Instructions: Remove casings from sausage. Cook sausage in a medium skillet until browned, stirring to crumble; drain well and set aside.

Line a 9 inch pieplate with one of the pie crusts; flute edges. Bake at 450 degrees F. for 5 minutes. Remove from oven; reduce oven temperature to 350 degrees F.

Combine Ricotta cheese and eggs; beat well. Stir in sausage, Mozzarella, pepperoni, and Parmesan. Spoon into partially baked pie crust. Cut remaining piecrust so that it becomes an 8 inch pie crust and cut into 6 wedges.

Arrange on top of filling. Bake at 350 degrees F. for 20 minutes. Brush milk over top of crust; bake an additional 20 minutes or until golden brown. Let cool 10 minutes; serve with warm pizza sauce.

Yield: 6 servings.

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