Slideshow: My Pie Monday: Artichoke Hearts, Mushrooms, Brussels Sprouts, and More!

Pickled Habanero and Soppressata Pizza from Andris
Pickled Habanero and Soppressata Pizza from Andris

"No knead dough, 24 hour ferment made from Giustos High Performer flour, topped with soppressata, pickled habanero peppers & low moisture mozzarella. Broiled in electric oven on a Baking Steel! Almost burned an eyeball after rubbing it with Habanero, ouch!" —Andris

Adam Kuban’s GPO Bar Pie
Adam Kuban’s GPO Bar Pie

"I was stuck on a plateau with my bar pie recipe until a couple weeks ago. After a happy accident in which I added the wrong amount of water, I think I'm getting pretty close to what I want crust-wise. I've been able to reproduce this crust iteration consistently, which means it's not a fluke. Here, we've got a simple topping of diced green pepper and red onion. I was going for a classic American 'pizza parlor' flavor. Wish I would have had pepperoni on hand, but at 10:30pm and with your pants off for the night, you go with what you have.” —Adam Kuban

BMaki12’s Motorino-Style Pie
BMaki12’s Motorino-Style Pie

"A 70% Hydration, naturally leavened, 00 Caputo dough based on Ken Forkish's Overnight Pizza with Levain from Flour WaterSalt Yeast. Bulk ferment at room temp for 12 hours followed by a 12-hour cold ferment. Topped in Motorino Brussels Sprout style. Baked at 550 on 1/4" steel for 5 minutes. " —BMaki12

Derrick’s Maxwell Polish Pizza
Derrick’s Maxwell Polish Pizza

"One of our most recent pies we tested and found popular with the market folks was our Maxwell Polish Pizza! What you see here is my preferred version: caramelized onion jam as a base, fresh mozzarella, sliced Maxwell polish with a drizzle of oil to help crisp it in the oven. And then tangy yellow mustard post bake for a sharp bite. For those that don't like that mustard sharpness, we did a modified version where we placed the mustard on as a base and smeared it with caramelized onions, and kept the rest the same. Just as delicious, but much lighter mustard flavor..." —Derrick

Bacon and Brussels Pizza from foxeslovelemons
Bacon and Brussels Pizza from foxeslovelemons

"Thin pizza crust topped with roasted Brussels Sprouts, crispy bacon, caramelized onion, mushrooms, and shaved Parmesan cheese. See the full recipe at my blog." —foxeslovelemons

jimmyg’s Pizza Bianca
jimmyg’s Pizza Bianca

"This Pizza Bianca was made with a 3:1 mixture of all-purpose and bolted kamut flour, 88% hydration (water temp 126F), 2% Okoboji sourdough starter, and 2.6% salt. Baked at 550F, and dressed lightly with olive oil, course sea salt and rosemary." —jimmyg

MotoMannequin’s Portobello and Artichoke Pie
MotoMannequin’s Portobello and Artichoke Pie

"Portobello mushrooms, halved artichoke hearts, and several cloves of garlic bruised with the side of a knife, were tossed with EVOO, salt, pepper, and fresh thyme, then fire-roasted in a ceramic casserole, on a Big Green Egg pizza stone while the egg was coming up to temp, about a half hour until the artichokes were caramelized and excess moisture had cooked from the mushrooms. Dough of 65% hydration “00” flour, 4-day cold ferment, was brushed lightly with EVOO. The mushroom/artichoke/garlic mix was added with ricotta, Tallegio, and Pecorino Romano cheese. Cooked 3.5 minutes on the BGE at 700ºF+." —MotoMannequin

Okaru’s Potato, Mushroom, and Pepper Pie
Okaru’s Potato, Mushroom, and Pepper Pie

"Sourdough crust, cold fermented four days. No-cook sauce. Taleggio and Provolone cheeses. Lion's mane and Shiitake mushrooms, potato slices marinated with EVOO and rosemary then roasted, hot pepper slices. Baked on steel." —Okaru

Gaspars Linguica Pizza from Ryan
Gaspars Linguica Pizza from Ryan

"This pizza was made with Ken Forkish over night pizza dough recipe. It is 70% hydration and used Hi Gluten Flour and store bought instant yeast. Cooked for 3 minutes in my WBO. Topped with homemade red sauce, whole milk mozzarella and gaspars linguica." —Ryan