Pizza "PIE"

So I had this idea to make a Pizza PIE and I ran with it! The results were super delicious, and it was a really fun surprise to bring to the dinner table.

*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards and additional recipe information, but getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

My idea was to recreate all the flavors we love on a traditional one crust pizza but add a fun twist of making it a real pizza "pie" with two store-bought pie crusts and all the toppings piled high inside.

Our family's favorite pizza is topped with Italian sausage, green pepper, and onion. Of course, you can adapt this recipe with any of your family's favorite pizza toppings.

Mushrooms and pepperoni would be especially delicious, but this is the part where you get to be the creative genius of your very own pizza pie. I'm just here to inspire you. 🙂

PIZZA "PIE"             {PRINT THIS RECIPE}
Serves: 8      Prep time: 20 minutes       Bake time: 1 hour

2 store-bought frozen 9" deep dish pie crusts that have been thawed
1 pound Italian sausage
1 ¼ teaspoons dried basil, divided
1 ¼ teaspoons dried oregano, divided
1 medium green bell pepper, diced
1 medium red onion, diced
2 cloves garlic, minced
1 (15 ounces) can tomato sauce
¾ teaspoon salt
¼ teaspoon pepper
2 cups shredded mozzarella cheese, divided
1 cup ricotta cheese
½ cup Parmesan cheese, divided
1 egg, beaten
1 tablespoon water

-Preheat the oven to 375 degrees.

-In a large skillet over medium heat cook and crumble the sausage until nearly browned. Add in 1 teaspoon of the dried basil, 1 teaspoon of oregano, green pepper, onion, and garlic. Cook the sausage and veggies for an additional few minutes until the veggies soften just a bit. (Approximately 2-3 minutes)

-Reduce the heat to low and stir in the tomato sauce, salt, and pepper. Simmer for 5 minutes.

-Evenly add 1 cup of the mozzarella cheese over the bottom of one of the thawed pie crusts. Spoon the sausage and sauce mixture over the mozzarella cheese.

-Dot the ricotta cheese over the sausage and sauce mixture and top with the remaining 1 cup of mozzarella cheese and ¼ cup of the Parmesan cheese.

-Sprinkle the top of the cheeses with ¼ teaspoon each of the basil and oregano.

-Brush the edges of both pie crusts with water and then turn the second crust upside down on top of the filled crust. Firmly press the edges together and carefully remove the aluminum pie pan from the top of the pie leaving the crust intact. Note* you may need to use a little finesse to get it out without ripping it so take your time.

-Brush the top of the pie with the egg which has been whisked together with 1 tablespoon of water. Sprinkle the remaining ¼ cup Parmesan cheese over the top of the crust.

-Cut some steam vents on the top of the pie and place the pie on a baking sheet. Bake in the preheated oven for 1 hour or until the crust is browned, and the sauce is just starting to ooze out of the steam vents.

-Allow the pie to cool for at least 30 minutes, uncovered, and then slice and serve!