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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Give Christmas brunch a taste of Italy with this hearty deep-dish tart. Baked in a pastry crust, the fresh-tasting pie features plenty of Italian sausage, cheese, garlic and basil. Ingredients:
1 sheet refrigerated pie pastry |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided |
1 pound johnsonville® mild ground italian sausage |
1 small onion, chopped |
1/2 cup finely chopped green pepper |
4 garlic cloves, minced |
6 plum tomatoes, seeded and cut into wedges |
3/4 cup loosely packed basil leaves, chopped |
1/2 cup mayonnaise |
1/4 cup grated parmigiano-reggiano cheese |
2 tablespoons minced fresh parsley |
1/8 teaspoon white pepper |
Directions:
1. Line a 9-in. deep-dish pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove to a wire rack; sprinkle with 1/2 cup mozzarella cheese. Reduce heat to 375°.
2. In a large skillet, cook the sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Spoon sausage mixture into shell.
3. Arrange tomatoes over sausage mixture. In a small bowl, combine the basil, mayonnaise, Parmigiano-Reggiano, parsley, pepper and remaining mozzarella cheese; spoon over tomatoes.
4. Bake at 375° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.
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