The crust on this pie is more like pizza crust than pie crust. It's easy to make your own, but if time's not on your side, you can use Hy-Vee pizza crust dough. You'll need two tubes.

Deep-Dish Italian Meat Pie

To make dough, dissolve yeast in warm water in a large bowl. Stir in 1-1/2 tablespoons olive oil. Stir in all-purpose flour, whole wheat flour and salt. Turn out onto a lightly floured surface and knead 5 minutes. Place in lightly greased bowl, cover with a tea towel and let rise 45 minutes or until doubled in size. 

Meanwhile, heat remaining 2 teaspoons olive oil in a medium skillet over medium heat. Cook onion and garlic for 3 minutes or until tender. Add spinach and basil; cook about 5 minutes more or until all moisture is evaporated. Set aside.  

Preheat oven to 400 degrees. Lightly grease a 9-inch cake pan. 

Punch down dough; divide dough into two parts, with one part being twice the size of the other. Cover and let rest 5 minutes. Keeping smaller portion covered, roll out larger portion of dough to a 12-inch circle on a lightly floured surface. Fit into prepared pan with dough overlapping edges evenly. Layer one-third of the provolone, one-third of the pastrami, one-third of the ham, one-third of the salami, one-half of the roasted red peppers and one-half of the spinach mixture. Repeat layers once. Top with remaining meat and provolone.

Roll out remaining dough portion to a 10-inch circle. Place on top of cheese. Pinch dough together at edges. Using a sharp knife, cut 3 or 4 slashes in dough. Brush with beaten egg. Bake 35 to 40 minutes or until crust is golden brown. Cool 10 minutes. Cut into wedges; serve warm.