Layered Sicilian Ricotta & Pepperoni Pizza Bake

Instructions

1. 1

   Preheat your oven to 200°C (392°F).

2. 2

   Lightly grease a deep baking dish with 2 ml of the extra virgin olive oil.

3. 3

   Press the 350g Sicilian deep dish crust evenly into the bottom and up the sides of the dish.

4. 4

   In a skillet, heat the remaining 10 ml olive oil over medium heat. Add the pancetta and spicy Italian sausage, cooking until browned. Remove and set aside.

5. 5

   In the same skillet, sauté the sliced mushrooms, chopped red onions, and diced green peppers for 3-4 minutes until softened. Add minced garlic and cook for 1 more minute. Remove from heat.

6. 6

   Spread half of the pizzatta sauce (50g) over the crust base.

7. 7

   Layer half of the ricotta 4 cheese filling (110g) over the sauce.

8. 8

   Evenly distribute half of the cooked sausage, pancetta, sautéed vegetables, black olives, and pepperoni over the ricotta layer.

9. 9

   Repeat the layers: remaining sauce, ricotta, meats, vegetables, olives, and pepperoni.

10. 10

    Roll out the French pastry top crust (120g) and place it over the layered filling, sealing the edges to the deep dish crust.

11. 11

    Cut a few small slits in the pastry top to allow steam to escape.

12. 12

    Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.

13. 13

    Remove from oven and let rest for 10 minutes before slicing.

14. 14

    Serve warm and enjoy your Layered Sicilian Ricotta & Pepperoni Pizza Bake!