How to make it

  • Preheat oven to 500 F.
  • Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the sausage and cook until lightly browned, about 5 minutes; transfer to a bowl. Add the mushrooms and onion to the skillet. Cook, stirring occasionally, until the mushrooms give off liquid, it evaporates and the mushrooms are golden, about 10 minutes. Stir in the garlic and cook 1 minute. Add mushroom mixture to sausage; let cool. Stir in mozzarella, ricotta and Romano cheeses.
  • Sprinkle a work surface lightly with flour. Turn the dough onto the surface; knead lightly. Cut the dough in half. With a lightly floured rolling pin, roll one half into a think 12" circle. Transfer to circle of dough to a nonstick pizza pan or large baking sheet, gently pulling the dough back to a 12" circle. Spread the filling onto the dough, t 3/4 “ from the edge. Brush around the outer edge with water.
  • Roll the remaining dough into a 12" circle and place on top of the filling. Press the edges together to seal, then crimp the edges. Cut 5 (2") slits in the top of the dough. Bake until the crust is golden, about 15 minutes. Let cool 5 to 10 minutes and serve hot, or let the pie cool on a rack and serve at room temperature.

Reviews & Comments 3

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    " It was excellent "
    minitindel ate it and said...
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  • grandmacooks 15 years ago
    Sounds great! Of course, I'll leave off the garlic, but that's my own personal taste. Might put more mushrooms or some green pepper instead.
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  • crystalwaters 15 years ago
    Oh my gosh, I'm sitting here drooling on my keyboard lol! Thanx for another great recipe!
    Was this review helpful? Yes Flag

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