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Categories:Viewed: 62 - Published at: 7 years ago
Ingredients
- 12 ounces mild Italian sausage, casings removed
- 1 cup chopped yellow onion (from 1 onion)
- 1 cup chopped red bell pepper (from 1 bell pepper)
- 1 tablespoon minced garlic
- 2 cups marinara or pizza sauce (from 1 [24-oz.] jar)
- 1 (5-oz.) pkg. mini pepperoni
- 1/2 cup sliced black olives
- 1 (14.5-oz.) pkg. refrigerated piecrusts
- 8 ounces whole-milk mozzarella, shredded (about 2 cups), divided
- 8 (0.75-oz.) provolone cheese slices, divided
- 1 large egg, beaten
Method
- Add onion and bell pepper to skillet over medium-high. Cook, stirring often, until tender and blistered, about 6minutes. Add garlic, and cook until fragrant, about 1 minute. Stir in marinara sauce, pepperoni, olives, and cooked sausage. Remove from heat, and let cool slightly, about 15 minutes.
- Press 1 piecrust in a 9-inch pie plate, allowing excess to hang over the sides. Spoon 2 cups of the sausage mixture into piecrust. Top with 1 cup of the mozzarella, and 4 slices of the provolone. Repeat with remaining sausage mixture, mozzarella, and provolone.
