Rustic Dalisa hot Italian sausage pie

Filling

1. Preheat oven to 375 °F and place rack in the middle position.
2. In a skillet over high heat, heat a drizzle of vegetable oil and brown sliced sausage. Set aside.
3. Meanwhile, cut fresh tomatoes into thin slices. Set aside on a plate so that tomatoes can release their juices.
4. Chop sun-dried tomatoes.

Crust

1. Butter bottom of a large baking sheet and sprinkle with a little bit of flour.
2. On a floured surface, roll out dough into a rectangle slightly larger than your baking sheet. Carefully place dough on baking sheet.

Assembly

1. Spread Dijon mustard in centre of dough, leaving a 2- to 3-inch border.
2. Arrange sausage slices in the centre, add the sun-dried tomatoes and finish with the fresh tomato slices. Season with salt and pepper.
3. Squeeze and drain sauerkraut then spread on edges only.
4. Sprinkle a little bit of mozzarella cheese on top of the sauerkraut.
5. Fold edge of the dough inward over the sauerkraut and mozzarella filling.
6. Grate a little bit of Gruyère cheese directly over the tomatoes.
7. Add leaves from sprig of rosemary.
8. Drizzle with olive oil.
9. Mix egg yolk with a little bit of melted butter and brush it on the edges of the folded pie.
10. Bake for 45 minutes or until golden brown.