Country Pizza Pie Recipes

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage, green pepper and onion over medium heat until sausage is no longer pink, breaking it into crumbles; drain. Set aside., Roll half the dough into a 12-in. circle. Transfer to a greased 9-in. deep dish pie plate. Layer with half each of the following: mozzarella, Parmesan and pizza sauce. Top with the sausage mixture, pepperoni, mushrooms and 1/8 teaspoon oregano. , Roll out remaining dough to fit top of pie. Place over filling; seal edges. Layer with remaining pizza sauce, cheeses and oregano. Bake until golden brown, 18-22 minutes.

Steps:

• 1. In a large mixing bowl combine yeast, sugar, salt, and basil.
• 2. Add hot water and milk. Let sit for a few minutes.
• 3. Add 2 tbsp oil and combine. It will look soapy.
• 4. Stir in the flour until a thick dough forms. You may need to add water or flour to adjust for the right texture.
• 5. Knead the dough a few minutes on a floured surface until it is smooth.
• 6. Roll out the dough until 1/4" thick (it should be about 20" in diameter)
• 7. Use the remaining 2 tbsp oil to oil a springform pan. Lay the dough in the springform pan and up the edges. Fold it over a little along the top of the pan so that it will not fall in (see the picture)
• 8. Cover the dough and pan with a damp towel and place in a warm place to rise for 1 1/2 hours.
• 9. Meanwhile, preheat the oven to 425 degrees Farenheit
• 10. Add the toppings (all the sauce, then all the spices, then 8oz cheese, then the broccoli, olives, and red bell peppers, then the other 8oz cheese, then the meat)
• 11. Bake for 45 minutes or until the crust along the upper edge is golden brown. You might want to check it at 30 minutes to make sure, as ovens vary.
• 12. When you take it out, I suggest you check to see how liquidy it is and maybe pour out some of the liquid before removing from the springform pan. This will help when you cut the pizza.
• 13. Let the pizza cool about 10 minutes, then remove from the springform pan. The crust should serve as a perfect barrier for all the toppings to stay in. It looks soooo amazing when you cut it! ENJOY!

Steps:

• Line 2 baking sheets with parchment. Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat; add the onions and cook until softened and slightly browned, about 20 minutes. Stir in the oregano, garlic and red and yellow peppers and cook for another 5 minutes. Set aside to cool for 20 minutes.
• Heat the remaining 1 tablespoon olive oil in another large cast-iron skillet over medium-high heat. Add the sausage and cook, using the back of a wooden spoon to break up the sausage meat into small bits, until browned, 10 to 15 minutes. Set aside to cool for 20 minutes.
• On a lightly floured surface, roll out each puff pastry sheet to about 13 inches long and 10 inches wide. Place one of the puff pastry pieces on each lined baking sheet; set aside the other two. Whisk the egg in a small bowl with 1 tablespoon water.
• Sprinkle 2 cups of the Monterey Jack cheese over one of the puff pastry sheets on a baking sheet, leaving a 1/2-inch border around the edges of the pastry. Continue layering with half the caramelized onions and peppers, sausage and pepperoni; finish with half the mozzarella slices. Brush the border of the puff pastry with the egg wash, lay one of the remaining puff pastry pieces over top and use a fork to crimp the edges. Using a sharp paring knife, cut three 1 1/2-inch vents in the top. Put the pie into the fridge to chill for 30 minutes before cooking. Repeat with the other puff pastry pieces and layering ingredients.
• Preheat the oven to 425 degrees F.
• Brush one of the pies with the egg wash. Bake on the bottom rack until the pastry is nicely browned, about 20 minutes.
• Wrap the second pie in plastic wrap on the baking sheet, then in aluminum foil; freeze. When ready to bake, preheat the oven to 425 degrees F. Unwrap the pie and brush it with egg wash. Bake from frozen on the bottom rack until the pastry is nicely browned, about 30 minutes.

Steps:

• Whisk together tomato sauce, tomato paste, basil and 1T sugar and oregano in a small bowl; set aside.
• Toss cheeses with liquid smoke in a medium bowl; set aside.
• Combine flour, cornstarch, 2 tsp sugar, baking powder and salt in a large bowl. Combine water and olive oil in measuring cup. Stir water mixture into flour mixture until dough starts to come together. Turn dough onto slightly floured surface and knead 3 or 4 times, until cohesive.
• Adjust oven rack to lower-middle position, place pizza stone (or inverted baking sheet) on rack and heat oven to 475 degrees.
• Divide dough into 2 equal pieces. Working with 1 piece of dough at a time, press into small circle and transfer to parchment paper dusted lightly with flour. Using rolling pin, roll and stretch dough to form 12" circle, rotating parchment as needed. Lift parchement and pizza off work surface onto inverted baking sheet (not one in the oven).
• Top each piece of dough with half of the sauce and half of cheese. Carefully pull parchment off of baking sheet onto hot oven stone. Bake until underside is golden brown and cheese is completely melted, 9-12 minutes. Remove pizza and parchment from oven. Transfer pizza to cooling rack and let cool a few minutes. Assemble and bake second pizza. Cut into 2" squares. Serve.
• Note - dough can be made in advance. Once mixed tightly wrap dough in plastic and refrigerate up to 2 days.
• Variation - If you would like to add pepperoni arrange them on a paper towel lined plate, cover with paper towl and microwave 2 minutes. Let cool. Add to pizza either before or after cheese.

Steps:

• At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
• Drain the tomatoes over a fine-mesh strainer, reserving the liquid for another use. Break up the tomatoes and drain the juices, pressing them with a wooden spoon. The tomatoes should be fairly dry.
• Place the dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, being careful not to press on the dough and weigh it down: the crushed tomatoes first, then the cheese, leaving roughly a 1/2-inch border. Shake the pizza peel slightly to make sure the dough is not sticking. (Gently lift any sections that are sticking and sprinkle the peel with flour.) Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Top with the basil, and season with olive oil, salt, pepper and Parmesan. Serve hot. Makes 1 pizza.

Steps:

• For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and set aside for 30 minutes.
• For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.
• Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10-by-15-inch glass baking dish, with some overhang. Add the filling and smooth it lightly. Moisten the edges of the dough with a little water.
• Roll out the remaining dough to cover the top of the dish with some overhang. Trim off excess dough and crimp the edges to seal. Poke several sets of holes across the top with a fork. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving.