Gallery: My Pie Monday: Ground Beef, Eggplant, Fennel, and More!

Smoked Ham and Mushroom Pizza from Richard H.
Smoked Ham and Mushroom Pizza from Richard H.

“Hogletboglet's smoked ham, mushroom, and red onion Roman-style thin crust. 65% hydration, 24-hour cold fermentation, then brought out for 3-4 hours at room temp. Cooked on 2-inch granite block in fan oven preheated for two hours up to 275 Celsius, cook time around 7 minutes.” —Richard H.

Okaru’s Three Cheese Eggplant and Banana Pepper Pie
Okaru’s Three Cheese Eggplant and Banana Pepper Pie

“Slow fermented sourdough crust. Marcella Hazan's butter and tomato sauce. 50% aged mozzarella, 25% Manchego and 25% provolone cheeses. Thinly sliced roasted eggplant and hot, pickled banana peppers. Baked on steel.” — Okaru

Kranzmonkey’s Cauliflower Crust Pizza
Kranzmonkey’s Cauliflower Crust Pizza

“This is a cauliflower crust pizza, made using the recipe found here. Topped it with pizza sauce mixed with basil, along with fresh mozzarella and hand-cut pepperoni.” — kranzmonkey

Foxes Love Lemons’ Cheeseburger Pizza
Foxes Love Lemons’ Cheeseburger Pizza

“Ground beef, special sauce, lettuce, cheese, pickles, onions...on a sesame seed crust. Full recipe here.” —Foxes Love Lemons

BBQ Chicken Pizza from Deb
BBQ Chicken Pizza from Deb

“BBQ chicken pizza with caramelized onions, brick cheese, chicken, and BBQ sauce. Baked on my new favorite kitchen tool, baking steel!” —Deb

Joe’s Pepperoni Pizza
Joe’s Pepperoni Pizza

“This is the first pizza I made with my new Baking Steel! I used Trader Joe's Plain Pizza Dough and TJ's Pizza Sauce with hand-grated mozzarella and Hormel pepperoni. I baked it at 500 degrees (or so my oven said) for about 10 minutes. It tasted as good as it looks! No more broken pizza stones for me!” —Joe

Spicy Marinara Pie from crkoller
Spicy Marinara Pie from crkoller

“San Marzano tomato, Sicilian oregano, olive oil, garlic, basil, and Calabrian chili oil. 24-hour IDY dough. 60 second total bake.” — crkoller

Adam Kuban's Umpteenth Bar Pie
Adam Kuban's Umpteenth Bar Pie

“This is my umpteenth bar pie iteration. I've lost track. The thing that differentiates this one from others is that I tried doing a Midwest/Chicago-style cracker crust rather than a more traditional crust. I also let it proof in the pan in plenty of olive oil, so it took on some pan-pizza characteristics. I was originally disappointed, because I smushed the sides as I was trying to get it out of the pan and finish cooking it on my Baking Steel, but once I tasted it, I had a glimmer of hope. I think I may be headed into the home stretch as far as making my mirage bar pie real.” — Adam Kuban

Half and Half Pizza from Jerry Aldo
Half and Half Pizza from Jerry Aldo

“This was a pie I made on Sunday afternoon, the last of 5 pies that day. My sister wanted to bring a non-meat pie home for her boyfriend, so it was sort of a "kitchen sink" from remaining toppings. Oven is a wood-fired brick oven, dough is "Anna" double zero, about a 2 day cold rise, 285g size. Cheese is a blend of fresh mozzarella and "giovane provolone". Top half of pie is tomato sauce, roasted fennel and Kalamata olives. Bottom half is leeks in heavy cream/white wine sauce.” —jerryaldo

Chicago-Style Deep Dish from Joseph
Chicago-Style Deep Dish from Joseph

“Provolone on the bottom, layered with Sicilian sausage, homemade fresh mozzarella, garden fresh marinara, and topped with a 6 Italian cheese blend.” —Joseph

Marty’s Detroit Tomato Pie
Marty’s Detroit Tomato Pie

“I love Trenton tomato pie, but I’m pie-curious about Detroit style where the cheese edges over and crisps on the pan edge—so I made a hybrid. “Detroit Tomato Pie”, made with focaccia bread, avocado oil, aged Provolone and Derbyshire cheeses, fresh orange cherry tomatoes, Italian sweet sausage, and fresh jalapeno. Baked in a pan 24 minutes at 450. Confession—the focaccia bread came from a mix purchased at Aldi for $2.49! Check out my blog.” —Marty

Richard A.’s White Thyme Pie
Richard A.’s White Thyme Pie

“Here's my first submission to My Pie Monday. Hopefully not my last! I have Serious Eats to thank for the Baking Steel! I'm putting it to good use. New York-style white pizza on Kenji's Basic New York-style dough. Cream sauce with onions, garlic, thyme, salt and pepper. Mozzarella and seasoned ricotta. Baked under broiler on Baking Steel. Finished with grated Parmigiano-Reggiano.” —Richard A.

Scagnetti's Pizza Bianco
Scagnetti's Pizza Bianco

“Thin crust pie made with KABF, Vital Wheat Gluten, 63% hydration, 72 hour cold ferment and a 3 hour rise at room temperature. The pie is dressed with garlic olive oil, crushed red pepper flakes, Polly-O full-fat mozzarella, Fontina, Parmigiano-Reggiano, seasoned ricotta and finished with minced fresh basil just before serving. Cooked for 9 minutes at 550 degrees in a conventional oven.” — Scagnetti

3-Cheese Sardine Pie from wilwn
3-Cheese Sardine Pie from wilwn

“4-day cold ferment, bread flour, tomato sauce, mozzarella, Celtic cheddar, Gorgonzola, sardines, skillet-broiler.” — wilwn