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Extra Cheese Sausage & Pepperoni Pizza Potpie by Crystal_Ann

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  • Extra Cheese Sausage & Pepperoni Pizza Potpie by Crystal_Ann

    Posted by Crystal_Ann - September 24, 2004 04:53 PM

    Extra Cheese Sausage & Pepperoni Pizza Potpie

    2 tablespoons olive oil
    1/4-1/2 teaspoon crushed red pepper flakes
    2 lbs hot Italian sausage, cut in 1-inch pieces
    2 lbs sweet Italian sausage links, cut in 1-inch pieces
    6 cups jarred pizza sauce (or your favorite recipe)
    5 large eggs
    3 cups ricotta cheese
    3/4 cup freshly grated parmesan cheese
    1/3 cup chopped fresh basil leaves
    1 tablespoon dried oregano
    1/2 teaspoon black pepper
    6 cups shredded mozzarella cheese
    3/4 lb pepperoni, thinly sliced
    2 lbs prepared pizza crust

    Combine the oil and red pepper flakes in a small bowl; set aside.
    In a large, heavy skillet, cook both sausages in batches over medium heat, stirring often, until browned--about 10-15 minutes.
    Using a slotted spoon, transfer sausage to a large bowl; stir in the pizza sauce and set aside.

    In a large bowl, whisk 4 of the eggs until frothy; stir in the ricotta and Parmesan cheeses, basil, oregano, and pepper.
    Spoon 1/2 the sausage mixture into a shallow 6-quart casserole dish; spoon small dollops of the ricotta mixture over the sauce.
    Sprinkle with 1/2 the mozzarella; arrange the pepperoni over the cheese.
    Repeat with remaining sauce, ricotta mixture, and mozzarella.
    Cover dish with foil and refrigerate for 1-2 hours (the flavors will blend well).
    Preheat oven to 375*F.

    On a lightly floured surface, roll out 3/4 of the dough about 1/4" thick; trim to the shape of the baking dish, but leave the dough 1" larger.
    Place dough over the filling, turn edges under, and crimp.
    Whisk the remaining egg with 1 Tbsp. water; brush some over the dough.
    Roll out remaining dough and cut out shapes with a small cookie cutter; arrange shapes over crust and brush with remaining egg mixture.
    Brush the entire crust with the reserved olive oil-pepper flake mixture.
    Bake the pie, uncovered, for 35-45 minutes, or until the top is golden and the filling is heated through. Cool on a wire rack for 20 minutes before cutting and serving. 16 servings.
    "There's no place like home..."
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