"pizza pie"

I probably should've made a pizza rustica, but I went with a pie format and layering reminiscent of a Chicago pizza. I had some extra pie dough in my fridge, so I rolled that out into a bottom and top crust for my pie, which I layered first with provolone along the bottom, then a happy mixture of ham, Italian sausage, summer sausage, crispy bacon, and a mixture of mozzarella and Parmigiano. On top of that, I slathered some bottled tomato sauce, which I then covered with the same parm-mozz mix. I covered the whole thing over with the top crust, then instead of egg-washing the top, I added another thin layer of parm-mozz mix, bunching it up in the center so that it could melt downward and outward, eventually covering most of the top crust in a layer of thoroughly toasted cheese.

Behold the results! In the pic below, the brown bits that look like crumbled ground beef are actually Parmigiano. The smell was incredibly delicious:

Like last time, I did the flip trick to get the pie on a cutting board. Below is the first phase of the flip, in which I release the pie from its container and land it on a plate:

And here's the pie, now on the desired cutting board:

The following pic looks awfully bloody, but here's your cross-section shot:

Result: delicious, but way salty. Next time I do this, I'm going to switch out the summer sausage for some veggies, e.g., green bell peppers and mushrooms. Otherwise, the pie made for marvelous leftovers, which I finished off today. I still have some spare pie filling left, so I might either make some naan (thanks to a recipe from Charles) or mix everything into some cooked spaghetti, which I'll either eat as is or bake as a sort of spaghetti casserole.