Recipe - Pizza Pot Pie

2 pound Italian sausage, sweet
2 pound Italian sausage, hot
4 One half cup Spicy Tomato Sauce
2 cup Ricotta cheese
One half cup Parmesan cheese, imported,
freshly grated
Three fourths cup Parsley, fresh, chopped
2 One half tablespoon Oregano, dried
2 Eggs
Freshly ground black pepper
4 cup Mozzarella cheese, grated
Pizza dough, raised once

Preheat oven to 350øF.
In a heavy skillet saut‚ sausages until brown. Drain well and transfer to
a bowl. Stir Spicy Tomato Sauce into the sausages and reserve.
Mix ricotta, Parmesan, One half cup of parsley, 2 tablespoons of oregano, 1
egg, and freshly ground black pepper to taste.
In a rectangular ovenproof dish, about 9 x 13 inches, spread half of the
sausage mixture. Dot this with half of the ricotta mixture and sprinkle 2
cups of the mozzarella evenly over the entire surface. Sprinkle with One half of
the remaining parsley and half of the remaining oregano. Repeat.
Roll out threequarters of the dough to a thickness of about 1/3 inch,
being certain the dough is about 1 inch larger than the pan all the way
around. Transfer dough to top of pizza and tuck in excess all around. Beat
remaining egg with 1 tablespoon water and brush some of it on top of crust.
Roll out remaining dough and use it to form decorative shapes, cut with
cookie cutters if you like. Arrange shapes on top of crust, brush again
with beaten egg, and bake for 35 to 45 minutes, or until the top is golden
brown and the edges are bubbling.
Let pizza stand for 30 minutes before cutting.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini