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Pizza Pot Pie

Discover the ultimate comfort food with our Pizza Pot Pie recipe! This unique twist combines the cheesy, meaty goodness of pizza with the heartiness of a pot pie. Perfect for pizza lovers looking for something new, this dish is packed with mozzarella, Italian sausage, cream cheese, and a medley of vegetables, all encased in a flaky pie crust. Ideal for family dinners or impressing guests, this recipe is sure to become a new favorite.

Ingredients

Scale
  • 2 cupsshredded mozzarella cheese1 tspdry oregano3/4lb Italian sausage250gcream cheese1 cupcherry tomatoes, halved1/2red onion, diced1/2 cupsweet bell pepper, diced18slices pepperoni2tbsps sliced black olivesPie dough for 2 crust 9″ pie1egg and 1 tsp water for egg wash9” cast iron pan
  • 1 tspdry oregano3/4lb Italian sausage250gcream cheese1 cupcherry tomatoes, halved1/2red onion, diced1/2 cupsweet bell pepper, diced18slices pepperoni2tbsps sliced black olivesPie dough for 2 crust 9″ pie1egg and 1 tsp water for egg wash9” cast iron pan
  • 3/4lb Italian sausage
  • 250gcream cheese1 cupcherry tomatoes, halved1/2red onion, diced1/2 cupsweet bell pepper, diced18slices pepperoni2tbsps sliced black olivesPie dough for 2 crust 9″ pie1egg and 1 tsp water for egg wash9” cast iron pan
  • 1 cupcherry tomatoes, halved1/2red onion, diced1/2 cupsweet bell pepper, diced18slices pepperoni2tbsps sliced black olivesPie dough for 2 crust 9″ pie1egg and 1 tsp water for egg wash9” cast iron pan
  • 1/2red onion, diced
  • 1/2 cupsweet bell pepper, diced18slices pepperoni2tbsps sliced black olivesPie dough for 2 crust 9″ pie1egg and 1 tsp water for egg wash9” cast iron pan
  • 18slices pepperoni2tbsps sliced black olivesPie dough for 2 crust 9″ pie1egg and 1 tsp water for egg wash9” cast iron pan
  • 2tbsps sliced black olives
  • Pie dough for 2 crust 9″ pie1egg and 1 tsp water for egg wash9” cast iron pan
  • 1egg and 1 tsp water for egg wash9” cast iron pan
  • 9” cast iron pan

Instructions

  1. In a large mixer bowl, blend the cream cheese, mozzarella (reserve 2 tbsp mozzarella for later), and oregano. Set aside.Cut the sausage into pieces. Brown in a skillet until almost completely cooked, breaking it up as it cooks. Add the onions, sweet pepper, and black olives. Cook for 1-2 minutes then remove from heat.Combine the meat mixture with the cheese mixture and fold in the tomatoes.Roll out half the pastry on a floured surface and place it in a 9″ cast iron pan. Add the filling, then top with half the pepperoni slices.Roll out the top crust, place it over the filling, and pinch the edges to seal. Make a few slits for steam to escape. Brush with egg wash and sprinkle some oregano.Arrange the rest of the pepperoni slices on top, ensuring not to cover the slits. Sprinkle the reserved mozzarella.Bake at 350°F for 40-45 minutes or until golden brown.Cool for 10 minutes before slicing.
  2. Cut the sausage into pieces. Brown in a skillet until almost completely cooked, breaking it up as it cooks. Add the onions, sweet pepper, and black olives. Cook for 1-2 minutes then remove from heat.Combine the meat mixture with the cheese mixture and fold in the tomatoes.Roll out half the pastry on a floured surface and place it in a 9″ cast iron pan. Add the filling, then top with half the pepperoni slices.Roll out the top crust, place it over the filling, and pinch the edges to seal. Make a few slits for steam to escape. Brush with egg wash and sprinkle some oregano.Arrange the rest of the pepperoni slices on top, ensuring not to cover the slits. Sprinkle the reserved mozzarella.Bake at 350°F for 40-45 minutes or until golden brown.Cool for 10 minutes before slicing.
  3. Combine the meat mixture with the cheese mixture and fold in the tomatoes.Roll out half the pastry on a floured surface and place it in a 9″ cast iron pan. Add the filling, then top with half the pepperoni slices.Roll out the top crust, place it over the filling, and pinch the edges to seal. Make a few slits for steam to escape. Brush with egg wash and sprinkle some oregano.Arrange the rest of the pepperoni slices on top, ensuring not to cover the slits. Sprinkle the reserved mozzarella.Bake at 350°F for 40-45 minutes or until golden brown.Cool for 10 minutes before slicing.
  4. Roll out half the pastry on a floured surface and place it in a 9″ cast iron pan. Add the filling, then top with half the pepperoni slices.Roll out the top crust, place it over the filling, and pinch the edges to seal. Make a few slits for steam to escape. Brush with egg wash and sprinkle some oregano.Arrange the rest of the pepperoni slices on top, ensuring not to cover the slits. Sprinkle the reserved mozzarella.Bake at 350°F for 40-45 minutes or until golden brown.Cool for 10 minutes before slicing.
  5. Roll out the top crust, place it over the filling, and pinch the edges to seal. Make a few slits for steam to escape. Brush with egg wash and sprinkle some oregano.Arrange the rest of the pepperoni slices on top, ensuring not to cover the slits. Sprinkle the reserved mozzarella.Bake at 350°F for 40-45 minutes or until golden brown.Cool for 10 minutes before slicing.
  6. Arrange the rest of the pepperoni slices on top, ensuring not to cover the slits. Sprinkle the reserved mozzarella.Bake at 350°F for 40-45 minutes or until golden brown.Cool for 10 minutes before slicing.
  7. Bake at 350°F for 40-45 minutes or until golden brown.Cool for 10 minutes before slicing.
  8. Cool for 10 minutes before slicing.

Notes

For a spicier kick, consider adding a teaspoon of red pepper flakes to the cheese mixture.
Ensure the pie crust edges are well sealed to prevent filling from leaking.

  • Author: Chef Stella