Start with the filling. Brown the sausages in heavy skillet, then set them aside to cool.

Add the butter to the pan and heat until it's melted. Gently cook the onions and garlic on medium-low until the onions are translucent.

While they are cooking, slice the sausage and chop the pepperoni and sundried tomatoes. Stir the meats and tomatoes in with this onions and cook on low for about 5 to 10 minutes. 

Next, stir in the water, tapenade, red wine, tomato sauce, and tomato paste. Bring to a boil and simmer until the sauce thickens, about 10 minutes.

Meanwhile. cut the dough into four even pieces. Form each piece into a large round, about as thick as a thin crust pizza.

Place the filling in the center of each round. Top with mozzarella and parmesan.

Brush the sides with a little water, then fold the dough in half and pinch the edges closed. Use the tines of a fork around the edges to make to good seal.

Using a sharp paring knife, cut three or four slits in the top of each pie.

Place each one on a pizza stone or parchment lined baking dish.

Brush the top lightly with melted butter, then sprinkle a little parmesan cheese on the top.

Bake at 400 degrees for about 20 to 30 minutes. The top should be golden brown.

Let it cool a little before you eat - it gets really hot inside.

Serve with some pizza sauce on the side to dip the pie in.