Slideshow: My Pie Monday: Smoked Salmon, Ramen Noodles, Romesco, and More!

Pizza Rosa from Andris
Pizza Rosa from Andris

“Pizza Rosa inspired by Jim Lahey’s My Pizza. I loved this cheese less pizza. Tomato sauce, pinch of salt, red chili flakes, a garlic clove, and some shredded basil. Dough is a no knead, cooked on a Baking Steel.” —Andris

Smoked Salmon and Avocado Pie from Johanna
Smoked Salmon and Avocado Pie from Johanna

“One of my best pies yet! I topped a garlic dill crust with a pesto cream cheese sauce, smoked salmon and avocado. It’s lox bagel meets pizza, and the cooked avocado is phenomenal! See the recipe at my blog.” —Johanna

Bill’s Mushroom Pizza
Bill’s Mushroom Pizza

“Extreme winds sidelined the wood fire oven for pizza night this week (just when I was getting the hang of it) so it was back inside to the kitchen oven. Mushroom pizza: KASL + starter, 55% at 500 degrees, Bianco DiNapoli tomatoes, Bufala, mushrooms, and basil.” —Bill

Jimmyg’s Bar Pie
Jimmyg’s Bar Pie

"After viewing how successful Adam was with his bar pie last week, I had to try making one too. I made a few newbie errors but was overall pleased with the results. A very tasty pizza style indeed." —jimmyg

Michael’s Romesco Pizza
Michael’s Romesco Pizza

“This pie was inspired by Isa Chandra Moskowitz's Romesco sandwich; after making it in its proper form the light bulb went off that it would make a spectacular pizza. The dough is Lahey's No-Knead with a tablespoon of vital wheat gluten and an 18-hour initial rise, and is topped with the romesco sauce, roasted cauliflower, roasted red pepper, roasted zucchini, chopped garlic, and a drizzle of Olive Oil. Baked at 550 on a Baking Steel.” —Michael

Mushroom and Pepper Pie from Okaru
Mushroom and Pepper Pie from Okaru

“Cold fermented sourdough crust. No-cook San Marzano sauce. Burrata with 1/2 oz. of Parmesan and 1 oz. provolone added. Lion's mane mushrooms, fresh red bell and pickled banana peppers. Baked on steel.” —Okaru