Categories: Pizza/Flatbread
Ingredients
- 1 tbsp. canola oil
- 3/4 lb. ground Italian sausage
- 6 oz. package sliced pepperoni
- 24 oz. jar marinara sauce
- 1 cup frozen tricolor pepper and onion blend, thawed and drained
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- 1 1/4 cups shredded Italian cheese blend, divided
- 1/2 (14.1 oz.) package refrigerated piecrusts
- 1 large egg, lightly beaten
- Garnish: dried Italian seasoning
Directions
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Preheat oven to 425. Spray a 9-inch deep-dish pie plate with cooking spray; place on a parchment paper-lined rimmed baking sheet.
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In a medium Dutch oven, heat oil over medium-high heat. Add sausage; cook until lightly browned and crumbly, 4 to 6 minutes. Reserve 8 pepperoni slices; cut remaining slices into quarters, and add to pot. Stir in marinara, pepper and onion blend, garlic powder, and Italian seasoning; cook until bubbly and heated through, 4-6 minutes. Remove from heat; stir in 1 cup cheese blend, and spoon into prepared plate.
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On a lightly floured surface, roll dough into a 12-inch circle. Place dough over filling, pressing lightly against inner edge of pie plate. Fold edges over, and crimp as desired. Brush dough with egg. Cut 4 slits in top of dough to release steam.
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Bake for 20 minutes, covering with foil after 10-15 minutes of baking to prevent excess browning, if necessary. Top with remaining 1/4 cup cheese and reserved pepperoni slices. Bake until cheese is melted and crust is golden brown, 5-10 minutes more. Let stand for 15 minutes before serving. Garnish with Italian seasoning.