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Zucchini Sausage Pizza Pie
Zucchini Sausage Pizza Pie combines sliced zucchini, Italian sausage, onions, and bell pepper with tomato sauce and cheese – all baked in a pie crust until golden brown. Slice and serve like a deep-dish pizza.
Ingredients
2 pie crust circles (1 box)
6 tablespoons extra virgin olive oil, divided
1 pound sweet Italian sausage, removed from casings
1 pound fresh zucchini, sliced into quarter inch slices (about two medium zucchini)
1 large sweet onion, cut into thick half-moon slices
1 yellow bell pepper, cut into thin strips
1 1/2 tablespoons fresh garlic, minced
1 28-ounce can crushed or pureed tomatoes
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 teaspoon dry oregano
1 teaspoon dry basil
Pinch red pepper flakes
3 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese grated
Instructions
- Take one sheet of parchment paper and cut in three inches from each corner. Then place in 9X13 casserole dish. The edges will fold in on themselves and the parchment will fit the entire dish perfectly.
- Lay out the two pie dough circles and cut and patch to make one rectangle that will fit into the parchment lined sheet tray. If you overlap the two circles, cut along the overlap, remove that piece and then patch the two together. Then take the piece you removed and use it to fill in the edges. This all sounds tedious but was actually quite simple. We had the two pieces patched together in two minutes.
- Fold the finished dough in half the long way, lift and place into casserole dish and unfold. It should cover the bottom and go up all four sides. If not, easy to patch with scraps or overhanging pieces.
- Place one tablespoon of the olive oil in a large saute pan over medium high heat and once hot, add sausage meat and chop and toss to brown. Pour into a strainer over a bowl to drain.
- Add one tablespoon of the sausage fat back into the pan and start frying the zucchini slices in batches so that they lay flat while cooking. Flip and cook about one minute per side. Remove to a plate covered in paper towels. Use up to two tablespoons total of the reserved sausage fat to cook all of the zucchini then discard the remaining fat. Pat the zucchini dry.
- In the same pan, add two tablespoons of olive oil and once hot, add onions and cook for two minutes. Add one more tablespoon of oil and add the pepper strips and continue to cook until the vegetables are tender. Add garlic and cook for one more minute. Remove to a bowl.
- Add remaining oil and once hot, shut off burner and add canned tomatoes, sugar, salt, oregano, basil and pepper flakes. Whisk to combine then pour into a bowl.
- Preheat oven to 400 degrees F.
- Start layering into pie dough covered casserole dish in this order;
- One third mozzarella
- One half cooked sausage
- One third sauce
- All of the pepper and onion mixture
- All of the zucchini feathered on top of the layer below it
- One third of the sauce
- One third of the mozzarella
- The rest of the sausage
- The rest of the sauce
- The rest of the mozzarella
- And all of the grated Parmesan
- Fold the edges of the crust in toward the center of the dish.
- Bake for 35 minutes.
- Remove from the oven and let set up for 15 minutes before cutting.
- Cut into eight portions and serve. The mixture will be somewhat loose, almost like a cross between a pizza and a lasagna. Use a heavy spatula the same width as each slice to remove portions.
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Notes
The longer the pizza pie sits out of the oven, the more set-up it will become. However, this is meant to look and serve rustic style, so does not have to be perfect looking pieces.
Find it online: https://www.afamilyfeast.com/zucchini-sausage-pizza-pie/
