Italian pizza including mixed cheeses and meat.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 9-inch double-crust pizza |
Ingredients
- 1 (12 ounce) package Italian sausage, casings removed
- 2 (8 ounce) packages grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 ½ cups ricotta cheese
- 4 eggs
- 1 (3 ounce) package prosciutto, chopped
- 2 tablespoons chopped fresh parsley
- 2 (9 inch) prepared pie crusts
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Substitute 1/4 cup finely chopped smoked ham or pepperoni for the prosciutto if desired.
Nutrition Facts
| Calories | 720 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 187 mg |
| Dietary Fiber | 2 g |
| Protein | 42 g |
| Saturated Fat | 21 g |
| Sodium | 1873 mg |
| Sugars | 1 g |
| Fat | 50 g |
| Unsaturated Fat | 0 g |
Reviews
This turned out great. I had to make my own pie crust because pre made wasn’t available. I choose to slather pizza sauce on the crust before baking to prevent it from being dry. This was a fun base to start with…opens up alot of possibilities
The recipe is exceptional. Every bight had the Umami experience. I did make my own crust. It was enjoyed by all. Thank you for such a wonderful recipe. David from Naples, Florida
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.