Slideshow: My Pie Monday: Scottish Haggis Pizza, Chicago Deep Dish, Bar Pie, and More!

Adam Kuban's Bar Pie with Soppressata
Adam Kuban's Bar Pie with Soppressata
I had been numbering the various iterations I've done of my bar pie recipe, but I've since lost track. This one is the only one I've topped so far. I had some extra soppressata lying around. I've moved to cooking these in a straight-sided steel pan for most of the bake, turning it out onto a Baking Steel for the final couple of minutes. Still very much a work in progress, but I'm getting closer to what I want in a bar pie. —Adam Kuban
Gbmcinephoto's Scottish Pride Pie
Gbmcinephoto's Scottish Pride Pie

This epic pizza started off with a quick, simple crust (self rising flour, salt, olive oil, water) and a sundried tomato honey BBQ sauce with Jack Daniel's. I topped it with a mix of Scottish sharp cheddar and mozzarella, caramelized onions, Sicilian sausage and Haggis (both made by my local butcher). I used Kenji's broiler/stovetop cooking method.

Yes, it was really good... Gbmcinephoto

Dr ROK's Pancetta-Sausage Pie
Dr ROK's Pancetta-Sausage Pie

"Here's a Italian sausage, pancetta, mozzerella, and fresh basil pie I cooked on my grill with a pizza stone and the rotisserie burner in addition to my regular grill burners. Preheated for 20 minutes and then turned burners under stone to low. Rotated the pizza about every 30 seconds to let rotisserie burner char the top evenly. Used 3 day old "Kenji's New York Style" pizza dough." Dr ROK

Leftover Pasta Sauce BBQ Pie from Kenposurf
Leftover Pasta Sauce BBQ Pie from Kenposurf

"Had some leftover sauce and a warm evening so nice simple pie with some ears of corn on the side." kenposurf

Imtopher's NY-Style
Imtopher's NY-Style

"NY style pepperoni, sausage, mushroom and onion. cooked at 500 degrees on a stone in the oven." Imtopher

Dineomite's Mopsy Tribute
Dineomite's Mopsy Tribute

"This is my tribute to 'The Mopsy' at Flatbread Company in Paia, Maui. It starts with 48 hour fermented dough based on TXCraig's recipe. Mango barbecue sauce (from HI), muzz, goat cheese, pineapple (from HI), red onion, Kiawe (from Hawai'i) smoked kalua pork, and herbs." Dineomite

ForzaPizza's Mascarpone-Mushroom Blend
ForzaPizza's Mascarpone-Mushroom Blend

"Here is another indoor oven pizza. Folded in some mascarpone while I was sautéing the mushrooms, added fresh thyme, and placed it on a bed of three cheeses. These are the leftovers." ForzaPizza

Ramp and Fiddlehead Pie by Okaru
Ramp and Fiddlehead Pie by Okaru

"Five day cold-fermented crust, uncooked tomato sauce. Topped with aged mozzarella and a sprinkle of Parmesan. Finished with hot Calabrian peppers, fresh ramps and cooked fiddlehead ferns." Okaru

Surcredibility's Pickled Onion Baking Steel Pizza
Surcredibility's Pickled Onion Baking Steel Pizza

"Second pizza (and the first successful one) after my purchase of the Baking Steel. 70% hydration dough cold fermented for 3 days, topped with a conservative combination of Kenji's New York Pizza sauce, pepperoni, and pickled red onions. Second rack from top, broiled for 4 minutes. Still figuring out optimal use of Steel with a weak oven." Surcredibility 

Paralleli's Sausage and Rapini
Paralleli's Sausage and Rapini

"Still using up odd bits of flour. GM's Organic AP (not malted), 62% HR, 2% Salt, 0.3% IDY, and two days in the fridge. About a 2.5 min bake at 740F (ish).  Meant to be rapini with sausage but ended up more like sausage with rapini. Could have used some more heat, spice wise, but ate well."  Paralleli

Pwillen1's Cheddar, Bacon, and Maitake Pizza
Pwillen1's Cheddar, Bacon, and Maitake Pizza

"Dough is 65% hydration, 15% whole wheat levain, 2% vital wheat gluten. Topped with 3-yr Tillamook cheddar, hempler's bacon lardon, maitake mushrooms, tarragon. Cooked at 870º, rotated twice." Pwillen1

Billgraney's Sourdough Bacon Pie
Billgraney's Sourdough Bacon Pie

"Sourdough pizza with caramelized onions, applewood smoked bacon, and asiago/provolone/parmesan cheese mix." Billgraney

Deep Dish a la BGEPizza
Deep Dish a la BGEPizza

"This is my second attempt at a Chicago Deep Dish (before I found out about the garlic sausage). Same crust as last week's pie, but with some toppings changes. Man, these things hold a LOT of stuff! This is a 9" pie with about 8 oz of sliced mozz, 2 oz shredded sharp cheddar, 8 oz of sweet Italian sausage(with fennel), hand cut pepperoni, sautéed onion, sautéed baby bellas, about half a batch of Kenji's NY sauce (LOVE that stuff!!) and some grated parm-regg. Baked in the oven instead of the Big Green Egg this time, 450°, 37 minutes.

This dough takes NO time to make! Mix ingredients with a spoon, knead by hand for 2 minutes, ball it, cover and let it rise for about an hour. From flour bag to serving, it takes under two hours! Delicious, flaky crust...quite possibly the best tasting pizza I have ever made." BGEPizza

Kengk's Hot 'n' Spicy Pan Pizza
Kengk's Hot 'n' Spicy Pan Pizza

"New York style crust, hot Italian sausage, the first fresh jalapeño out of my garden and provolone. Cooked on preheated Lodge cast iron pan. I need to remember to use the broiler next time." Kengk

Bunster10's Asparagus and Mushroom Pizza
Bunster10's Asparagus and Mushroom Pizza

"This asparagus and mushroom pie was inspired by my need to make use of the asparagus I had. I've seen other pies where the asparagus was sliced thinly along the entire length. However, I think I prefer to have the asparagus sliced this way. The cheese was a Kraft jalapeno cheese blend. It gave it a little kick. Kenji's NY pizza dough and sauce. Baked on the Baking Steel for about 8 minutes." Bunster10