Imagine a dish where the crispy, flaky layers of a pie meet the cheesy, meaty goodness of a classic pizza. This Sausage and Pepperoni Pizza Pie does just that, marrying the hearty fill of traditional pizza toppings with the elegant presentation of a pie. It’s an indulgent twist on two family favorites, perfect for shaking up your dinner routine or impressing guests at a casual gathering.
The use of a pie crust as the base allows for a deeper filling, giving each slice a robust layer of sausage, pepperoni, vegetables, and melting cheese. This recipe is fantastic for anyone looking for a satisfying meal that combines the familiar flavors of pizza with a fun and festive pie format. It’s also a great way to involve kids in the kitchen, letting them help with assembling the layers of this delicious dish.
Why You’ll Love This Recipe:
- Comforting and Hearty: It’s packed with flavorful meats and vegetables, all encased in a golden, flaky crust.
- Perfect for Sharing: This pie is a showstopper at gatherings, making it a great choice for social dinners or parties.
- Customizable: Easily adaptable with different meats, veggies, or even a vegetarian version, making it versatile for any taste.
Ingredients:
- 1 package refrigerated pie crusts or homemade pie dough
- 2 tbsp olive oil (divided for brushing and sautéing)
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 pound ground sausage or Italian sausage, casing removed
- 1 cup pizza sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup pepperoni slices
- 1/2 cup bell peppers, diced
- 1/2 cup mushrooms, sliced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Extra mozzarella cheese for topping
- Additional pepperoni slices for topping
Instructions:
Preheat your oven to 375°F (190°C).
Roll out the pie crust and fit it into a deep pie dish. Brush with olive oil. Pre-bake for 8 minutes, then set aside to cool slightly.
In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until translucent. Add the sausage, cooking until browned and crumbly. Drain excess fat.
Stir in pizza sauce, mozzarella cheese, pepperoni, bell peppers, mushrooms, Italian seasoning, salt, and pepper. Cook until combined and cheese begins to melt.
Spoon the filling into the pre-baked crust. Top with extra cheese and pepperoni. Optionally, add a top crust, sealing edges and cutting slits for steam.
Bake for 25-30 minutes or until crust is golden and filling is bubbly.
Allow to cool for a few minutes before slicing and serving warm.
Storage Options:
- Refrigerator: Keep leftovers in an airtight container for up to 3 days. Reheat in the oven to preserve the crust’s texture.
- Freezer: Freeze the whole pie or individual slices in airtight containers for up to 1 month. Reheat after thawing in the refrigerator.
Tips:
- Crust Choice: For a lighter option, consider using a puff pastry sheet as an alternative to traditional pie crust.
- Spice it Up: Add a sprinkle of chili flakes or a dash of hot sauce to the filling for a spicy kick.
- Make it Vegetarian: Substitute the meats with a mix of additional vegetables such as olives, artichokes, and zucchini for a vegetarian version without compromising the hearty nature of the dish.
