Italian Pie

1 pound bulk Italian sausage

1 pound ricotta

1 cup parmigiano-reggiano, grated

2 tablespoons oregano

2 tablespoons basil

5-6 garlic cloves, minced

2 eggs

2 balls (1 pound each) pizza dough

Olive oil

1/2 cup yellow cornmeal

16 ounces pizza sauce

1 pound scamorza or mozzarella, grated

1/3 pound pepperoni slices

6 medium mushrooms, sliced

Heat oven to 350 degrees. Coat a deep-dish pizza pan with olive oil or cooking spray and coat with yellow cornmeal.

Cook sausage until brown, drain on paper towel.

In a large bowl, mix ricotta, Parmesan, oregano, basil, garlic and 1 of the eggs.

Pull about 1/8 from one dough ball and incorporate into second ball. Roll out larger dough to fit pan with excess draped over sides.

Spread dough with half the pizza sauce. Drop half the cheese mixture onto sauce in small spoonfuls, trying not to mix with sauce. Scatter on half the grated cheese, all the sausage, pepperoni and mushrooms. Pour on remaining sauce, dollop with remaining cheese mixture and sprinkle remaining grated cheese over top.

Roll out remaining dough and lay across top. To seal, roll bottom dough up and around top dough in a tight roll. Cut 8 slits in top. Separate remaining egg and beat the white with 1 teaspoon water; brush on top of dough. Bake 1 hour 15 minutes or until golden brown. Let sit 15-20 minutes before cutting.

Serves 10.