Slideshow: My Pie Monday: Beets, Cashew-Chipotle Sauce, Cabbage, and More!

Nick’s Beet, Arugula and Chevre Pie
Nick’s Beet, Arugula and Chevre Pie

”Here’s my favorite pie so far, designed it for the Boss’ get together last Friday. Ingredients—red wine braised beets, extra virgin olive oil, wild arugula, Laura Chanel chevre, lemon zest, toasted fennel and cumin seed, and edible flour petals (the orange on top). Used a sourdough crust from CheeseBoard in Berkeley, CA. Cooked in a PizzeriaPronto outdoor pizza oven, in 4 minutes and 43 seconds.” —Nick

Sweatpants’ Jersey Tavern Pie
Sweatpants’ Jersey Tavern Pie

”My attempt at the Jersey tavern pie, using the recipe found here. Dough was King Arthur unbleached bread flour + semolina, proofed in a warm oven (since my kitchen is cold) for about 5 hours. Sauce was Cento San Marzanos cooked with olive oil, fresh garlic, fresh basil, and kosher salt. Topped with grated Parm, Polly-O whole milk mozzarella, and home-grown dry oregano. Eaten with good rye and cheap beer. Also made a pepperoni/hot honey version (not pictured).” —sweatpants

Leek, Potato and Cabbage Pie from Okaru
Leek, Potato and Cabbage Pie from Okaru

”This pie has the basic ingredients of Pizzocheri, a northern Italian buckwheat pasta dish with leek, potato, cabbage, sage and alpine cheese (usually Bitto). I haven't tried making buckwheat pizza dough yet, though. Sourdough crust with a little whole wheat added. The crust was dusted with Parmesan, and then lightly covered with a layer of shredded Gruyere and Montagne du Jura cheeses. Next, there's a layer of leeks sautéed in butter, fried purple and gold potato discs and sautéed Chinese cabbage and garlic tossed with hot pepper flakes. Finally, another layer of the shredded cheeses. Baked in a sheet pan. Fried sage was added after baking.” —Okaru

Cashew-Chipotle and Pepper Pizza from dbargteil
Cashew-Chipotle and Pepper Pizza from dbargteil

”This pizza uses Kenji’s cashew-chipotle sauce in place of tomato sauce, and is topped with roasted Poblanos, Oaxacan cheese, and red and green bell peppers. I made it specifically to pair with a batch of homebrew made with cherrywood smoked malt. More details at my blog.” —dbargteil

Adam Kuban's 'Yet Another Bar Pie'
Adam Kuban's 'Yet Another Bar Pie'

"I have been OBSESSED with perfecting my bar pie recipe for much of this year, so here's yet another one. A couple weeks ago on MPM I mentioned the Colony Grill–esque pockmark effect I was going for and said I'd try some different cheese blends. This is cheddar and mozzarella in a 1:3 ratio. I think I'm on the right path for the cheese aspect. Now I'm going to play with some other variables of timing and temperature. I still have some crust issues I need to work out, but if all goes well, my goal is to find a suitable space somewhere in NYC to do a bar pizza pop-up night." —Adam Kuban