Slideshow: My Pie Monday: Corn Crema, Homemade Sausage, Suluguni, and More!

Mushroom and Cambozola Pie from daxphillips
Mushroom and Cambozola Pie from daxphillips

"This is my Mushroom and Cambozola Pizza. It is loaded with mushrooms and a great and mild blue cheese. Recipe at my blog." —daxphillips

jimmyg’s Sausage, Mushroom, and Jalapeno Pie
jimmyg’s Sausage, Mushroom, and Jalapeno Pie

"This pie is topped with young pecorino, mushrooms, sausage, fermented chili sauce, and jalapenos. The dough hydration was 65%, baked at 550F." —jimmyg

Edgar’s Three Cheese Pizza
Edgar’s Three Cheese Pizza

"Three cheese pizza: mozzarella, Asiago and Parmesan made with sourdough starter, 350 grams, baked on Le Creuset Flame pizza stone for 10 minutes at 550 degrees.” —Edgar

Okaru’s Corn Crema, Squash, and Hot Pepper Pie
Okaru’s Corn Crema, Squash, and Hot Pepper Pie

"Sourdough crust, corn crema (shallot and fresh corn kernels sautéed in EVOO and butter, white wine added and reduced, heavy cream added and reduced, cooled and puréed), topped with fresh mozzarella, fresh corn kernels, roasted sliced squash and raw hot peppers. Baked on steel." —Okaru

Autumn Pizza from Bill
Autumn Pizza from Bill

"Inspired by recent posts at girllovespizza.com, I decided to make an autumn pizza: leftover pulled pork, caramelized onions, and apple slices all marinated in Anchor Brewing's Big Leaf Maple Ale along with some California cheddar. Cheers!" —Bill

Samadmans1’s Pepperoni Pizza
Samadmans1’s Pepperoni Pizza

"Pepperoni pizza with fresh basil, buffalo mozzarella, homemade sauce, Trader Joe’s dough, and I grilled it on the gas grill! I cooked it indirectly to get the top half done, then finished it on the burners direct to crisp it." —Samadmans1

Al Taglio Pie from crkoller
Al Taglio Pie from crkoller

"With help from my new pizza buddy, John Della Vecchia, I tried out the Roman style of Pizza "al taglio". Used a natural starter instead of commercial yeast to amp up the flavor and this KA Flour pizza really delivered. I know most people are not huge fans of the whey running out of fresh mozzarella, but I happen to love it! Check out JDV's recipe here." —crkoller

Egg and Suluguni Pizza from Andrew
Egg and Suluguni Pizza from Andrew

"80% AP. 20% semolina, olive oil, salt, and some sugar. 65% Hydration. Quick mix, autolyse, then kneaded it in the Kitchenaid. 4 hour room temp bulk rise, then 3 hours balled. Olive oil and garlic for sauce, Shredded suluguni (a Georgian mozzarella-like cheese). Topped with thinly sliced onions and 3 eggs that came out with custard-like yolks. Baked for 2.5 minutes at "medium heat" in my month-old Blackstone patio oven. Bottom stone was 675F and the Top was 800F. I've also done a bunch of 90-second Neapolitan's when it was running 775F bottom and 950F top. The oven is the real deal." —Andrew