Arrabbiata Sauce ·
Marinara Sauce ·
Meat and Poultry ·
Pizza Crust Mix ·
Soups and Breads ·
Tuscan Herb olive oil ·
Pizza Pot Pie
Pizza Pot Pie
Soups and Breads
Ingredients
- 2 tablespoons Fustini's Tuscan Herb olive oil, plus more for the crust
- 2 cups broccoli florets, roughly chopped
- 2 bell peppers, diced
- 8 oz. sliced mushrooms
- 1 lb. Italian sausage (sweet or spicy), casings removed
- 1/4 cup all-purpose flour, plus more for rolling dough
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Kosher salt & freshly ground black pepper
- 2 cups marinara sauce
- 1/2 lb. refrigerated pizza dough (or Fustini's Quick Rise Dough)
- 2 cups shredded mozzarella
- 1/4 cup sliced pepperoni
- freshly grated Parmesan, for garnish
- freshly chopped parsley, for garnish
Directions
- Preheat oven to 400°,. In a 10- or 12-inch oven-safe skillet over medium heat, heat olive oil. Add broccoli and bell peppers and cook, stirring often, until slightly soft, 5 minutes. Add mushrooms and cook, stirring, until soft, 4 minutes more.
- Add sausage and cook, breaking it up with a wooden spoon, until seared and no longer pink, about 4 minutes. Add flour and stir until vegetables and sausage are well coated, then add garlic and oregano and season with salt and pepper. Stir in sauce and remove from heat. Let cool for 10 minutes.
- On a lightly floured surface, roll out pizza dough into a large circle a couple of inches bigger than your skillet. Top sausage mixture with mozzarella, then place dough round over skillet and carefully crimp edges. Brush with more olive oil and top with pepperoni.
- Bake until crust is golden, about 40 minutes. Let cool for 10 minutes, then sprinkle with Parmesan and parsley before serving.
- Bake until crust is golden, about 40 minutes. Let cool for 10 minutes, then sprinkle with Parmesan and parsley before serving.
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