Pizza Pot Pie
Indulge in the perfect fusion of two beloved classics—pizza and pot pie—with our delightful Pizza Pot Pie recipe. This inventive dish marries the gooey, cheesy essence of pizza with the comforting warmth of a pot pie. Bursting with flavor from mozzarella, Italian sausage, cream cheese, and a colorful assortment of veggies, this recipe promises to elevate your dining experience.
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| Ingredient | Quantity |
|---|---|
| Shredded mozzarella cheese | 2 cups |
| Dry oregano | 1 tsp |
| Italian sausage | 3/4 lb |
| Cream cheese | 250g |
| Cherry tomatoes, halved | 1 cup |
| Red onion, diced | 1/2 |
| Sweet bell pepper, diced | 1/2 cup |
| Pepperoni slices | 18 slices |
| Sliced black olives | 2 tbsps |
| Pie dough for 9″ pie | for 2 crusts |
| Egg | 1 |
| Water | 1 tsp |
Instructions
Prepare the Cheese Mixture
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- In a large mixer bowl, combine cream cheese, mozzarella (reserving 2 tbsp for later), and oregano. Set aside.
Cook the Sausage and Vegetables
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- Cut the Italian sausage into pieces. Brown in a skillet until nearly cooked through, breaking it apart as it cooks. Add onions, sweet peppers, and black olives. Cook for an additional 1-2 minutes, then remove from heat.
Combine and Fill
- Fold the meat mixture into the cheese mixture. Add cherry tomatoes and mix gently.
Assemble the Pot Pie
- Roll out half of the pie dough on a floured surface and place it in a 9” cast iron pan. Spoon in the filling and top with half of the pepperoni slices.
Add the Top Crust
- Roll out the remaining pie dough for the top crust. Place it over the filling and pinch the edges to seal. Make a few slits in the crust to allow steam to escape. Brush with egg wash and sprinkle with oregano.
Bake
- Arrange the remaining pepperoni slices on top of the crust, avoiding the slits. Sprinkle with reserved mozzarella.
- Bake at 350°F for 40-45 minutes until golden brown.
Serve
- Allow the pot pie to cool for 10 minutes before slicing.
