What is your secret (If you don't mind sharing)??
Hey, it's all good. I guarantee that my recipe will be called sacrilegious at best, but it makes a pie that never leaves left-overs. I cook it in a springform pan, sprayed well w/ any butter spray. The crust/shell is made from two(2) Jiffy
pizza crust mix boxes. One(1) for the bottom and one half(1/2) for the top; the other half(1/2) is needed because you will have too much filling. I freelance making the dough. I use an egg and some very soft butter, mixing everything in a large bowl (forget that table-top Mario style for me) adding very cold water as needed. Do this first so that it can rest while you are making the rest. Refrigerate it too. Roast up a nice big red bell pepper (any color will work but I like red the best) two(2) small is OK too; it's all to your own preference. Chop up some fresh parsley (as much as you like, for me, a big fistfull). Brown up a pound or so of your favorite skinless sausage; when cool, grind it up in a processor as fine as you like, return the meat to the pan and mix in one(1) small can of Pastorelli
pizza sauce. Very gently process the peeled and seeded roasted red peppers a little bit. Put all of that on the side. Start the filling with two(2) lbs of ricotta cheese (you'll want the driest, most crumbly available, kinda like good feta). Add one(1) pkg of shredded Italian blended cheese (mozzarella, provalone, assagio, et al), [remember what I said before? sacreligous and all]. Throw in the parsley. Add a good fistfull of grated romano and/or parmesan. If I think about it, maybe I'll add an egg or two here too. Mix everything up really well. Put that all on the side. Get out the dough; cut it in half; roll it out thin to fit the pan you are using. It has to fit into the corners and come up high on the sides; you need a half inch(1/2") to fold over and crimp the top edge. Fill your shell one half(1/2) or so with the cheese (pack it in with no air space). Top this with the sausage/pizza sauce, then the peppers. Pack this all down with a fork, you don't want open space. Cut the rest of the dough in half again and roll out a top (save the rest because you'll have left over filling). Lay the top on; fold over the outer edge and crimp. You really need some air slots on top (this baby will puff up big if you don't)(it can get really ugly too). Cook in a pre-heated 300 or so degree oven for give-or-take an hour. The last fifteen(15) minutes you can brush with an egg wash if you like. This can be eaten hot, warm or cold; with a sauce on top or not. Anyway .......... there it is (if I haven't left anything out).