Extra Cheese-Sausage-And-Pepperoni Pizza Pot Pie - cooking recipe

Ingredients

2 tablespoons olive oil
1/4 - 1/2 teaspoon crushed red pepper flakes
2 lbs hot Italian sausage, cut in 1 inche pieces
2 lbs sweet Italian sausage links, cut in 1 inch pieces
6 cups jarred pizza sauce (or your favorite recipe)
5 large eggs
3 cups ricotta cheese
3/4 cup freshly grated parmesan cheese
1/3 cup chopped fresh basil leaf
1 tablespoon dried oregano
1/2 teaspoon black pepper
6 cups shredded mozzarella cheese
3/4 lb pepperoni, thinly sliced
2 lbs prepared pizza crust

Preparation

Combine the oil and red pepper flakes in a small bowl; set aside.
In a large, heavy skillet, cook both sausages in batches over medium heat, stirring often, until browned--about 10-15 minutes.
Using a slotted spoon, transfer sausage to a large bowl; stir in the pizza sauce and set aside.
In a large bowl, whisk 4 of the eggs until frothy; stir in the ricotta and Parmesan cheeses, basil, oregano, and pepper.
Spoon 1/2 the sausage mixture into a shallow 6-quart casserole dish; spoon small dollops of the ricotta mixture over the sauce.
Sprinkle with 1/2 the mozzarella; arrange the pepperoni over the cheese.
Repeat with remaining sauce, ricotta mixture, and mozzarella.
Cover dish with foil and refrigerate for 1-2 hours (the flavors will blend well).
Preheat oven to 375*F.
On a lightly floured surface, roll out 3/4 of the dough about 1/4\" thick; trim to the shape of the baking dish, but leave the dough 1\" larger.
Place dough over the filling, turn edges under, and crimp.
Whisk the remaining egg with 1 tablespoons.
water; brush some over the dough.
Roll out remaining dough and cut out shapes with a small cookie cutter; arrange shapes over crust and brush with remaining egg mixture.
Brush the entire crust with the reserved olive oil-pepper flake mixture.
Bake the pie, uncovered, for 35-45 minutes, or until the top is golden and the filling is heated through.
Cool on a wire rack for 20 minutes before cutting and serving.