1 lb. Italian sausage
1 (15 oz.) pkg. refrigerated ready pie crust
1 tsp. flour
1 (8 oz.) pkg. sliced mozzarella
2 c. purchased spaghetti sauce
1 c. shredded Monterey Jack cheese (4 oz.)
3 oz. thinly sliced pepperoni
1/2 c. pimento stuffed olives, sliced

Preheat oven to 425 degrees. Fry sausage in heavy skillet over medium heat until cooked through, turning occasionally. Drain. Dice sausage.

Dust 1 side of 1 crust with 1 teaspoon flour. Gently transfer crust to 9 inch pie pan floured side down. Press into pan. Arrange half of mozzarella over bottom of crust. Spread 1/2 of sauce over mozzarella, then sprinkle 1/2 of Monterey Jack cheese over sauce. Drizzle 1/2 cup spaghetti sauce over cheese. Top with 1/2 of pepperoni and 1/2 of sausage. Repeat layering with remaining mozzarella, 1/2 cup sauce, cheese pepperoni and sausage. Sprinkle with olives and drizzle remaining 1/2 cup spaghetti sauce. Top with remaining pie crust. Seal edges together. Bake until brown, about 40 minutes. Let pie stand 30 minutes before serving.