Slideshow: My Pie Monday: Giardiniera, Avocado, Guanciale, and More!

Pan Pizza from Greenolivemedia
Pan Pizza from Greenolivemedia

“This was made following Kenji's pan pizza directions, but I used a store-bought dough ball from the pizza counter at Whole Foods and cut it in half.” —Greenolivemedia

Heidi’s Roasted Pumpkin and Mushroom Pizza
Heidi’s Roasted Pumpkin and Mushroom Pizza

“Whole-wheat crust topped with a simple uncooked tomato sauce, mushrooms, and roasted pumpkin and shallots, then buffalo mozzarella. Baked at 400 degrees F for 12 minutes. Could be improved by adding Gruyere or another strong cheese to offset the sweetness of the pumpkin and shallots.” —Heidi

Chris’ Giardiniera, Pepperoni, and Sausage Pie
Chris’ Giardiniera, Pepperoni, and Sausage Pie

“Here is a half pepperoni, half sausage with hot giardiniera. Kenji's NY dough with a 4-hour initial rise, 3-days in the fridge and a few hours back at room temp before the cook. Cooked in my oven at 500F on a stone. Guesstimate of four to five minutes cook time.” —Chris

Jonathan’s Sausage and Pepperoni Pie
Jonathan’s Sausage and Pepperoni Pie

“This is my sausage and pepperoni pie. It's 75% hydration with a poolish, overnight proof. Homemade fennel sausage, pepperoni, San Marzano tomato sauce, buffalo mozzarella, DOP Parmesan, basil from my garden, and DOP olive oil. I baked it in a gas oven for 5 minutes on a stone (500F), and then transferred it to another stone that constantly sits under the gas fire, which gets great browning on both the top and bottom of the pie.” —Jonathan

Margarita Pizza from mem296
Margarita Pizza from mem296

“Long, long time reader and this is my first submission. Margarita Pizza—Mozzarella di Bufala, NY Style Pizza Sauce via Kenji's recipe, and homemade dough with Antimo Caputo 00 flour; 48 hour cold fermentation.” —mem296

Okaru’s Five Pepper Pie
Okaru’s Five Pepper Pie

“Sourdough crust, cold fermented three days. Roasted red bell pepper purée. Burrata cheese. Green bell pepper and Hungarian hot wax pepper rings, strips of roasted Poblano pepper and bits of preserved Calabrian hot peppers. Baked on steel.” —Okaru

Steve’s Margherita Pizza
Steve’s Margherita Pizza

“Here are some pictures from my first use of the Serious Eats-Edition Kettle Pizza. We used Kenji’s no-hack Neapolitan dough recipe. Great little oven!! Super hot!” —Steve

Yonko’s Grilled Pizza from John
Yonko’s Grilled Pizza from John

“My technique is different than most. I grill one side of the dough until grill marks appear. Then I flip it and grill it for 10 seconds, just to seal the crust. Then I take it off the grill, glom all my favorite stuff on, then put it on the grill and cover it under low heat for 8 minutes. Crisp and chewy at the same time!” —John

Joseph’s Taco Tuesday Pie
Joseph’s Taco Tuesday Pie

“Caputo Pizza Flour Crust. Pre-Baked with cheddar cheese, layered with re-fried beans, caramelized onions and peppers, taco meat, more cheddar, mashed avocados, salsa, topped with cheddar, Monterrey, and Colby. Finished with red peppers, black olives, and banana peppers.” —Joseph