Pizza Casserole Pie

Preheat your oven to 375°F. Unroll one of the pie crusts and gently press it into a 9-inch deep-dish pie plate. Brush the bottom and sides lightly with olive oil to help seal the dough.

Place the pie dish in the oven and bake for about 8 minutes. This ‘blind baking’ step prevents the bottom crust from getting soggy. Remove it from the oven and set it aside.

While the crust bakes, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté for 3 to 4 minutes until the onions are soft and translucent.

Add the Italian sausage to the skillet. Use a wooden spoon to break the meat into crumbles as it cooks. Brown until fully cooked, then drain any excess grease from the pan.

Stir in the pizza sauce, 1 cup of the mozzarella cheese, 1/2 cup pepperoni slices, diced bell peppers, sliced mushrooms, Italian seasoning, salt, and pepper. Cook for another 2 to 3 minutes until the cheese begins to melt and the mixture is well combined.

Spoon the savory meat and vegetable mixture into the pre-baked pie shell. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top and add a few extra slices of pepperoni for a classic pizza look.

You can leave the pie open-faced or top it with the second pie crust. If using a top crust, seal the edges with a fork and cut several slits in the center to allow steam to escape.

Bake in the preheated oven for 25 to 30 minutes. The crust should be golden brown and the filling should be hot and bubbly.

Let the pie rest for 5 to 10 minutes before slicing. This allows the filling to set so it doesn’t fall apart when you serve it.