Extra Cheese-Sausage-And-Pepperoni Pizza Pot Pie

;) Fun, fatty, and gooey--very well worth the OCCASIONAL(!) indulgence, but this should come tagged with a warning from the Surgeon General! (Husband's special favorite--when he makes this I get the pleasure of watching a grown man resort to giddy childhood!...Are they ALL like that?!)

• Ready In: 3 hrs 35 mins
• Serves: 16

Ingredients

• 2  tablespoons olive oil
• 1⁄4-1⁄2 teaspoon crushed red pepper flakes
• 2  lbs hot Italian sausage, cut in 1 inche 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 leaf
• 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

Directions

1. Combine the oil and red pepper flakes in a small bowl; set aside.
2. In a large, heavy skillet, cook both sausages in batches over medium heat, stirring often, until browned--about 10-15 minutes.
3. Using a slotted spoon, transfer sausage to a large bowl; stir in the pizza sauce and set aside.
4. In a large bowl, whisk 4 of the eggs until frothy; stir in the ricotta and Parmesan cheeses, basil, oregano, and pepper.
5. Spoon 1/2 the sausage mixture into a shallow 6-quart casserole dish; spoon small dollops of the ricotta mixture over the sauce.
6. Sprinkle with 1/2 the mozzarella; arrange the pepperoni over the cheese.
7. Repeat with remaining sauce, ricotta mixture, and mozzarella.
8. Cover dish with foil and refrigerate for 1-2 hours (the flavors will blend well).
9. Preheat oven to 375*F.
10. 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.
11. Place dough over the filling, turn edges under, and crimp.
12. Whisk the remaining egg with 1 tablespoons.
13. water; brush some over the dough.
14. Roll out remaining dough and cut out shapes with a small cookie cutter; arrange shapes over crust and brush with remaining egg mixture.
15. Brush the entire crust with the reserved olive oil-pepper flake mixture.
16. Bake the pie, uncovered, for 35-45 minutes, or until the top is golden and the filling is heated through.
17. Cool on a wire rack for 20 minutes before cutting and serving.