Week 19 was leading into my husband’s birthday weekend, so
he asked if I could make a “pizza” pie for him.
At first I laughed at him, but I told him if he could find pizza recipe
with pie in the name, I would use it for my blog. Well, he found a few and this week I went
with the
Sausage
and Pepperoni Pizza Pie recipe that he found at
Epicurous.com.
This pie was very much about layering. The base layer, or crust, was my All-Butter
Crust. From the base I added layers of sliced
mozzarella, sauce, shredded Monterey Jack cheese, sauce, pepperoni and
sausage. I repeated this once more,
omitting the green olives on top of the last layer of meats since my man has an
aversion to any type of olive. I
finished the pie off with the remaining sauce and the top crust.
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| Beginning the layering with pastry crust and sliced mozzarella cheese |
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| More layering... |
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| More layering... |
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| More layering... |
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| Final layer before the top crust |
Now, I was trying to speed the process up a little to have my
young family eat dinner at a reasonable time, so I cut into the 30 minute cooling
time by 10 minutes. Mistake. As I cut into this pizza pie, the layers were
still not set enough. Had I left if for the
full cooling time, perhaps with an additional 5-10 minutes, the layers would
have been much more stable. However,
regardless of my impatience, the
Sausage
and Pepperoni Pizza Pie was delicious, if a little soupy. Our second slices were much more manageable
on a plate.
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| Baked pizza pie! |
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| Ooey, gooey goodness... that's Amore! |
If cheesy, deliciously gooey pizza gets your mouth watering,
this pie needs to be on your radar. The Hubs
is already asking when my next pizza pie will be.
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