Slideshow: My Pie Monday: Fiddleheads, BBQ Chicken, Deep Dish, and More!

Florida9's Straight Cheese Pizza
Florida9's Straight Cheese Pizza

"First pizza on the new KettlePizza, this one is a plain cheese. Modified Reinhart Neapolitan Dough. Marinara sauce. Scamorza cheese with a dusting of oregano. Cooked somewhere around 800 degrees for just over two minutes. I've got to admit, this is the fastest and hottest I've ever cooked a pizza, resulting in an incredible amount of oven spring the likes of which I have never experienced in a traditional oven. However, much like Kenji noted in his review, using the KettlePizza is going to require quite a bit of trial and error." Florida9

Pork Shoulder, Fennel, and Meatballs from MyPerfectPizza
Pork Shoulder, Fennel, and Meatballs from MyPerfectPizza

"Flushed with the pride of getting my wild garlic breads into My Pie Monday here's my second submission. A firm favourite at home, pork shoulder, fennel seeds and chilli meatballs, with sliced fennel on a tomato base finished off with lemon zest. More pictures, clips and pizza related ramblings here" MyPerfectPizza

Walnut Pesto and Fried Zucchini Pie, by Okaru
Walnut Pesto and Fried Zucchini Pie, by Okaru

"A slight variation on a pie from the May Saveur magazine: Walnut pesto (walnuts, EVOO, cream and pine nuts) fried zucchini topped with fresh basil leaves and chili flakes over fresh mozzarella. (The magazine used smoked mozzarella.) The crust is cold fermented food processor." Okaru

Chicken, Olives, and Mushroom from Jumpyfroggy
Chicken, Olives, and Mushroom from Jumpyfroggy

"My best pizza yet! A no-knead dough, on its last legs (2 weeks in the fridge). Chicken, Olives, mushrooms, and diced tomatoes, baked on Steel at 525F. The crust was wonderfully flavorful and crunchy, but still soft and airy on the inside." Jumpyfroggy

Kengk's NY-Style Pepperoni-Provolone Pizza
Kengk's NY-Style Pepperoni-Provolone Pizza

"New York style crust from the Serious Eats recipe. I let it rise a good while in the pan to get nice and puffy. Cento sauce with additional fresh garlic, oregano and basil, thick sliced pepperoni and provolone." Kengk

Morel and Sausage Pizza, by Foodpluswine
Morel and Sausage Pizza, by Foodpluswine
Kenji’s NY Style dough, 24 hour cold-ferment.  Topped with morels, Hungarian sausage, red peppers, vidalia onions, and fresh basil.  Cooked at 550 for 8 minutes on a Lodge cast iron pizza pan. Foodpluswine
Harrycaul's No-Knead BBQ Chicken Pie
Harrycaul's No-Knead BBQ Chicken Pie

"This was roughly Kenji's no-knead pan pizza recipe again somewhat modified and less than about half the dough for a thin crust pizza with that crispy deep fried pan pizza crust, but not all the bread. The pizza is looks thickish because of the toppings (fresh mozzarella, San Marzano tomatoes, sausage, barbecue chicken, parmesan, blah blah blah). This was my dinner on Wednesday. I have no shame." harrycaul

Santi1392's Mushroom and Mozz No-Knead
Santi1392's Mushroom and Mozz No-Knead

"My first contribution to My Pie Monday is a mushroom and mozzarella pizza done on a Jim Lahey No-Knead dough. I let the dough cold ferment for 72 hours and baked it using Kenji's skillet broiler method, finishing with some extra virgin olive oil and a sprinkle of sea salt. Sadly, my oven never gets as hot as I would like, so it took a bit over 5 minutes, Either way, it was still one delicious pie." Santi1392

Celeste's Bacon-Shallot Breakfast Pizza
Celeste's Bacon-Shallot Breakfast Pizza

"Bacon, shallots, and cheese together on a tarte flambee style breakfast pizza, cooked for 3 minutes under a gas broiler on steel.  The wild-yeast crust had great oven spring and was easy to shape.  See a pre-bake photo and crust recipe at Bouillie." —Celeste

Lox and Onions by Pizza80
Lox and Onions by Pizza80

"This is a  Lox, red onion, tomato and fresh dill pizza with a cream cheese sauce base on a homemade piadina thin crust." Pizza80

BGEPizza's Deep Dish
BGEPizza's Deep Dish

"Ok, I've never been to Lou Malnati's, Gino's East or the original Pizzeria Uno in Chicago. So I have no idea what real, authentic, GOOD deep dish is supposed to be. However, if this isn't it, I can't imagine better!! WOW!! Very flaky crust... Awesome pie!!!

450° on the Big Green Egg, about 37 minutes. 9" commercial grade aluminized steel cake pan. Homemade dough (made with AP and corn oil), sliced mozz, a layer of uncooked sweet Italian sausage (wall to wall), crushed Muir Glen tomatoes, seasonings and a dusting of grated Parm-Regg.

New Yorkers don't know what they're missing! Hahaha!" BGEPizza