Sausage, Pepper and Onion Pizza Pie

By á-7075

Ingredients

• For the Dough:
• 1 package Active Dry Yeast
• 1 1/2 cups warm Water
• 3 cups Flour
• 2 tablespoons Extra Virgin Olive Oil
• 1 tablespoon Honey
• Kosher Salt
• For the Filling:
• 2 tablespoons Olive Oil
• 1 pound Sweet Italian Sausage (removed from the casing)
• 1 small Yellow Onion (sliced thinly)
• 2 small Red Bell Peppers (sliced thinly)
• 2 Garlic cloves (minced)
• pinch Chili Flakes
• your favorite Tomato Sauce
• 8 ounces shredded Mozarella
• 8 ounces grated Parmesean
• 8 ounces Ricotta Cheese
• Salt and freshly ground Pepper
• 1 Egg Yolk whisked with 1 tablespoon Water and 1 teaspoon Olive Oil

Details

Servings 1
Adapted from abc.go.com

Preparation

Step 1

Combine the flour and salt, then add it to the bloomed yeast mixture. With the dough hook attachment, mix on low speed for 2 to 3 minutes. The dough should come together as one mass and start clinging to the hook.
Once the dough has been mixed, turn it out onto a lightly oiled mixing bowl, and let it proof until it has doubled in size. This should take a few hours, depending on how warm the air is.

After the dough has risen, portion the dough into 8 ounces. Place the portioned dough on a sheet tray with a piece of parchment paper that has been lightly oiled. Cover the sheet tray really well with plastic wrap and refrigerate overnight. The dough will be rested and ready to use the next day. Any unused dough can be kept in the freezer at this point. When you are ready to use it, place it in the refrigerator to thaw and proof.


For the Filling: Heat a large saute pan over medium heat. When the pan is hot, add the olive oil and the sausage. Brown the sausage, breaking it up as it cooks, then remove it from the pan and set it aside in a mixing bowl.
In the same pan, add the onions and peppers with a big pinch of salt and cook until the vegetables start to break down. Add the garlic and the chili flakes and cook for a minute longer. Add the pepper and onion mixture to the bowl with the sausage. Mix together and allow to cool. Once the filling has cooled, mix in the mozzarella and parmesan.

To make the pie, preheat your oven to 375 degrees. Lightly oil a 8-inch cast iron pan. Preheat the pan over medium heat while you roll out dough.

On a lightly floured surface, roll out dough into large rounds, larger than the pan. Fit the dough into the cast iron pan and carefully press into edges. Spoon some tomato sauce on to the dough, spreading it evenly, and top with the filling. Sprinkle the cheeses over the filling. Place the other piece of dough over the top and flute the edges to seal. Score the top and brush with egg wash and sprinkle with parmesan.

Bake pie for 40 to 45 minutes, until golden brown. Remove from the oven and let sit for a few minutes before serving and eating.

Helpful Tips:
1. Put oil on the cast iron pan to crisp the bottom of the pizza pie.
2. You can sprinkle the Parmesan cheese on the top of the piecrust.
3. If made ahead of time, the piecrust will keep the filling warm.

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