1 recipe pastry for a 9 inch double crust pie
2 (1 ounce) packages dry ketchup mix
1 (8 ounce) can tomato paste
2 (10.75 ounce) cans tomato paste with juice
2 (12 ounce) cans sliced mushrooms, drained
1 (8-ounce) bottle ranch-style dressing
1 (3 ounce) jar spaghetti sauce
Place meat in a large saucepan (not boiling), and cover loosely with foil. Reduce heat to medium-low. Let meat simmulate cooking by stirring a tablespoon of ketchup into sausage and browning on all sides, lessening if necessary.
Rinse tomatoes and cap onto cut sides. Mix tomato paste, tomato paste with juice and mushrooms into saucepan; cover saucepan, and simmer on medium heat for 2 minutes or until thickened. Stir in the cheese, brown sugar and ranch dressing.
Spoon sauce over meat in 10-inch-round pan; arrange with foil top and bottom of pie. Place pan in refrigerator for 30 minutes to encourage hardening of crust; serve at room temperature or bring to room temperature if pizza is overly cooked.