Slideshow: My Pie Monday: Cauliflower, Pulled Pork, Hash Browns, and More!

Hot Soppressata Pie from dineomite
Hot Soppressata Pie from dineomite

”Hot soppressata, mozzarella, red sauce, and Mike's Hot Honey. 900 degrees, 75 seconds.” — dineomite

Cauliflower and Green Olive Pizza from daxphillips
Cauliflower and Green Olive Pizza from daxphillips

”This is a cauliflower and green olive pizza with a bechamel sauce, garlic, and red chili flakes. For the recipe go here.” — daxphillips

crkoller’s Margherita
crkoller’s Margherita

”First pie from the new WFO. 18-hour room temperature ferment, 0.2% IDY, 2.8% salt, 60% hydration, and Caputo pizzeria flour. Buffalo mozzarella, basil, Nina's San Marzano tomatoes (1.5% salt added) and Sicilian olive oil. The crust was super light and crunchy, great balance of flavors—can’t wait to continue to climb the learning curve.” — crkoller

Eric’s Diner-Style New Years Day Pizza
Eric’s Diner-Style New Years Day Pizza

”The first pizza of the new year with Hash Browns, Gruyere, heavy cream, onions, and an egg.” — Eric

Derrick’s Filippino Breakfast Pizza
Derrick’s Filippino Breakfast Pizza

“In preparation for the restaurant opening next year and with the recent cold weather preventing me from using the wood fired oven, I went with a NY-style dough to test some combinations. Dough was 63% hydration with 2% oil baked at 450 degrees until golden on baking steel, about 8 minutes. Toppings were tomato sauce, diced tomatoes and onions soaked in vinegar, Longaniza, and two eggs added halfway through. Still working on bringing the vinegar flavor out more, and need a catchy name for this baby…” — Derrick

The Filthy Animal Pizza from Foxes Love Lemons
The Filthy Animal Pizza from Foxes Love Lemons

"'Home Alone'-inspired Filthy Animal Pizza. A pork-lovers pizza, topped with sausage, bacon, pulled pork, pepper jack cheese, and caramelized onions. Full recipe here." — foxeslovelemons

Michael C.’s Margherita
Michael C.’s Margherita

”Margherita mid-bake. Caputo Rosa, 67% h2o, .25 idy, 2.5 salt, DOP uncooked, Locatelli, oregano, basil, NYC whole foods mutz. 5hr bulk rise, 7 days in the fridge. 1 of 6 pies, 280g skins.” — Michael

Frankie’s Pizza from msecondo
Frankie’s Pizza from msecondo

”I started with Trader Joe’s dough, homemade sausage and tomato sauce, mushrooms, green bell peppers, anchovies, green olives, red pepper, and oregano. Topped with sliced soppressata, three TJ cheeses: Asiago with rosemary and olive oil, Parmesan gouda and smoked mozzarella. Baked on a stone 12 minutes at 500. I was trying to re-create a pizzeria pizza that my father brought the family to as a child (the 60’s) from Frankie’s in Enfield, Connecticut. I think Frankie’s still exists, but the original burned to the ground under suspicious circumstances in the 70’s ‘a couple of times’!!! (lol)” — msecondo

Chicago-Style Thin Crust from michaelosborne39
Chicago-Style Thin Crust from michaelosborne39

”Chicago-style thin crust with sausage and pepperoni, plus plenty of whole milk mozzarella. Cooked for just under 5 minutes on my steel.” — michaelosborne39

Mushroom and Roasted Red Peppers Pie from Okaru
Mushroom and Roasted Red Peppers Pie from Okaru

”Cold fermented sourdough crust. Slow cooked spicy San Marzano sauce, with Calabrian hot peppers. Aged mozzarella and provolone cheeses. Thick sliced white button mushrooms and roasted red peppers. Baked on steel.” — Okaru

Quattro Formaggi Pizza from Old Gray Mare
Quattro Formaggi Pizza from Old Gray Mare

”Reinhart neo-Neapolitan dough, refrigerated 2 days. Mozzarella, Gorgonzola, Neufchatel, and Parm-Regg. Baked on pizza stone in gas convection oven. Slight over-baking gave it a "rustic" look…unintended.” — Old Gray Mare

Telemachus’ Christmas Pizza
Telemachus’ Christmas Pizza

”A new tradition for Christmas Eve: Pizza instead of Chinese food. Toppings: fresh mozzarella, ricotta, spicy sausage, cherry peppers, and pineapple. The dough is Jim Lahey's recipe, left out for 48 hours. Cooked on a pizza stone at 550 and finished under the broiler for extra color.” — telemachus

Will’s Ginger, Mushroom, and Yellow Sweet Potato Pie
Will’s Ginger, Mushroom, and Yellow Sweet Potato Pie

Jim Lahey/seriouseats no-knead method with bread flour for the dough. Skillet/broiler method using a cast-iron pizza pan. Built the pizza with the pan preheated on the stove, and then popped her under the broiler for 3 minutes. The top half has a bed of spinach with mushrooms, while the bottom has pan-seared yellow sweet potatoes. The whole thing is sitting on condensed mushroom soup and topped with lots of fresh ginger, smoked mozzarella, and Murcia al vino. Happy Holidays!” — Will

Okaru’s Mushroom and Pepper Pie
Okaru’s Mushroom and Pepper Pie

”Sourdough bread flour (with a little whole wheat) crust. Slow cooked San Marzano sauce with hot Calabrian peppers. Fresh full-fat mozzarella and provolone cheese. Sautéed Lion's Mane mushrooms and pickled banana peppers. Baked on steel.” — Okaru