brussels Sprouts and Cheddar Cheese Pizza from Amusebouche1
"Brussels sprouts and cheddar cheese pizza with bacon and caramelized onions: I had made the topping for the previous pie and lots left over.  This time I made a Neapolitan crust topped with the brussels sprout mix. I baked it this pie on my half-inch steel. I place the steel on the low rack and baked on convection. The steel reaches 700F. Have used the broiler but the steel loses heat quickly. More here." amusebouche1
Detroit Style from Paralleli
Detroit Style from Paralleli
"Jumping on the Detroit-style bandwagon: shrooms, sausage, pepperoni, mozz and cheap white cheddar. Sauce after the bake. KABF, 78% HR, 2% Olive Oil, 2% Salt, 0.4% IDY. No knead, overnight in the fridge. These are becoming another favorite around here." paralleli
Okaru's Five Taste Pie
Okaru's Five Taste Pie
"No-knead dough with 10% rye flour; uncooked sauce. Topped with Oaxaca cheese, onions caramelized with Saba dressing (sweet), oil cured olives (salty), Shiitake mushrooms (umami), pickled jalapenos (sour) and arugula tossed with lemon juice (bitter). Baked on steel." Okaru
Nzmick's Cheese Double Decker
Nzmick's Cheese Double Decker
"Cheese on the base and top, and loads of filling (bacon, Salami, tomato, bell pepper, onion, and more cheese). The aim is to have the top layer of cheese to be totally crispy and brown, but melting on the inside.  I’m getting close now, may have to slow the cooking time down a bit to get even brownness. Not one for you purists out there." nzmick
Kenposurf's Sweet Peppers and Onion Pie
Kenposurf's Sweet Peppers and Onion Pie
"Salted San Marzano's, sweet onions, green and orange sweet peppers and garlic baked on a cheap stone (yes I am going for a steel soon, ha) in the oven of a 40's stove maxed..a drizzle of evoo and a dusting of Pecorino just before digging in." kenposurf
Florida9's Smoked Turkey Pizza
Florida9's Smoked Turkey Pizza
"Same dough as last time (NY Style, 65% hydration, 3 day cold ferment). Home-smoked Applewood smoked turkey, green onions, smoked mozz, cheddar and "BBQ" sauce (tomato sauce w/ BBQ seasonings)." Florida9
Joyce Kong's Thanksgiving Leftovers Deep Dish Pizza
Joyce Kong's Thanksgiving Leftovers Deep Dish Pizza
Imagine all that is Thanksgiving: turkey, stuffing, mashed potatoes, green beans, and gravy in a deep-dish vessel we all love and know so well—pizza. Oh, and let's not forget gobs of gooey cheese.  And there you have it==gluttony compounded...a true love child of American cuisine.  

The pizza dough recipe is a Chicagoan deep dish, but the added punch is pizza seasoning. I realize pizza seasoning is indoctrinated as make-this-crappy-pizza-taste-better-magic-in-a-bottle within suburban households across America, but believe me that it will bring unparalleled greatness to the Thanksgiving pizza. The seasoning kicks up the "pizzaness" so that the crust is not just a carb-y receptacle in which to dump leftovers. Read more here." Joyce Kong