[Moderator question please: How many does this serve, Sheila? Sounds great!]

I did an experiment last night and it turned out great. I thought I would
share it with you all.

Deep Dish Pizza Pie

Pastry for a two crust pie
1 tsp olive Oil
1 Onion Chopped
2 Garlic Cloves, Minced
12 oz Bulk Pork Sausage
1 can Olives, halved
1/3 cup Parmesan Cheese
15 oz Can Diced Italian Tomatoes
6 oz Can Tomato Paste
1 cup Shredded Mozarella Cheese

Roll out 1/2 of the pastry dough into a round. Fit it into a 10" spring form
pan or similiar pan. It probably will only come 1/2 way up the sides and this
is fine. Prick it generously with a fork and blind bake it for about 12 minutes
at 400 degrees. Just until it starts picking up some color. In the meantime,
saute the onion and garlic in a little olive oil. When soft and lightly
colored, remove to a small bowl. Add sausage to the hot skillet and fry,
breaking it up with a spoon until cooked through and browned. Remove with a
slotted spoon. Drain off all grease. Add sausage, onions and garlic back the
pan. Add in tomatoes, paste, olives, and parmesan cheese. You may need to add
a little water to make a very thick sauce. Cook slowly for 10-15 minutes until
a very thick mixture forms. Spread this over the prepared pie crust. Top with
shredded cheese. Cover with the remaining rolled out pie crust. Press the
edges of the pie crust down to the level of the bottom crust and make a

decorative edge. Cut a small circular hole in the middle of the crust as a
vent. You can brush with egg wash or a little milk if you wish. Bake in a
preheated oven at 400 degrees for about 30 minutes or until golden on top. We
let this sit for about an hour before slicing. I'm sure you could slice it
sooner and it would be fine. It is also wonderful cold.


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