Slideshow: My Pie Monday: Charred Leek, Sicilian Sausage, Wild Mushrooms, and More!

Charred Leek Pizza from Myperfectpizza
Charred Leek Pizza from Myperfectpizza

"Charred leeks, capers and brown butter—my take on a restaurant dish I liked the look of, our usual sourdough base, wood roasted leeks, browned butter, capers and peas. More photos Myperfectpizza

Scallion and Sicilian Sausage Pizza from JimmyG
Scallion and Sicilian Sausage Pizza from JimmyG

"This pizza was topped with my homemade Sicilian sausage, young pecorino, mozzarella, mushrooms, and scallions. The crust was a standard NY elite dough formula: 100% high protein flour, 60% hydration, 2.3% salt, 0.4% instant yeast. Refrigerated for four days and baked at 550F." —JimmyG

Dessert Pizza from KTC
Dessert Pizza from KTC

"I know what you are all thinking. What the heck is this? Is that a pizza? Is it not cooked? Well, surprise, it's dessert! I'm sure we can all have a big debate about dessert pizzas and whether or not this qualifies for My Pie Monday. But I thought this would be a fun addition to the usual pies. More KTC

Jared’s Sweet Onion, Pepperioni and Asiago Pie
Jared’s Sweet Onion, Pepperioni and Asiago Pie

"The dough for this pie is made from a 60/40 mix of 00 and AP flours. The onions are caramelized in a pan until they're nearly crispy. For cheese, I blended Asiago and mozzarella, using a bit more Asiago then mozzarella. Cooked on a pizza stone in my oven after preheating it for 60 minutes at 550." —Jared

PizzaPartito’s Sausage and Sage Pie
PizzaPartito’s Sausage and Sage Pie

"This pie was so simple, yet so good. Fresh mozzarella, sausage, a little garlic, and sage. Sourdough crust and wood fired. I used Swany White flour and a Camaldoli starter, 32 hour retarded ferment." —PizzaPartito

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

"Sourdough food processor crust cold fermented five days. Slow-cooked sauce with fresh thyme and basil. Topped with aged mozzarella, chicken of the woods, lion's mane mushrooms, and fresh Hungarian hot wax peppers. Baked on steel." —Okaru