Florentine Pizza Pie

  • 2 - 15 oz pkgs refrigerated rolled pie crust
  • 1 lb sausage 
  • 10 oz mushrooms, sliced 
  • 10 oz package, frozen, chopped spinach, thawed, and well drained
  • 1/4 c Parmesan cheese, grated
  • 8 oz pizza sauce
  • 2 c mozzarella cheese, shredded 
Preheat oven to 425°. Let crusts stand at room temperature.

Brown sausage and mushrooms, stir in spinach and Parmesan cheese. Divide this mixture in half and freeze for next time.

Place one piecrust in a deep dish pie plate, gently press up the sides. Fill with 3rd cup of mozzarella cheese, 1/2 pizza sauce, meat mixture, 1/2 remaining cheese, remaining sauce and last of the cheese. 

Top with remaining piecrust, fold top crust over and under the bottom crust edge, flute edges, and cut slits in the top of the pie.

Bake 30 minutes, then let rest 30 minutes before slicing.


 

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