Slideshow: My Pie Monday: Ramps, Queso Fresco, Detroit-Style and More!

CoachClay's Grilled Ramp Pie
CoachClay's Grilled Ramp Pie

Local upstate NY Ramps, fresh mozz, VT creamery goat cheese, evoo.. Using Italian OO flour; same day dough, baked on my grill rig for just under couple of mins at just under 800...." CoachClay

Pizza80's Super Thin Crust
Pizza80's Super Thin Crust

"This is a phyllo crust pepperoni and mushroom pizza with a garlic white sauce. This pizza was cooked in a 550 degree oven for 4 minutes directly on the a rack in the center position. Hmmm." Pizza80

Jhanley's Meat Lover's Pizza
Jhanley's Meat Lover's Pizza

"Vegans and calorie counters beware! Spicy braised chicken, bacon, marinated beef tenderloin, heirloom tomatoes, scallions and fresh mozzarella. While I love a minimalist pie, it never hurts to pile on the toppings! Very satisfying every now and then...." Jhanley

Kenposurf's Fresh Basil Pizza Rustica
Kenposurf's Fresh Basil Pizza Rustica
"Whole wheat Pizza Rustica with some fresh basil from the garden." Kenposurf

Romano, Canadian Bacon and Pineapple Pie from Norma427
Romano, Canadian Bacon and Pineapple Pie from Norma427

"80% hydration Detroit Style pizza made with Divella Semola did Grano Duro flour and Occident flour. Dressings were fresh pineapple tidbits, Canadian Bacon with a dusting of fresh grated Romano cheese after the bake. Other photos on my blog and a second Detroit style made with the same flours, but different dressings." Norma427

Billgraney's Spanish Poulet Basquaise Pizza
Billgraney's Spanish Poulet Basquaise Pizza

"A Spanish/Basque-themed pizza topped with left over Poulet Basquaise sauce and Iberico cheese." Billgraney

Derricktung's Jalapeno, Chorizo, and Queso Fresco Pizza
Derricktung's Jalapeno, Chorizo, and Queso Fresco Pizza

"As I continue to play with some ideas of non-traditional Italian ingredients on pies, I turn a lot to the different cultural foods I enjoy. This particular pie came out pretty tasty, and it one of the new favorites of our taste testers (read family and friends).

Sliced jalapeños (don't rub your eyes afterwards!), chorizo (cooked in a pan in advance), and queso fresco.

70% hydration dough, 2% salt, cold fermented overnight, and balled at room temp for 3 hours in advance. The lack of sugar and the lack of longer fermentation period definitely shows in the lack of leoparding on the crust, but a tasty combination!" Derricktung

Two Cheese Pepperoni Pizza by MightyPizzaOven
Two Cheese Pepperoni Pizza by MightyPizzaOven

"Dough : 50% KABF, 1% ADY, 1% Sugar, 2% Salt, 3% EVOO, bulk ferment for one hour in the oven with just the light on and balled at room temperature for 1 hour. Toppings: Whole milk moz cheese, white cheddar cheese, pepperoni, black olives and added shredded basil after bake; See my post at pizzamaking.com for bottom shots." MightyPizzaOven

Detroit-Style a la TXCraig
Detroit-Style a la TXCraig

"When I make Detroit style, I usually top one with just butter, sugar, and cinnamon. It gets a crispy, almost crème brûlée-like outer shell that makes for a rather tasty pie." TXCraig1