Full Recipe
Author
PJ Hamel | 2010-01-14
Description
Did you ever wonder about the "pie" in pizza pie? This dish will make that connection clear for you. With its 1 1/2" tall crust cradling distinct layers of cheese, sausage, and tomatoes, this is definitely a knife-and-fork pizza PIE. We like to bake this in a big, 14" deep dish pizza pan; it makes a spectacular presentation, right out of the oven. But if you don't have a big pan, feel free to use two 9" round cake pans.
