| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
August 1991 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Italian sausage |
| 1 |
pk |
Refrigerated ready pie crusts; (15-ounce) |
| 1 |
ts |
All purpose flour |
| 1 |
pk |
Sliced mozzarella; (8-ounce) |
| 2 |
c |
Purchased spaghetti sauce |
| 1 |
c |
Shredded Monterey Jack cheese; (about 4 ounces) |
| 3 |
oz |
Thinly sliced pepperoni |
| 1/2 |
c |
Pimiento-stuffed olives; sliced |
INSTRUCTIONS
Preheat oven to 425F. Fry sausage in heavy medium skillet over medium heat
until cooked through, turning occasionally, Drain. Dice sausage.
Dust 1 side of 1 crust with 1 teaspoon flour. Gently transfer crust to
9-inch-diameter pie pan, floured side down. Press into pan. Arrange half of
mozzarella over bottom of crust. Spread 1/2 cup spaghetti sauce over
mozzarella. Sprinkle half of Jack cheese atop sauce. Drizzle 1/2 cup
spaghetti sauce over cheese. Top with half of pepperoni and half of
sausage. Repeat layering with remaining mozzarella, 1/2 cup spaghetti
sauce, remaining Jack cheese, pepperoni and sausage. Sprinkle with olives
and drizzle with remaining 1/2 cup spaghetti sauce. Top with remaining pie
crust. Pinch edges of crust together to seal. Crimp edges to make
decorative border. Bake until golden brown, about 40 minutes. Let pie stand
30 minutes before serving.
Serves 6.
Bon Appetit August 1991
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