Pizza Pot Pie

Inspired by the famous pizza pot pie served at Chicago Pizza and Oven Grinder Co., we dreamed up a homemade version with the same oozy cheese[ goodness by using store-bought pizza dough and extra-melty sliced Havarti from the deli case.]

Total Time:
2 hr 15 min
20 min
1 hr
55 min

4 servings

  • 8 ounces store-bought pizza dough
  • 2 tablespoons olive oil
  • 3 cloves garlic, roughly chopped
  • 1 green bell pepper, roughly chopped
  • 1 small yellow onion, roughly chopped
  • 1 pound sweet Italian sausage, casings removed
  • One 24-ounce jar marinara sauce
  • 1/2 teaspoon dried oregano
  • Pinch of red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter, melted
  • 12 ounces sliced Havarti
  • Put the pizza dough in a medium bowl and coat well with 1 tablespoon of the oil. Cover with plastic wrap and put in a warm place until doubled in bulk, about 1 hour depending on the dough.

  • Meanwhile, preheat the oven to 400 degrees F. Put the garlic, bell peppers and onions in a food processor and pulse until finely chopped, scraping down the sides of the bowl halfway through.

  • Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 4 minutes. Add the onion mixture and cook, stirring occasionally, until the moisture has evaporated from the pan and the onions are soft, about 5 minutes. Stir in the marinara sauce, oregano, red pepper flakes, 1/4 cup water, 1/2 teaspoon salt and several grinds of black pepper. Bring to a simmer, reduce the heat to medium low and cook, uncovered, stirring often, until thick, about 15 minutes.

  • Brush the sides and lip of a 1-quart (6-inch) ramekin with the butter. Line the bottom and sides with the Havarti. Fill with 1 1/2 cups of the hot marinara-sausage sauce. Reserve the remaining sauce for another use. Gently pull and stretch the pizza dough into a 10-inch circle and place it over the ramekin, leaving a 2-inch overhang all around. Gently press around the edges of the ramekin to lightly seal. Put on a baking sheet and bake until golden brown and the top sounds hollow when you tap it, about 30 minutes.

  • Carefully remove the baking sheet from the oven, transfer the ramekin to a heatproof surface and place a plate on top. Carefully invert the ramekin onto the plate, using a spoon to gently pry the dough from the dish. Serve hot.

  • Special equipment: a 1-quart (6-inch ramekin)

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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