Let pie crusts stand at room temperature
according to package directions. Lightly grease a 9-inch pie
plate. Sprinkle pie plate with cornmeal; set aside.
Meanwhile, in a large skillet cook sausage
until brown. Add pepperoni; heat through. Drain fat. Pat dry
with paper towels to remove additional fat. Stir in the mushrooms.
Set aside.
Combine pizza sauce, red pepper and chili
powder. Set aside.
Unfold pie crusts. Transfer one of the
crusts to prepared pie plate. Sprinkle one-third of the shredded
cheese over bottom crust. Pour half of the pizza sauce over cheese.
Top with the sausage mixture, another one-third of the shredded
cheese, and the remaining pizza sauce. Top; with the remaining
shredded cheese.
Cut several slits in remaining crust.
Place top crust on filling. Trim and flute edge. Brush with milk
or water.
Bake in a 425*F (220*C) oven about 30
minutes or until crust is golden brown and pizza is heated through.
let stand for 10 minutes before serving.
