Slideshow: My Pie Monday: Manchego, Refried Beans, Kale, and More!

Cheesy Bar Pie from Adam Kuban
Cheesy Bar Pie from Adam Kuban

"After getting close to where I want to be with my crust, I've turned my attention to cheese. It's no secret that the two main inspirations for my bar pie recipe are Colony Grill (Stamford, Connecticut) and Star Tavern (Orange, New Jersey). At Colony, I love the lattice of pockmarked cheese. Where the cheese 'oils off,' its grease bubbles to the surface and basically fries it. In those spots you get a satisfying chewiness and a different flavor. At the same time, however, Colony's cheese manages to remain amazingly gooey. ANYWAY... I've had a hard time reproducing the effect at home, and I thought the solution might be in using A LOT of cheese. So that's what I tried here. It's gotten me close to what I want but not quite. I now think the key lies in using a blend of cheeses--with cheddar among them." ——Adam Kuban

Msecondo’s Kale and Sausage Pizza
Msecondo’s Kale and Sausage Pizza

“Make with Trader Joe's dough. Topped with uncooked San Marzano tomatoes, cavolo nero, hot Italian sausage coins, minced garlic, peperoncino, fresh sage leaves, smoked mozzarella and Gorgonzola. Cooked in a conventional stove on a pre-heated pizza stone at 500 degrees for 12 minutes.” —msecondo

Okaru’s Mexican Pie
Okaru’s Mexican Pie

“Joseph's Taco pie from last week inspired this pie. Slow fermented sourdough crust. A layer of refried beans, spiced slow-cooked sauce with lots of cilantro, a layer of Jack and Cheddar topped with black olives, sliced avocado (the brown spots on the avocados are from cooking, not old avocados), and sliced pickled jalapeño peppers. Baked on steel.” —Okaru

NZMick’s Cauliflower Crust Pizza
NZMick’s Cauliflower Crust Pizza

“This is a 9” pizza made with a cauliflower crust. It’s about 380 calories in total. Toppings, mozzarella cheese, chili flakes, tomato, and fresh basil. What does it taste like? A mix between cauliflower and regular pizza dough. I like it, the wife doesn't. See more . —NZMick

Manchego and Zucchini Pizza from Ted
Manchego and Zucchini Pizza from Ted

“My pie is Caputo 00 at 70% hydration, Ishaia starter 24-hour room temperature rise. Baked in WFO with fresh mozzarella and Manchego cheese, zucchini sliced on mandolin topped with extra virgin olive oil and grated Parmesan Reggiano.” —Ted