Categories: Pizza/flatbread
Ingredients
- 16 oz. package hot roll mix
- 1 lb. bulk hot Italian sausage
- 4 cups sliced fresh mushrooms
- 1 cup chopped onion
- 1 cup chopped red sweet pepper
- 2 garlic cloves, minced
- 8 oz. can pizza sauce
- 2 cups shredded smoked mozzarella
- 1 egg
- 1 tbsp. water
Directions
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Prepare hot roll mix as directed through the kneading step. Cover; let dough rest for 5-10 minutes.
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In a large skillet, cook sausage over medium heat until meat is brown. Drain, reserving 1 tbsp. drippings in skillet. Add mushrooms, onion, sweet pepper, and garlic to skillet. Cover over medium heat until vegetables are tender. Drain off liquid. Stir in pizza sauce. Set aside.
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Preheat oven to 350. Grease the bottom and side of a 9-inch springform pan. On a lightly floured surface, roll three-fourths of the dough into a 15-inch circle. Fit into bottom and press up side of springform pan. Sprinkle bottom of the dough with 1/2 cup of the cheese. Spoon meat mixture of top. Sprinkle remaining 1 1/2 cups cheese over meat. Press lightly into meat filling.
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On a lightly floured surface, roll the remaining dough into a 9-inch circle; place on top of meat-cheese mixture. Fold edge of bottom dough over top dough; pinch to seal. In a small bowl, beat together egg and the water. Brush top of pie with egg-water mixture; let dry for 5 minutes. Score the top of pie in a diamond pattern, being careful not to cut all the way through the dough.
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Bake for 45-50 minutes or until golden. Cool in pan on a wire rack for 20 minutes. Loosen pie from side of pan; remove side of pan.