Rustic Pizza Pie: Serves 8 ( 8 points +)
Two crust dough:
- 2 packages active dry yeast
- 1 c. warm water ( 105-115 degrees)
- 2 1/3 - 2 2/3 c. flour
- 2 tsp. olive oil
- 1 tsp. salt
- 1/2 tsp. sugar
- 1 c. pizza sauce
- 2 turkey Italian sausage links
- 2 c. shredded part skim mozzarella
- 1/2 c. sliced mushrooms
- 1/2 c. genoa salami
- 1 medium onion
- 1 small green pepper
- 1 egg, beaten
Dissolve yeast in warm water in a large bowl. Stir in half of the flour, oil, salt and sugar. Stir in enough of the remaining flour to make the dough easy to handle.
Place dough on a lightly floured surface and knead for 8-10 minutes. Place dough in a bowl coated with Pam. Cover and place in a warm spot. Let rise for 20-30 minutes.
Gently push fist into dough to deflate. Cover and refrigerate for at least 2 hours, but no longer than 48 hours.
Spray a pie plate with Pam. Roll out half of dough and place in pan.
Remove casings from 2 Turkey Italian sausage links. Crumble into a non-stick pan coated with Pam. Brown. Add 1/2 c. mushrooms, 1 onion, sliced thinly, 1 green pepper, sliced thinly. Saute for 3-4 minutes. Transfer to the pie pan. Top with 1 c. pizza sauce, 2 c. part skim mozzarella, shredded, 1/2 c. genoa salami.
Roll second half of crust and place over the top, tucking in edges. Beat one egg and brush the crust with egg ( you will not need to use the whole egg) Bake at 425 for 30 minutes. Let stand 5-10 minutes before cutting.