Italian-Inspired Deep-Dish Pizza Quiche

Name: Italian-Inspired Deep-Dish Pizza Quiche
Total time: 295
Yield: 8
Ingredients: nonstick cooking spray; 1 tablespoon fine cornmeal; 1 (16 ounce) package refrigerated pizza dough; 2 cups shredded mozzarella cheese; 2 cups shredded extra-sharp Cheddar cheese; 0.25 cup grated Parmesan cheese, or to taste; 0.5 cup chopped sun-dried tomatoes, or to taste; 8 ounces Italian sausage, cooked, pork; 4 ounces sliced baby portobello mushrooms; 1 small sweet red pepper, thinly sliced; 0.25 cup sliced black olives, or to taste; 2 cups heavy cream; 4 large eggs; 1 teaspoon crushed dried basil; 1 teaspoon dried oregano; 1 teaspoon whole fennel seeds; 0.5 teaspoon garlic salt; 0.25 teaspoon crushed red pepper; 0.25 teaspoon garlic powder; 14 slices pepperoni

Recipe by Wildflour from allrecipes.com

Dinner 5 Hr. 55 Mins.

Ingredients

8 servings

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nonstick cooking spray
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1 tablespoon fine cornmeal
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1 (16 ounce) package refrigerated pizza dough
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2 cups shredded mozzarella cheese
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2 cups shredded extra-sharp Cheddar cheese
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0.25 cup grated Parmesan cheese, or to taste
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0.5 cup chopped sun-dried tomatoes, or to taste
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8 ounces Italian sausage, cooked, pork
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4 ounces sliced baby portobello mushrooms
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1 small sweet red pepper, thinly sliced

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0.25 cup sliced black olives, or to taste
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2 cups heavy cream
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4 large eggs
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1 teaspoon crushed dried basil
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1 teaspoon dried oregano
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1 teaspoon whole fennel seeds
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0.5 teaspoon garlic salt
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0.25 teaspoon crushed red pepper
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0.25 teaspoon garlic powder
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14 slices pepperoni

Instructions

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