Slideshow: My Pie Monday: Heirloom Tomatoes, Kale Pesto, Bagara Baingan, and More!

Stromie’s Kale Pesto and Chanterelle Pizza
Stromie’s Kale Pesto and Chanterelle Pizza

"Had a pizza party last week and I tried making Neapolitan-style dough for the first time using Kenji's recipe. Caputo 00 flour, 60% hydration, 2%+ salt, and 1%+ yeast. Kale pesto sauce, fresh mozzarella, local foraged chanterelles, and local pork sausage. Cooked on Baking Steel at 500 with the broiler in an electric oven. See more Stromie

Classic Margherita from Sjadad
Classic Margherita from Sjadad

"This is a classic pizza Margherita. The sauce is drained, hand-crushed San Marzanos with salt and olive oil. The crust is Hamelman's pizza dough with poolish. Fresh mozzarella, basil, and a drizzle of Tuscan olive oil. Baked in a Forno Bravo WFO at 750F." —Sjadad

Okaru’s Heirloom Tomato and Thyme Pizza
Okaru’s Heirloom Tomato and Thyme Pizza

"Sourdough food processor crust, cold fermented for four days. Topped with fresh and aged mozzarella, sliced heirloom tomatoes (that were salted to draw out moisture, and then patted dry), and fresh thyme. Dusted with Parmesan, baked on steel." —Okaru

Norma’s Detroit-style Pizza
Norma’s Detroit-style Pizza

"This weeks pizza was a Detroit style baked in the Blackstone Pizza Oven." —Norma427em>

Sopressata and Jalapeno Pie from Tanner
Sopressata and Jalapeno Pie from Tanner

"I finally managed to find some 00 flour for my pizzas. This one is 65% hydration, salt, yeast, and a little honey. Topped with sopressata, homemade pickled jalapeños, and a mozzarella/provolone blend. Baked at about 800 degrees in the WFO for a few minutes. I'm particularly proud of the charring on this one." —Tanner

Kristina’s Cut-and-Run Hooch Pizza
Kristina’s Cut-and-Run Hooch Pizza

"ATK’s Chicago Deep Dish Dough, homemade tomato sauce erring on the spicy side, Provolone and veggies salvaged from DFAC, Smoked Provolone from ISAF Italian PX, Turkish salami carried in country, fresh basil….cooked outside my containerized housing unit in Kabul, Afghanistan (elevation of 6,000 ft.) at 410° in my Breville BOV800XL Convection Oven. Doing what I can with what I’ve got!" —Kristinaem>

Jake’s Bagara Baingan Pizza
Jake’s Bagara Baingan Pizza

"A non[/naan?]-traditional pizza topped with the delicious Hyderabadi eggplant dish bagara baingan (flavored with tamarind, coconut, peanut, sesame) and a generous sprinkling of pecorino. See more Jake

Marinara and Motorino-Style Pizza from ForzaPizza
Marinara and Motorino-Style Pizza from ForzaPizza

"Here is a marinara and a Motorino knockoff, cooked in my indoor oven. Happy My Pie Monday." —ForzaPizza

thearrogantchef’s Pan Pepperoni Pie
thearrogantchef’s Pan Pepperoni Pie

"What we have here is my pan pepperoni and 3-cheese pizza, with green peppers, onions, and mushrooms hidden underneath the cheese. I start in on the stovetop and then pop it into a 500-degree oven for about 10 minutes. The crust comes out really delicious." —thearrogantchef

MightyPizzaOven’s Margherita Pizza
MightyPizzaOven’s Margherita Pizza

"A 20 hour (cold and room temp fermenting) 30% Starter dough with a 63% hydration. KAAF, Kirkland whole tomatoes, fresh mozzarella, with a drizzle of EVOO/Aleppo Pepper. The dough was a bit sticky but was very easy to open. 60 seconds bake time on my DIY portable base for MPO, powered by 2 - 10,000 BTUs Coleman 1-burner propane stove. The pie was very tender and tasty." —MightyPizzaOven

Christopher’s Totonno Homage and Simple Margherita
Christopher’s Totonno Homage and Simple Margherita

"An attempt to recreate a Totonno's pie (left). 48 hour ferment on the dough, Cento San Marzano tomatoes, Chapel Hill Creamery fresh mozzarella, and extra virgin oil. Cranked the oven to 550F and hit the stone with the broiler for 10 minutes before baking for 8 minutes. Crust was crisp and cracked like glass…The pie on the right is obviously your basic Margherita." —Christopher

Farmer’s Market Margherita from DavidL
Farmer’s Market Margherita from DavidL

"Margherita, featuring farmers market tomatoes and basil. Dough fermented three days, baked at 525F, on steel." —DavidL