Mom's Stuffed Pepperoni Pizza Pie

Fran Murray


This recipe is one of my husband's favorites! It's supposed to be made with pizza dough, but I make it with pie crust.You can do either, but I find pie crust easier to make. Everyone I have ever made this for has LOVED it!!

☆☆☆☆☆ 0 votes
25 Min
45 Min



follow recipe for "mom's recipe for a double-crust pie"


1 large
yellow onion, peeled, cut in half and sliced
1 medium
red bell pepper, cut into julienne strips
1 Tbsp
olive oil
1 tsp
basil leaves, crushed (dry)
1 tsp
oregano leaves, crushed (dry)
8 oz
can tomato sauce
3 1/2 oz
package sliced pepperoni
15 oz
carton ricotta cheese
1/2 c
grated parmesan cheese
1 large
egg, slightly beaten
8 oz
(2 cups) shredded mozzarella cheese
1 large
egg, slightly beaten
1 Tbsp


1Preheat oven to 375 degrees.
2In a large skillet, over medium heat, sauté onion and red pepper in oil until vegetables are crisp-tender. Add basil, oregano, tomato sauce and pepperoni; simmer 5 minutes.
3In small bowl, combine ricotta, Parmesan cheese and 1 egg; mix well.
4On lightly floured surface, roll half of dough into 14-inch circle. Place in bottom of 9-inch pie plate. Spoon hot pepperoni mixture over bottom crust. Spoon ricotta mixture evenly over pepperoni; sprinkle with mozzarella cheese. Roll second half of dough into a 14-inch circle; place on top of filling. Fold edge of top crust under bottom crust; flute to seal. With the tines of a fork, make puncture marks across the top of the crust for steam to escape. In small bowl, combine 1 egg and water; brush over crust. (This gives the crust a nice shiny, golden look!)
5Bake at 375 degrees for 35 to 45 minutes or until the crust is a golden brown and filling is bubbling through puncture holes.
6Let stand 5 minutes before serving. Makes 8 servings.

About Mom's Stuffed Pepperoni Pizza Pie

Course/Dish: Savory Pies
Main Ingredient: Pork
Regional Style: Italian