Cooktrove

Pizza Pot Pie: A Delicious Twist on a Classic Comfort Food

Pizza Pot Pie: Prepare to have your mind blown! Imagine all the comforting, cheesy goodness of a deep-dish pizza, but served in a warm, individual pot pie. It’s a culinary mashup that’s guaranteed to become a family favorite. This isn’t your grandma’s pot pie, unless your grandma happens to be a pizza-loving genius!

While the exact origins of the Pizza Pot Pie are shrouded in mystery, its inspiration is clear: a love for both classic pot pies and the universally adored pizza. Pot pies themselves have a long and storied history, dating back to ancient Greece, where they were primarily savory meat pies. Pizza, of course, hails from Italy and has conquered the world with its simple yet satisfying combination of crust, sauce, cheese, and toppings.

So, why is this dish so irresistible? It’s the perfect marriage of textures and flavors. The flaky, buttery crust gives way to a molten core of cheesy, saucy, pepperoni-packed deliciousness. It’s comforting, convenient, and customizable – you can easily adapt the fillings to suit your own preferences. Plus, who can resist the fun of eating their own personal pizza pie? Get ready to experience pizza in a whole new, incredibly satisfying way!

Pizza Pot Pie this Recipe

Ingredients:

  • For the Dough:
    • 2 ½ cups all-purpose flour, plus more for dusting
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 packet (2 ¼ teaspoons) active dry yeast
    • 1 cup warm water (105-115°F)
    • 2 tablespoons olive oil, plus more for greasing
  • For the Pizza Filling:
    • 1 pound Italian sausage, removed from casings
    • 1 medium onion, chopped
    • 1 green bell pepper, chopped
    • 4 cloves garlic, minced
    • 1 (28 ounce) can crushed tomatoes
    • 1 (15 ounce) can tomato sauce
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • ½ teaspoon red pepper flakes (optional)
    • Salt and pepper to taste
    • 1 cup sliced pepperoni
    • 1 cup sliced mushrooms
    • ½ cup sliced black olives
    • 1 cup shredded mozzarella cheese, plus more for topping
    • ½ cup shredded provolone cheese
    • ¼ cup grated Parmesan cheese
  • For the Egg Wash:
    • 1 large egg
    • 1 tablespoon milk or water

Preparing the Dough:

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar. This ensures the salt and sugar are evenly distributed throughout the flour, which is important for proper yeast activation and flavor.
  2. Activate the Yeast: In a separate small bowl, dissolve the yeast in the warm water. Let it stand for 5-10 minutes, or until foamy. This step is crucial to ensure your yeast is alive and active. If it doesn’t foam, the yeast is likely dead, and you’ll need to start over with fresh yeast.
  3. Combine Wet and Dry Ingredients: Pour the yeast mixture and olive oil into the bowl with the dry ingredients. Use a wooden spoon or your hands to mix until a shaggy dough forms.
  4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a tiny bit more water, a teaspoon at a time. Kneading develops the gluten in the flour, which gives the dough its structure and chewiness.
  5. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size. The warmer the environment, the faster the dough will rise. You can place it in a slightly warmed oven (turned off!) or near a sunny window.
  6. Punch Down the Dough: Once the dough has doubled, gently punch it down to release the air. This helps to redistribute the yeast and create a more even texture.

Making the Pizza Filling:

  1. Brown the Sausage: In a large skillet or Dutch oven, cook the Italian sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease. Removing the sausage from its casings allows it to crumble and cook more evenly.
  2. Sauté the Vegetables: Add the chopped onion and green bell pepper to the skillet and cook until softened, about 5-7 minutes. The onions should become translucent and the peppers slightly tender.
  3. Add Garlic: Add the minced garlic and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
  4. Add Tomato Sauce and Seasonings: Stir in the crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste. The red pepper flakes add a touch of heat, but you can omit them if you prefer a milder flavor.
  5. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat and let it simmer for 15-20 minutes, stirring occasionally. Simmering allows the flavors to meld together and the sauce to thicken slightly.
  6. Add Pizza Toppings: Stir in the pepperoni, mushrooms, and black olives. Cook for another 5 minutes, or until the mushrooms are tender. You can customize the toppings to your liking. Feel free to add other vegetables, meats, or cheeses.
  7. Incorporate the Cheese: Remove the skillet from the heat and stir in the mozzarella, provolone, and Parmesan cheeses. The cheese will melt into the sauce, creating a rich and cheesy filling.

Assembling the Pizza Pot Pie:

  1. Preheat Oven: Preheat your oven to 400°F (200°C).
  2. Prepare Baking Dish: Grease a 9-inch deep-dish pie plate or a 9-inch springform pan with olive oil. The deep dish is important to hold all the filling. A springform pan will make it easier to remove the pot pie after baking.
  3. Divide the Dough: Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a circle slightly larger than the diameter of your pie plate.
  4. Line the Pie Plate: Carefully transfer the dough to the pie plate, pressing it into the bottom and up the sides. Trim any excess dough, leaving about a 1-inch overhang.
  5. Add the Filling: Pour the pizza filling into the dough-lined pie plate. Make sure the filling is evenly distributed.
  6. Roll Out the Top Crust: Roll out the remaining half of the dough into a circle slightly larger than the diameter of your pie plate.
  7. Cover the Filling: Carefully place the dough circle over the filling. Trim any excess dough, leaving a slight overhang.
  8. Seal the Edges: Crimp the edges of the top and bottom crusts together to seal. You can use a fork to press the edges together or create a decorative crimped edge with your fingers.
  9. Cut Vents: Cut several slits in the top crust to allow steam to escape during baking. This will prevent the crust from puffing up too much and potentially bursting.
  10. Prepare Egg Wash: In a small bowl, whisk together the egg and milk (or water).
  11. Brush with Egg Wash: Brush the top crust with the egg wash. This will give the crust a golden-brown color and a glossy finish.
  12. Add Cheese Topping (Optional): Sprinkle the top of the crust with additional shredded mozzarella cheese and Parmesan cheese, if desired. This will create a cheesy and bubbly topping.
  13. Bake: Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can tent it with aluminum foil.
  14. Cool Slightly: Let the pot pie cool for 10-15 minutes before slicing and serving. This will allow the filling to set slightly and prevent it from being too runny.

Tips for Success:

  • Use High-Quality Ingredients: The better the ingredients, the better the flavor of your pizza pot pie. Use fresh, high-quality sausage, vegetables, and cheeses.
  • Don’t Overcrowd the Skillet: When browning the sausage and sautéing the vegetables, make sure not to overcrowd the skillet. Overcrowding can cause the ingredients to steam instead of brown. Cook in batches if necessary.
  • Adjust Seasonings to Taste: Taste the filling as you go and adjust the seasonings to your liking. You may want to add more salt, pepper, oregano, basil, or red pepper flakes.
  • Make Ahead: You can prepare the dough and the filling ahead of time. Store the dough in the refrigerator for up to 24 hours. Store the filling in the refrigerator for up to 3 days. When you’re ready to assemble the pot pie, simply bring the dough and filling to room temperature.
  • Customize the Filling: Feel free to customize the filling to your liking. You can add other vegetables, meats, or cheeses. Some popular additions include mushrooms, onions, peppers, olives, spinach, pepperoni, ham, bacon, and different types of cheese.
  • Use a Pizza Stone: Baking the pot pie on a pizza stone can help to ensure that the bottom crust is crispy and golden brown. Preheat the pizza stone in the oven before placing the pot pie on it.
  • Prevent a

    Pizza Pot Pie

    Conclusion:

    So, there you have it! This Pizza Pot Pie recipe is more than just a meal; it’s an experience. It’s the ultimate comfort food mashup, bringing together the best parts of pizza and the cozy warmth of a pot pie. I truly believe this is a must-try for anyone who loves pizza, enjoys a hearty, satisfying dinner, or simply wants to try something new and exciting in the kitchen.

    Why is it a must-try, you ask? Well, first and foremost, it’s incredibly delicious. The combination of the savory filling, packed with your favorite pizza toppings, and the flaky, golden-brown crust is simply irresistible. It’s also surprisingly easy to make, especially if you opt for store-bought pie crust (no judgment here!). Plus, it’s a fantastic way to use up leftover ingredients in your fridge. Got some extra veggies, cooked sausage, or pepperoni hanging around? Toss them in!

    But the real magic of this Pizza Pot Pie lies in its versatility. Feel free to get creative with the filling. If you’re a meat lover, add some ground beef, bacon, or ham. If you prefer a vegetarian option, load it up with mushrooms, bell peppers, onions, and spinach. For a spicier kick, add some jalapeños or red pepper flakes. The possibilities are endless!

    As for serving suggestions, this pot pie is a complete meal on its own. However, a simple side salad with a light vinaigrette can add a refreshing contrast to the richness of the pie. You could also serve it with a side of garlic bread for dipping into the delicious sauce. And don’t forget the grated Parmesan cheese and red pepper flakes for topping!

    Here are a few variations to consider:

    Individual Pizza Pot Pies:

    For a fun and personalized twist, bake the filling in individual ramekins and top each with a smaller circle of pie crust. This is perfect for portion control and makes for an elegant presentation.

    Deep Dish Pizza Pot Pie:

    Use a deeper dish and increase the baking time slightly for a thicker, more substantial pot pie. This is ideal for feeding a larger crowd.

    Crustless Pizza Pot Pie:

    If you’re looking for a lower-carb option, skip the crust altogether and bake the filling in a casserole dish. Top with a generous layer of mozzarella cheese for a cheesy, crustless delight.

    White Pizza Pot Pie:

    Instead of a tomato-based sauce, use a creamy Alfredo sauce or a garlic-infused white sauce. Top with ricotta cheese, spinach, and artichoke hearts for a sophisticated twist.

    I’m so excited for you to try this recipe! I know you’re going to love it as much as I do. It’s a guaranteed crowd-pleaser and a fun way to shake up your dinner routine.

    So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to create some pizza pot pie magic! And most importantly, don’t forget to share your experience with me. I’d love to hear about your variations, your successes, and any tips you have for making this recipe even better. Tag me in your photos on social media, leave a comment below, or send me an email. I can’t wait to see what you create! Happy cooking!

    Pizza Pot Pie: A Delicious Twist on a Classic Comfort Food

    Hearty pizza pot pie with Italian sausage, vegetables, rich tomato sauce, and cheese, baked under a golden crust.

    Save This Recipe
    Prep Time45 minutes
    Cook Time30-40 minutes
    Total Time95 minutes
    Yield6-8 servings
    👨‍🍳By: Tessa
    📂Category: Appetizer
    📊Difficulty: Easy
    🌍Cuisine: American
    🍽️Yield: 6-8 servings
    🥗Dietary: Vegetarian

    Ingredients

    Instructions

    Recipe Notes

    • Use high-quality ingredients for the best flavor.
    • Don’t overcrowd the skillet when browning the sausage and vegetables. Cook in batches if necessary.
    • Adjust seasonings to taste.
    • The dough and filling can be prepared ahead of time. Store the dough in the refrigerator for up to 24 hours and the filling for up to 3 days.
    • Customize the filling with your favorite pizza toppings.
    • Baking the pot pie on a pizza stone can help ensure a crispy bottom crust.
    • To prevent a soggy crust, you can blind bake the bottom crust for 10 minutes before adding the filling.

    Frequently Asked Questions

    → How do I ensure the bread stays moist?
    Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
    → Can I substitute ingredients?
    Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
    → How long does this bread keep?
    Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
    → What if I don't have all the spices?
    You can adjust spices to taste or substitute with similar warming spices.
    → Can I freeze this bread?
    Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

If you enjoyed this…