Get the 10 1/2 Inch Pan HERE
Preheat your oven to 375 degrees.
Put a skillet over a medium-high flame and heat the oil. Add the sausage to the pan and cook while breaking it up with a wooden spoon. Cook until nicely browned. Set aside.
Place the thawed crust on a very large piece of floured parchment paper. Roll the crust out with a rolling pin until large enough to fit into the 10 1/2 inch pan.
Place your hand under the parchment paper and flip the dough into a 10 1/2 inch pan. Peel off the parchment and arrange the dough so it comes up the sides and trim any excess that hangs over. Dock the crust with a fork and refrigerate white you make the filling.
Add the cooled sausage and the remaining ingredients to a mixing bowl and mix until combined.
Spread the filling over the crust and bake for 50-60 minutes or until the cheese is golden brown. Let rest for 15 minutes before cutting. May be served warm or at room temperature.