Pizza Pot Pie

Cooking Instructions

1. Preheat oven to 350F.

2. In a heavy skillet saute sausages until brown. Drain well and transfer to a bowl. Stir Spicy Tomato Sauce into the sausages and reserve.

3. Mix ricotta, Parmesan, 1/2 cup of the parsley, 2 tablespoons of the oregano, 1 egg, and freshly ground black pepper to taste.

4. In a rectangular ovenproof dish, about 9 x 13 inches, spread half of the sausage mixture. Dot this with half of the ricotta mixture and sprinkle 2 cups of the mozzarella evenly over the entire surface. Sprinkle with half of the remaining parsley and half of the remaining oregano. Repeat.

5. Roll out three quarters of the dough to a thickness of about 1/3 inch, being certain the dough is about 1 inch larger than the pan all the way around. Transfer dough to top of pizza and tuck in excess all around. Beat remaining egg with 1 tbsp water and brush some of it on top of crust.

6. Roll out remaining dough and use it to form decorative shapes, cut with cookie cutters if you like. Arrange shapes on top of crust, brush again with beaten egg, and bake for 35 to 45 minutes, or until the top is golden brown and the edges are bubbling.

7. Let pizza stand for 30 minutes before cutting.

Wine Pairing(s)

Poggio al Pino Chianti

39 Degrees Sauvignon Blanc

Il Poggio Sangiovese

Cedro do Noval Vinho Duriense

Remirez de Ganuza Old Vines

Pierre Gimonnet & Fils Brut Vieilles Vignes de Chardonnay

Pyrador Pinot Noir

Hat Dog Cabernet Sauvignon

Veuve Clicquot Ponsardin Vintage Brut

Mazzei 'Bronzone' Morellino di Scansano