Pizza Slab Pie Food

RANCH PIZZA PIE

Steps:

• Line 2 baking sheets with parchment. Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat; add the onions and cook until softened and slightly browned, about 20 minutes. Stir in the oregano, garlic and red and yellow peppers and cook for another 5 minutes. Set aside to cool for 20 minutes.
• Heat the remaining 1 tablespoon olive oil in another large cast-iron skillet over medium-high heat. Add the sausage and cook, using the back of a wooden spoon to break up the sausage meat into small bits, until browned, 10 to 15 minutes. Set aside to cool for 20 minutes.
• On a lightly floured surface, roll out each puff pastry sheet to about 13 inches long and 10 inches wide. Place one of the puff pastry pieces on each lined baking sheet; set aside the other two. Whisk the egg in a small bowl with 1 tablespoon water.
• Sprinkle 2 cups of the Monterey Jack cheese over one of the puff pastry sheets on a baking sheet, leaving a 1/2-inch border around the edges of the pastry. Continue layering with half the caramelized onions and peppers, sausage and pepperoni; finish with half the mozzarella slices. Brush the border of the puff pastry with the egg wash, lay one of the remaining puff pastry pieces over top and use a fork to crimp the edges. Using a sharp paring knife, cut three 1 1/2-inch vents in the top. Put the pie into the fridge to chill for 30 minutes before cooking. Repeat with the other puff pastry pieces and layering ingredients.
• Preheat the oven to 425 degrees F.
• Brush one of the pies with the egg wash. Bake on the bottom rack until the pastry is nicely browned, about 20 minutes.
• Wrap the second pie in plastic wrap on the baking sheet, then in aluminum foil; freeze. When ready to bake, preheat the oven to 425 degrees F. Unwrap the pie and brush it with egg wash. Bake from frozen on the bottom rack until the pastry is nicely browned, about 30 minutes.

PIZZA SLAB PIE

Steps:

• 1. preheat oven to 375°. Unroll two packages of the pizza dough; lay out on lightly floured surface.
• 2. Press edges of dough together to make one sheet. Roll out dough to sit in a lightly greased 15 x 10" baking pan. Transfer to pan; press dough up sides of pan. Set aside.
• 3. In medium bowl, stir together sausage, spinach, pizza sauce, artichoke hearts, olives, and onion. Spread evenly over crust in pan. Sprinkle evenly with Italian blend cheeses. Unroll the remaining package of pizza dough. Lay pieces over top of cheese. Sprinkle Parmesan over dough pieces.
• 4. Bake for 35 to 40 minutes or until crust is golden, covering with foil the last 10 minutes of baking time if needed, to avoid over Browning.
• 5. Buffalo chicken slab pizza: prepare as directed, except for filling, mix 3 cup shredded cooked chicken, 3/4 cup Buffalo wings sauce, 1 cup crumbled blue cheese, 4 ounces, and 1/2 cup sliced green onions. Substitute shredded Monterey Jack cheese for Italian blend cheeses. Drizzle with 1/2 cup bottled ranch dressing before serving.
• 6. Baked potato slab pizza: prepare as directed, except for filling, stir together one 20 ounce package refrigerated diced potatoes with onions, cooked according to package directions; one 16 ounces jar Alfredo sauce, 8 ounces ground beef, cooked and drained, and six slices bacon, cooked crisp, drained, and crumble. Substitute shredded cheddar cheese for the Italian blend cheeses. If desired, top with spoonfuls of sour cream and snipped fresh chives.