Recipe: Sausage And Pepperoni Pizza "Pie"
Categories: August 1991
Yield: 1 servings
1 lb Italian sausage 1 pk Refrigerated ready pie -- crusts; (15-ounce) 1 ts All purpose flour 1 pk Sliced mozzarella; (8-ounce) 2 c Purchased spaghetti sauce 1 c Shredded Monterey Jack -- cheese; (about 4 ounces) 3 oz Thinly sliced pepperoni 1/2 c Pimiento-stuffed olives; -- sliced
Preheat oven to 425F. Fry sausage in heavy medium skillet over medium heat until cooked through, turning occasionally, Drain. Dice sausage.
Dust 1 side of 1 crust with 1 teaspoon flour. Gently transfer crust to 9-inch-diameter pie pan, floured side down. Press into pan. Arrange half of mozzarella over bottom of crust. Spread 1/2 cup spaghetti sauce over mozzarella. Sprinkle half of Jack cheese atop sauce. Drizzle 1/2 cup spaghetti sauce over cheese. Top with half of pepperoni and half of sausage. Repeat layering with remaining mozzarella, 1/2 cup spaghetti sauce, remaining Jack cheese, pepperoni and sausage. Sprinkle with olives and drizzle with remaining 1/2 cup spaghetti sauce. Top with remaining pie crust. Pinch edges of crust together to seal. Crimp edges to make decorative border. Bake until golden brown, about 40 minutes. Let pie stand 30 minutes before serving.
Bon Appetit August 1991
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