As it turns out, loading all the cheesy ideally suited pizza goodness right into a flaky crust makes for one supremely delicious pot pie.
How to Make It
Place oven rack on bottom third of oven, and preheat to 425°F. Heat a large skillet over medium-high. Add sausage, and cook, stirring often, until crumbled and browned, about 6 minutes. Transfer to a bowl; set aside.
Add onion and bell pepper to skillet over medium-high. Cook, stirring often, until tender and blistered, about 6minutes. Add garlic, and cook until fragrant, about 1 minute. Stir in marinara sauce, pepperoni, olives, and cooked sausage. Remove from heat, and let cool slightly about 15 minutes.
Press 1 piecrust in a 9-inch pie plate, allowing excess to hang over the sides. Spoon 2 cups of the sausage mixture into piecrust. Top with 1 cup of the mozzarella, and 4 slices of the provolone. Repeat with remaining sausage mixture, mozzarella, and provolone.
Place second pie crust over top, curling over and encasing top edges of bottom crust. Crimp edges, and cut 3 slits in top crust. Brush with egg. Bake in preheated oven on lower rack until golden brown, about 20 minutes. Cover with aluminum foil; continue to bake until bottom crust is golden brown, about 10 more minutes. Let stand 15 minutes before slicing.