Recipe Box, Spring Green Sausage & Vegetable Pizza Pie
Happy Pie day,
as in Pi Day, 3/14, the mathematical constant pi ¶
Let’s celebrate with a deep dish pizza pie!
This one is loaded with green vegetables and sausage
I used asparagus
Brussels sprouts
Fresh spinach
Use any cooked vegetables or combo you like
Brown sausage, and drain on paper towels but leave the fat in the pan to saute the vegetables
I sauteed the Brussels sprouts first, until they were golden and just beginning to char
The asparagus spears were crisp tender after 2 minutes in the microwave and then they were added to the sprouts in the skillet, and then the spinach on top
Covering the pan will make quick work of wilting down the spinach
Now the vegetables were ready to be put in the pizza crust
I used a springform pan, lined it with the crust, pushing the dough up the sides, and spread it with pesto
Put a generous layer of cheese on the pesto
Stir sausage into vegetables and put mixture on top of cheese in pan
Pour Alfredo sauce slowly and evenly over all
Finish with a Parmesan cheese topping
You can put this in the refrigerator at this point and bake it later if you want to make it early in the day and pop it in the oven before dinner
Let it rest for 5-10 minutes before releasing the pizza from the springform pan and cutting
Sausage & Vegetable Deep Dish Pizza Pie
Equipment
- springform pan
Ingredients
- 16 oz. pizza dough
- Olive oil spray
- 2 T basil pesto
- 1 cup Alfredo
- 1 1/2 cups mozzarella provolone cheese blend
- 2 large links Italian sausage
- 1 cup sliced Brussels sprouts
- 10 asparagus spears
- 4 cups fresh spinach
- 1/2 cup grated Parmesan
Instructions
- Spray pan and press dough down and up the sides about 1 – 2 inches. Spread top of dough and edges with a very thin layer of pesto.
- Brown sausage and remove to paper towels.
- Cook Brussels sprouts in sausage drippings over med heat until they soften and char.
- Rinse asparagus and wrap in clean towel. Microwave on high for 2 minutes.
- Cut into 1 inch pieces and add to sprouts in skillet. Top with spinach leaves and cover. Cook 2-3 minutes, remove lid and continue to cook and stir until spinach has wilted down. Add sausage back to pan and stir.
- Place mozzarella & provolone cheese over bottom of dough. Add meat and vegetables. Cover with sauce and sprinkle with Parmesan.
- Bake at 425 for 40 minutes. Let rest 5-10 before removing springform pan. Slice and serve like pie.
- This is very filling, it will serve 6-8. Leftovers reheat well.
Happy Pie {pi} Day!
🍕 🥗 🍕 🥗 🍕 🥗
I will be joining these fabulous parties and blogs:
Rustic and Refined, Between Naps on the Porch, Make it Pretty Monday
Coastal Charm, Cooking and Crafting with J&J, Celebrate and Decorate,
Delicious Dishes Recipe Party Oh My Heartsie Girl
Full Plate Thursday Thursday Favorite Things Creatively Crafty
Comments
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Oh dear, now I feel compelled to bring pie to book club tonight! But this would be a good one!
That looks delicious!! I always forget about pi day, LOL!! Can I come to your house for dinner?
Jenna, this is a perfect pie to celebrate pi day. I like all the ingredients here and this would work for our pizza night. Looking yummy…….
Wow! What a pizza! Looks wonderful! 🤗 The only item I would add would be mushrooms.
Jenna, that pizza is calling my name big time. I will be making it very soon. It looks scrumptious and what a great way to get all my veggies in. Thanks
A spring form pan is a genius idea for this! You pizza pie looks so delicious. I want to try this!
Happy Pi Day, Jenna! Your deep dish pizza pie looks fabulous. I’m making just regular pizza tonight for dinner…not as exciting as yours, that’s for sure!
Wow! Looks delish Jenna! 💚💚💚
I’d add an egg on top and have this for breakfast too:@)
Jenna, we love pizza and this looks amazing! I guess I wouldn’t have thought to use a spring form pan, great idea! Saving this recipe for a Sunday night supper!
I’m wishing I had a slice for breakfast this morning Jenna…so delish! Happy Pi Day!
I just pinned your delicious Pizza Pie, it looks amazing! Have a great first week of spring and thanks so much for sharing your awesome post with FULL PLATE THURSDAY!
Miz Helen