Slideshow: My Pie Monday: Butternut Squash, Figs, Pickled Cauliflower, and More!

Chad’s Pepperoni and Jalapeno Pie
Chad’s Pepperoni and Jalapeno Pie

"Here is my pepperoni and jalapeños pie. This was made with 00 flour and cooked in my wood fired oven for about 90 seconds." —Chad

Ben’s Soppressata and Honey Pie
Ben’s Soppressata and Honey Pie

"First time submission to MPM. This is a grilled pizza made with a simple dough—high gluten flour, 60% water, 3% salt, 1/4 teaspoon active dry yeast. After cooking one side and flipping, the pie was topped with tomato sauce, Boars Head mozzarella, soppressata, and finished with Mike's Hot Honey. Inspired by the Bee Sting from Roberta's." —Ben

Homemade Ricotta Pie from crkoller
Homemade Ricotta Pie from crkoller

"Sourdough pie with homemade ricotta, pecorino, and fresh mozzarella. Topped with Sicilian olive oil and sea salt as well as a handful of baby spinach. Baked at 500 for 8 minutes after a 3.5 day cold ferment." —crkoller

Dailywaffle’s Butternut Squash and Date Pie
Dailywaffle’s Butternut Squash and Date Pie

"I’m a pumpkin Grinch this year, so for a seasonal pie, we've got an Ottolenghi-inspired roasted butternut squash “sauce,” red onion, mozzarella, dates, and feta. Sprinkled it with a dash of za’atar after it came out of the oven. Crust is a pita bread recipe that has a higher ratio of yeast to flour and less olive oil. The browning isn’t quite as nice or as even as with Kenji’s NY-style, but it still beats delivery. Baking steel at 525F. " —dailywaffle

Jimmynso’s New Jersey Pie
Jimmynso’s New Jersey Pie

"Inspired by the Trenton tomato pie and its relatives on the Jersey Shore, I have always loved its mystical blend of cheese and circular barriers of vibrant tomato sauce swirled on top. For a tribute on my menu to the oldest pizzeria in America (Papa's Tomato Pies in Trenton) and to my start at Mack's in Wildwood. It starts with my secret naturally leavened dough, a special blend of Italian cheeses, oregano, then San Marzano tomato sauce is swirled on top. When it comes out of the oven the pizza has a very soft buttery cheese/bread effect that your teeth sink right into. You then hit a faster cooling pool of tomato sauce that becomes sweeter on the second bite." —Jimmynso

Blue Cheese and Butternut Squash Pizza from KTC
Blue Cheese and Butternut Squash Pizza from KTC

"This pie was created in hopes of capturing a little essence of fall. It was topped with roasted butternut squash, fresh mozzarella, and blue cheese. No sauce necessary. For more photos and instructions you can visit my blog post." —KTC

Pepper and Cherry Tomato Pie from Okaru
Pepper and Cherry Tomato Pie from Okaru

"Cold fermented sourdough crust, no-cook tomato sauce, Vermont Burrata, and a dusting of Parmesan. Sliced hot and sweet pepper, heirloom cherry tomatoes marinated in EVOO, and fresh thyme then a few capers. Baked on steel." —Okaru

Sablehart’s Grilled Anchovy Pizza
Sablehart’s Grilled Anchovy Pizza

"My first entry for My Pie Monday. We made a grilled Neapolitan pizza this week following Kenji's method and crust. Topped it with Kenji's NY-style tomato sauce, whole-milk mozzarella, marinated white anchovies, and slivers of home-made preserved lemon. We loved the briny/sour bite of the anchovies and lemon." —Sablehart

tinod4’s Classic Pizza
tinod4’s Classic Pizza

"Classic plain pie. Made a simple plain pie, I was low on cheese so I added a splash of cream…it came out great!” —tinod4

Goat Feta and Fig Pizza from Dave
Goat Feta and Fig Pizza from Dave

"Kenji's pizza with figs, buffalo mozzarella, goat feta, with Kenji's NY-style pizza dough instead of Neapolitan. Preheated Baking Steel on bottom oven shelf with heavy-duty aluminum-foil-covered rack on middle shelf. After 20 minutes steel was at 630F. Put pizza on steel for 60 seconds, then transferred to stone in broiler drawer for another 60 seconds." —Dave