Italian pizza with sausage and mixed cheeses.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Cook and stir sausage in a large skillet over medium heat until browned, 5 to 8 minutes. Drain.

  • Mix Parmesan cheese, mozzarella cheese, ricotta cheese, and eggs together in a bowl. Stir in sausage, prosciutto, and parsley.

  • Roll 1 pie crust into an 11-inch circle on a lightly floured work surface. Transfer to a pie plate, leaving a 1/2-inch overhang. Pierce crust all over with a fork. Spread cheese and sausage mixture over crust. Roll second pie crust into a 12-inch circle; place on top. Seal and flute edges. Cut several slits in the top crust to permit steam to escape.

  • Bake in the preheated oven until center is set and crust is browned, about 1 hour.

Cook's Note:

Substitute 1/4 cup finely chopped smoked ham or pepperoni for the prosciutto if desired.

Nutrition Facts

720 calories; 49.5 g total fat; 187 mg cholesterol; 1872 mg sodium. 25.1 g carbohydrates; 42.3 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
04/20/2019
I used a little bit more ricotta and a little bit more basket cheese but then added 1/3 of a pound of prosciutto 1/3 of a pound of mortadella 1/3 of a pound of supresata 1/2 a pound of sharp provolone. Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/20/2019
I used a little bit more ricotta and a little bit more basket cheese but then added 1/3 of a pound of prosciutto 1/3 of a pound of mortadella 1/3 of a pound of supresata 1/2 a pound of sharp provolone. Read More
Rating: 5 stars
04/20/2019
I used a little bit more ricotta and a little bit more basket cheese but then added 1/3 of a pound of prosciutto 1/3 of a pound of mortadella 1/3 of a pound of supresata 1/2 a pound of sharp provolone. Read More