This recipe is a delightful twist on the classic pizzeria favorite, the pizza. The pizza pot pie offers all the familiar flavors and textures you love, but in a convenient and individual serving size. It’s perfect for a quick and satisfying meal, and it’s sure to become a family favorite.
A Little History about the Recipe
While the exact origin of the pizza pot pie is unknown, it’s believed to be an adaptation of traditional savory hand pies from various cultures. In the United States, it gained popularity in the mid-20th century as a convenient and portable meal option.
Gather Your Supplies and Get Ready to Bake!
This recipe is perfect for both novice and experienced cooks. It requires minimal equipment and comes together in under an hour, making it ideal for busy weeknights.
What you’ll need:
Tools:
Large mixing bowl
Skillet
Rolling pin
9-inch pie dish or cast iron pan
Pastry brush
Knife
Ingredients (for 4 individual pot pies):
For the filling:
2 cups shredded mozzarella cheese (reserve 2 tablespoons for later)
1 teaspoon dried oregano
¾ pound Italian sausage (casings removed)
250 grams cream cheese, softened
1 cup cherry tomatoes, halved
½ red onion, diced
½ cup diced sweet bell pepper (any color)
18 slices pepperoni
2 tablespoons sliced black olives
For the crust:
Pie dough for two 9-inch crusts (store-bought or homemade)
1 egg, beaten with 1 teaspoon water (for egg wash)
Optional toppings:
Pinch of red pepper flakes (for a spicy kick)
Grated Parmesan cheese
Number of servings: 4 Cooking time: 40-45 minutes
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Step-by-Step Guide to Pizza Pot Pie Perfection:
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Prepare the filling: In your large mixing bowl, combine the softened cream cheese, 2 cups of shredded mozzarella cheese, and oregano. Mix well until combined and set aside.
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Brown the sausage: Heat your skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until almost cooked through. This should take about 5-7 minutes.
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Sauté the vegetables: Once the sausage is browned, add the diced onion, bell pepper, and black olives to the skillet. Cook for 1-2 minutes, or until the vegetables are softened.
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Assemble the pot pies: Preheat your oven to 350°F (175°C). Lightly flour a clean surface and roll out half of the pie dough to a circle slightly larger than your 9-inch pie dish or cast iron pan. Gently transfer the dough to the pan, pressing it gently to form the bottom crust.
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Fill and seal: Add the sausage mixture and half the pepperoni slices to the prepared crust. Then, spoon in the cream cheese mixture and top with the remaining halved cherry tomatoes.
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Top it off: Roll out the remaining pie dough and place it over the filling, crimping the edges to seal the pot pie. Brush the top crust with the egg wash and sprinkle with your desired additional toppings, such as the reserved 2 tablespoons of mozzarella cheese, red pepper flakes, or grated Parmesan cheese.
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Bake until golden brown: Using a sharp knife, make a few small slits in the top crust to allow steam to escape during baking. Bake the pot pie in your preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
Pro Tip: For an extra gooey center, drizzle a teaspoon of melted butter over the filling before topping it with the second crust.
Top 5 Mistakes to Avoid for a Flawless Pizza Pot Pie:
- Undercooked sausage: Ensure the sausage is cooked through before adding it to the filling to avoid any potential foodborne illness.
- Soggy crust: If your pie crust seems soggy, pre-bake it for 5-7 minutes before adding the filling. This will help to brown and crisp up the bottom crust.
- Overfilling the pot pie: Resist the urge to overfill your pot pie, as this can lead to a burst crust and a messy bake.
- Forgetting the steam vents: Don’t forget to make a few small slits in the top crust to allow steam to escape during baking. This will prevent the crust from becoming soggy.
- Underbaking the pot pie: Ensure the pot pie bakes for the full 40-45 minutes, or until the crust is golden brown and the filling is bubbly. This ensures the dough is cooked through and the filling is heated to a safe temperature.
Serving and Storage Tips:
- Let the pot pie cool for at least 10 minutes before slicing and serving. This allows the filling to set slightly and prevents burning your mouth.
- Serve your pizza pot pie on its own, or pair it with a side salad or a bowl of your favorite soup for a complete and satisfying meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual pot pies in the oven at 350°F (175°C) for about 15 minutes, or until warmed through.
FAQs
1. Can I use ground beef instead of Italian sausage?
Absolutely! You can substitute ground beef for the Italian sausage in a 1:1 ratio. Brown the ground beef thoroughly before adding it to the filling, following the same steps as for the sausage.
2. What kind of cheese can I use instead of mozzarella?
Mozzarella cheese is a classic choice for pizza pot pie, but you can experiment with other types of cheese to suit your taste. Cheddar, Monterey Jack, or even a blend of Italian cheeses would all work well.
3. Can I make the pie dough from scratch?
Of course! If you’re feeling adventurous, you can use your favorite homemade pie dough recipe instead of store-bought dough. Just be sure to factor in the additional time required for making the dough from scratch.
4. How can I make this recipe vegetarian?
To make this recipe vegetarian, simply omit the Italian sausage and add an additional cup of your favorite chopped vegetables, such as mushrooms, zucchini, or spinach.
5. Can I freeze the pot pie before baking?
Yes, you can freeze the assembled pot pie before baking. Once assembled, wrap the unbaked pot pie tightly in plastic wrap and then again in aluminum foil. Freeze for up to 3 months. When ready to bake, thaw the pot pie in the refrigerator overnight and then bake according to the recipe instructions, adding 5-10 minutes to the baking time to account for the frozen state.
Conclusion:
The pizza pot pie is a versatile and delicious dish that’s perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy the warm, gooey goodness of a homemade pizza pot pie!
Feel free to experiment with different toppings and variations to create your own unique pizza pot pie masterpiece!
📖 Recipe
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Pizza Pot Pie
- Total Time: 1 hour 5 minutes
- Yield: Serves 6-8
Description
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
2 cups shredded mozzarella cheese
1 tsp dry oregano
3/4 lb Italian sausage
250g cream cheese
1 cup cherry tomatoes, halved
1/2 red onion, diced
1/2 cup sweet bell pepper, diced
18 slices pepperoni
2 tbsps sliced black olives
Pie dough for 2 crust 9″ pie
1 egg and 1 tsp water for egg wash
9” cast iron pan
Instructions
- 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.
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.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American-Italian
