Name: Italian-Inspired Deep-Dish Pizza Quiche
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: Nonstick cooking spray -; Fine cornmeal - 1 tablespoon; Refrigerated pizza dough - 1 (16 ounce) package; Shredded mozzarella cheese - 2 cups; Shredded extra-sharp Cheddar cheese - 2 cups; Grated Parmesan cheese, or to taste - ¼ cup; Chopped sun-dried tomatoes, or to taste - ½ cup; Italian sausage, cooked, pork - 8 ounces; Sliced baby portobello mushrooms - 4 ounces; Sweet red pepper, thinly sliced - 1 small; Sliced black olives, or to taste - ¼ cup; Heavy cream - 2 cups; Eggs - 4 large; Crushed dried basil - 1 teaspoon; Dried oregano - 1 teaspoon; Whole fennel seeds - 1 teaspoon; Garlic salt - ½ teaspoon; Crushed red pepper - ¼ teaspoon; Garlic powder - ¼ teaspoon; Pepperoni - 14 slices

Ingredients for - Italian-Inspired Deep-Dish Pizza Quiche

1. Nonstick cooking spray

2. Fine cornmeal 1 tablespoon

3. Refrigerated pizza dough 1 (16 ounce) package

4. Shredded mozzarella cheese 2 cups

5. Shredded extra-sharp Cheddar cheese 2 cups

6. Grated Parmesan cheese, or to taste ¼ cup

7. Chopped sun-dried tomatoes, or to taste ½ cup

8. Italian sausage, cooked, pork 8 ounces

9. Sliced baby portobello mushrooms 4 ounces

10. Sweet red pepper, thinly sliced 1 small

11. Sliced black olives, or to taste ¼ cup

12. Heavy cream 2 cups

13. Eggs 4 large

14. Crushed dried basil 1 teaspoon

15. Dried oregano 1 teaspoon

16. Whole fennel seeds 1 teaspoon

17. Garlic salt ½ teaspoon

18. Crushed red pepper ¼ teaspoon

19. Garlic powder ¼ teaspoon

20. Pepperoni 14 slices

How to cook deliciously - Italian-Inspired Deep-Dish Pizza Quiche

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 2 1/2-inch deep, 9 1/2-inch round springform pan with nonstick spray, then evenly dust with cornmeal.

2 . Stage

Roll out and stretch pizza dough to a diameter of about 15 1/2 inches. Carefully place it in the prepared pan to cover the bottom and sides with some overhang, re-stretching as needed.

3 . Stage

Toss mozzarella, Cheddar, and Parmesan cheeses together to mix. Set aside 1 cup in the refrigerator for later. Sprinkle 1/2 of the remaining cheese over the dough. Layer with sun-dried tomatoes, sausage, mushrooms, sweet pepper, and olives, in that order.

4 . Stage

Prepare custard: Whisk eggs in a 4-cup liquid measure. Add cream, eggs, basil, oregano, fennel seeds, garlic salt, crushed red pepper, and garlic powder and whisk until well combined.

5 . Stage

Pour 1/2 of the custard mixture over the layered ingredients. Top with remaining (non-refrigerated) cheese, then pour the remaining custard evenly over top. Roll the dough overhang inward over the cheese and custard.

6 . Stage

Place the springform pan on a large sheet of foil, and gather the foil up and around the pan in case it leaks. Transfer to the preheated oven and bake for 1 hour 15 minutes. Tent the top with foil to prevent excessive browning, and bake until fully set, about 45 minutes longer.

7 . Stage

Carefully remove from the oven. Sprinkle with reserved 1 cup cheese and pepperoni slices. Pop back into the oven and bake until cheese melts, about 10 minutes.

8 . Stage

Remove from the oven and place on a cooling rack. Tent loosely with foil and let rest for about 2 hours. (It will stay hot and be completely set after 2 hours.)

9 . Stage

Release the ring. Slice through the outer crust with a serrated knife, then a sharp chef's knife to finish slicing the pieces.