Italian Pot Pie

Name: Italian Pot Pie
Yield: 8 servings
Ingredients: 1 1/2 lbs (750 g) bulk hot Italian sausage; 1 medium red onion; 1 medium green bell pepper; 8 oz (250 g) mushrooms; 3 garlic cloves, pressed; 1 can (15 oz) pizza sauce (1 3/4 cups/425 mL); 1 can (14.5 oz) diced fire-roasted tomatoes (1 3/4 cups/425 mL), undrained; 1 pkg (13.8 oz/283 g) refrigerated pizza crust; 1 1/2 cups (375 mL) shredded mozzarella cheese; 1 tsp (5 mL) olive oil; Grated fresh Parmesan cheese (optional); Italian Seasoning Mix (optional)

A family favorite made with an Italian spin, this dish is great for a busy weeknight.

Ingredients

1 1/2 lbs (750 g) bulk hot Italian sausage
1 medium red onion
1 medium green bell pepper
8 oz (250 g) mushrooms
3 garlic cloves, pressed
1 can (15 oz) pizza sauce (1 3/4 cups/425 mL)
1 can (14.5 oz) diced fire-roasted tomatoes (1 3/4 cups/425 mL), undrained
1 pkg (13.8 oz/283 g) refrigerated pizza crust
1 1/2 cups (375 mL) shredded mozzarella cheese
1 tsp (5 mL) olive oil
Grated fresh Parmesan cheese (optional)
Italian Seasoning Mix (optional)

Directions

Preheat oven to 400°F (200°C). Cook sausage in (12-in./30-cm) Skillet over medium-high heat 4-5 minutes or until browned, breaking into crumbles using Mix ‘N Chop.
Meanwhile, coarsely chop onion with Food Chopper. Cut bell pepper into 1/2-in. (1-cm) pieces with Chef's Knife. Slice mushrooms using Egg Slicer Plus®. Add onion, bell pepper, mushrooms and garlic pressed with Garlic Press to Skillet; cook 1-2 minutes or until bell pepper is crisp-tender, stirring occasionally with Small Mix ‘N Scraper®. Stir in pizza sauce and tomatoes; cook 1-2 minutes or until simmering. Cover; remove from heat.
Place dough onto Large Grooved Cutting Board (do not unroll). Using a sawing motion, slice dough in half lengthwise with Color Coated Bread Knife; slice dough halves crosswise into 12 half moons for a total of 24 half moons. Sprinkle mozzarella cheese over sausage mixture. Arrange dough over cheese in a circular pattern, spacing about 3/4 in. (2 cm) apart. Brush dough with oil using Chef's Silicone Basting Brush.
Bake, uncovered, 12-15 minutes or until crust is golden brown. Carefully remove Skillet from oven with Oven Mitts. Sprinkle crust with Parmesan cheese and seasoning mix, if desired. Let stand 5 minutes.