Slideshow: My Pie Monday: Filipino Breakfast Pie, Spicy Summer Squash and Arugula, Stuffed Detoit Pizza, and More!

Spicy Summer Squash and Arugula by Andris
Spicy Summer Squash and Arugula by Andris
"Baking Steel pizza inspired by food and wine magazine. Summer squash and arugula, with Parmesan reggiano, fontina, harbanero pepper baked on a Baking Steel!" Andris
Adam Kuban's Bar Pie
Adam Kuban's Bar Pie
"This is my first attempt at a bar pie. My favorite bar pies are from Colony Grill and Star Tavern. The recipe I followed is purportedly a replica of Star's. It's got a butt-ton of semolina flour in it, so you need to use a rolling pin to stretch it. It's crazy thin, though you can't really tell here. Hydration is 55%. I liked it but I don't know if I loved it. I need to get back to Colony and Star for more research." Adam Kuban
Amusebouch1's Creamy Brie and Ajvar Pepper Deep Dish Pie
Amusebouch1's Creamy Brie and Ajvar Pepper Deep Dish Pie
"Deep Dish Pizza Part 1: with Ajvar Pepper Spread, Low Moisture Mozzarella, Triple Cream Brie, Scallions……More here." amusebouche1
Filipino Breakfast Pie from Derricktung
Filipino Breakfast Pie from Derricktung

"Starting to test some more 'specialty' pizzas that we want to serve at farmers markets when our project, Za Pi, goes live!

Here's my standard dough nowadays (50/50 AP/00 with 65% hydration, 0.75% ADY, 2/2/4% of salt/sugar/EVOO) done on a baking steel with a convection broiler! (At a friend's house trying a really old oven... surprising function!) Base sauce is tomato with coconut vinegar, mixed with diced onions. Topping are slices of longaniza (sweet Filipino sausage), sliced garlic, and an egg midway through bake. The only thing we're missing from the traditional Filipino breakfast is the rice!"

Derricktung
Norma's Detroit-Style Half 'n' Half
Norma's Detroit-Style Half 'n' Half
"This was a larger Detroit style pizza made with two different toppings on opposite sides." Norma
Pepperoni Pan Pizza by Florida9
Pepperoni Pan Pizza by Florida9
"Kenji-style pan pizza. As someone who is not a fan of pan pizzas, but was intrigued by Kenji's recipe, I've got to say, this one didn't end up changing my opinion about the style" Florida9
Billgraney's Mushroom-Stuffed Detroit Style Pizza
Billgraney's Mushroom-Stuffed Detroit Style Pizza
"I gave the Detroit style a try this week. I used my usual KASL based dough and stuffed it with mushrooms. " Billgraney
Smoked Mozz and Prosciutto Pie a la Imwalkin
Smoked Mozz and Prosciutto Pie a la Imwalkin
"Been kinda busy lately so was happy to be able to snatch some NY dough out of the freezer to thaw overnight. Baked on steel under broiler 4 minutes. Topped with San Marzano sauce, pecorino, smoked mozzarella, prosciutto di Parma. No leftovers, so we avoided any controversy over storage in bag, box, foil, plastic, plate, etc." imwalkin
Fig and Prosciutto Detroiter from SonnyC79
Fig and Prosciutto Detroiter from SonnyC79
"I finally made another Detroit-style pizza after having spent the last few months playing with the Baking Steel. I've missed these pizzas! I have made similar pizzas to this one before (fig preserves, prosciutto, and the sweetened balsamic glaze), but this time, I used some of Stonewall Kitchen's fig and walnut butter, and it was equally as good. This is the one pizza that gets requested of me the most, so I gladly complied! Sadly, my other Detroit-style pizza of the night suffered from soggy-crust-syndrome (maybe some of the pros can help me figure out why in the comments). Major bummer." SonnyC79
NovaChild's Cilantro-Mint Pesto Chicken Pizza
NovaChild's Cilantro-Mint Pesto Chicken Pizza
"Despite the common Slice disdain for chicken on pizza, I like it. These chicken, tomato, and fresh mozzarella pizzas with cilantro/mint pesto were made based on this recipe from Southern Living (see the end for the pizza part). I used Kenji's Foolproof Pan Pizza dough. I didn't cook them quite long enough, but it was wonderfully flavored." em>—NovaChild