mom's stuffed pepperoni pizza pie

franmurray avatar
By Fran Murray
from Scottsdale, AZ

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!!

serves 8
prep time 25 Min
cook time 45 Min
method Bake

Ingredients For mom's stuffed pepperoni pizza pie

  • CRUST:
  • follow recipe for "mom's recipe for a double-crust pie"
  • FILLING:
  • 1 lg
    yellow onion, peeled, cut in half and sliced
  • 1 md
    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 lg
    egg, slightly beaten
  • 8 oz
    (2 cups) shredded mozzarella cheese
  • 1 lg
    egg, slightly beaten
  • 1 Tbsp
    water
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How To Make mom's stuffed pepperoni pizza pie

  • 1
    Preheat oven to 375 degrees.
  • 2
    In 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.
  • 3
    In small bowl, combine ricotta, Parmesan cheese and 1 egg; mix well.
  • 4
    On 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!)
  • 5
    Bake at 375 degrees for 35 to 45 minutes or until the crust is a golden brown and filling is bubbling through puncture holes.
  • 6
    Let stand 5 minutes before serving. Makes 8 servings.
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