MOM'S STUFFED PEPPERONI PIZZA PIE

Mom's Stuffed Pepperoni Pizza Pie image

Provided by Fran Murray

Time 1h10m

Number Of Ingredients 16

CRUST:
follow recipe for "mom's recipe for a double-crust pie"
FILLING:
1 large yellow onion, peeled, cut in half and sliced
1 medium red bell pepper, cut into julienne strips
1 Tbsp olive oil
1 tsp basil leaves, crushed (dry)
1 tsp oregano leaves, crushed (dry)
8 oz can tomato sauce
3 1/2 oz package sliced pepperoni
15 oz carton ricotta cheese
1/2 c grated parmesan cheese
1 large egg, slightly beaten
8 oz (2 cups) shredded mozzarella cheese
1 large egg, slightly beaten
1 Tbsp water

Steps:

1. Preheat oven to 375 degrees.
2. In a large skillet, over medium heat, sauté onion and red pepper in oil until vegetables are crisp-tender. Add basil, oregano, tomato sauce and pepperoni; simmer 5 minutes.
3. In small bowl, combine ricotta, Parmesan cheese and 1 egg; mix well.
4. On lightly floured surface, roll half of dough into 14-inch circle. Place in bottom of 9-inch pie plate. Spoon hot pepperoni mixture over bottom crust. Spoon ricotta mixture evenly over pepperoni; sprinkle with mozzarella cheese. Roll second half of dough into a 14-inch circle; place on top of filling. Fold edge of top crust under bottom crust; flute to seal. With the tines of a fork, make puncture marks across the top of the crust for steam to escape. In small bowl, combine 1 egg and water; brush over crust. (This gives the crust a nice shiny, golden look!)
5. Bake at 375 degrees for 35 to 45 minutes or until the crust is a golden brown and filling is bubbling through puncture holes.
6. Let stand 5 minutes before serving. Makes 8 servings.