Slideshow: My Pie Monday: Lamb Ragu, Char Siu, Wagyu Beef Bacon, and More!

Spicy Chorizo Puff Pastry Pizza from Butterfryme
Spicy Chorizo Puff Pastry Pizza from Butterfryme

“A different type of pizza pie, extra virgin olive oil, fresh tomatoes, fresh mozzarella, fresh basil, and spicy chorizo all on a flaky buttery puff pastry crust. The crust is pre-baked with an egg wash to create a crisp crust that does not soften when toppings are piled on. I call it the Brunch Pizza. See the recipe here." —butterfryme

Red Onion and Garlic Pie from BGEPizza
Red Onion and Garlic Pie from BGEPizza

“This was a no meat, no cheese, and no sauce pie that was surprisingly good. 00 flour, 65% hydration. Topped with thinly sliced garlic, red onion, rosemary, and olive oil. 725°, 3 minutes. Dough is a work in progress, but the toppings were quite tasty!” —BGEPizza

Bill V.’s Snow Day Breakfast Pizza
Bill V.’s Snow Day Breakfast Pizza

“Leftover dough from Sunday night attempt at Hacker Free Neapolitan, uncooked blended tomato sauce, chopped bacon, and aged mozzarella. Cooked for 6 minutes at 550 degrees on a pizza stone. Last night’s Neapolitan Pizza turned out well, but something about an egg on a pizza for breakfast on a free day off certainly steps it up a notch.” —Bill V.

Bundan5’s Margherita
Bundan5’s Margherita

“Margherita pizza—basil, fresh mozzarella, shredded Parmesan, extra virgin olive oil, canned Cento San Marzano tomatoes, crushed and seasoned. AP/high gluten flour, 60% hydration. Baked in a home oven with stone (500 degrees).” —Bundan5

Crkoller’s Pesto, Artichoke, and Cremini Pie
Crkoller’s Pesto, Artichoke, and Cremini Pie

“Pesto, cremini, artichoke, mozzarella, and olive oil. 70 seconds in the WFO. Great flavors and nice crisp crust.” —Crkoller

Brussels Sprouts and Garlic Pie from Wilwn
Brussels Sprouts and Garlic Pie from Wilwn

“No-knead, 14 hour room temp + 3 night cold ferment using sourdough, 20% whole wheat white + 80% bread flour, tomato sauce, mozzarella, fresh garlic, Brussels sprouts, and truffle salt, skillet-broiler.” — Wilwn

HogletBoglet's Lasagna Pizza
HogletBoglet's Lasagna Pizza

“After making lasagna I used the leftovers and made a deconstructed lasagna pizza. Béchamel sauce, slow-cooked leg of lamb in a rich ragu, topped off with Parmesan cheese, and fresh lemon thyme.” —HogletBoglet

Eggs Shakshouka Pizza from Irene D.
Eggs Shakshouka Pizza from Irene D.

“This my pizza version of eggs shakshouka, using no-knead dough with 24-hour room temperature rise. Topped with shakshouka sauce, eggs, mozzarella, feta, bacon, and parsley. Baked at 550 in a conventional oven for 15 minutes. It was absolutely delicious!” —Irene D.

Jerryaldo’s Cheesy Salami and Kalamata Pie
Jerryaldo’s Cheesy Salami and Kalamata Pie

“Weather in New Jersey has been brutal, the WFO buried in snow, so used the electric stove. 60/40 mix of King Arthur/Caputo. 1-day fridge rise. Had my 5 and 8-year-olds in mind for this one, went for cheesy; part-skim mozzarella, Provolone Giovane, and Asiago. Salami and Kalamata olives. A pie from my youth, mid-1970's… : )” —jerryaldo

Okaru’s Spanakopizza
Okaru’s Spanakopizza

“Cold fermented sourdough crust with 5% whole-wheat flour. Spanakopita mix (spinach, feta, kasseri, Greek yogurt, mint, dill, scallions, beaten egg), sliced Kalamata olives, sliced tomatoes to maintain moisture, then a dusting of Locatelli. Baked on steel.” —Okaru

Tanner’s Char Siu Pizza
Tanner’s Char Siu Pizza

“A thin layer of reduced char siu glaze for the sauce, shredded mozzarella, leftover homemade char siu cut into chunks, red onions, and red peppers. A little cilantro after it came out of the oven. Dough is Peter Reinhart's Neo-Neapolitan. Baked on steel at 500 degrees. I think this turned out great. The char siu was fatty enough to handle being cooked twice without drying out and it was a nice twist on BBQ pizza.” —Tanner

Classic Margherita from Daniel C.
Classic Margherita from Daniel C.

“I came back from Italy a few years ago wondering, how can I duplicate the pizza there? I learned one had to use Tipo OO Flour, San Marzano Tomatoes (grown in volcanic ash near Mt. Vesuvius) and Mozzarella di Bufala. All most important, but the one underlying secret to success was oven temperature. After two years of research and design, I finally built an outdoor pizza oven, which can reach 1000 degrees! I was on my way! The measure of whether it holds up to the standard of Italy is the Margherita Pizza, which I have made for you. Simple yes, but ingredients of the highest quality that shine through after 90 seconds in the forno!” —Daniel C.