|Hot italian sausage||1⁄2 Pound|
|Pastry||1 (For Double-Crust 9-Inch Pie, Divided)|
|Ricotta/Cream style cottage cheese||1 Cup (16 tbs)|
|Shredded mozzarella cheese||4 Ounce|
|Sliced pepperoni||3 Ounce, chopped|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Commercial pizza sauce||1 Cup (16 tbs)|
Remove casings from sausage.
Cook sausage in a medium skillet until browned, stirring to crumble, drain well, and set aside.
Line a 9-inch pieplate with half of pastry, flute edges.
Bake at 450Â° for 5 minutes.
Remove from oven, reduce oven temperature to 350Â°.
Combine ricotta cheese and eggs, beat well.
Stir in sausage, mozzarella cheese, pepperoni, and Parmesan cheese.
Spoon into partially baked piecrust.
Roll out remaining pastry to an 8-inch circle, cut into 6 wedges.
Arrange on top of filling.
Bake at 350Â° for 20 minutes.
Brush milk over top of pastry, bake an additional 20 minutes or until golden brown.
Let cool 10 minutes, serve with warm pizza sauce.