Extra Cheese-Sausage-And-Pepperoni Pizza Pot Pie

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READY IN: 3hrs 35mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 tablespoons.
  • 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.
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