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Chicago Pizza Pot Pie Recipe

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3.8 from 257 reviews

Chicago Pizza Pot Pie is a delightful twist on the classic deep dish pizza featuring a crispy yet doughy crust filled with pepperoni, mushrooms, savory tomato sauce, and gooey melted mozzarella cheese. Served in individual ovenproof bowls, this recipe delivers a comforting and hearty meal perfect for pizza lovers looking for something unique and satisfying.

Ingredients

For the Sauce and Filling

  • 4 oz pepperoni, cut into small cubes
  • ½ tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1 garlic clove, minced
  • 14 oz can crushed tomatoes
  • Salt and pepper, to taste
  • 6-8 bella mushrooms, sliced
  • 1 cup grated mozzarella cheese

For the Dough and Assembly

  • ½ lb pizza dough
  • Extra flour for dusting and rolling
  • 1 tablespoon melted butter
  • Cooking spray, for coating bowls and fingertips

Instructions

  1. Cook Pepperoni: Heat a medium-sized pot over medium heat. Add the cubed pepperoni and olive oil. Sauté until the fat renders out and pepperoni slightly caramelizes, about 10 minutes.
  2. Add Seasoning and Garlic: Stir in Italian seasoning and minced garlic. Cook for about 10 seconds until fragrant.
  3. Simmer Sauce: Add crushed tomatoes, season with salt and pepper, and stir. Let the sauce simmer gently for approximately 15 minutes. Remove from heat and allow to cool completely.
  4. Prepare Oven and Bowls: Preheat oven to 400°F (200°C), placing a rack in the lower section. Generously spray two ovenproof bowls or crocks with cooking spray.
  5. Assemble Cheese and Mushrooms: Divide mozzarella cheese evenly, placing ½ cup inside each bowl. Press cheese into the sides and bottom to form a cheese ‘bowl.’ Add 3-4 mushroom slices on top of the cheese, then spoon about ½ cup of cooled pepperoni sauce over mushrooms.
  6. Roll Out Dough: Divide pizza dough into two portions. On a floured surface, roll each into a 6-8 inch round, leaving a 1-inch overhang to cover the bowl edges.
  7. Cover Bowls with Dough: Drape dough rounds over the bowls. Spray your fingertips with cooking spray to help handle the dough and press the edges down to seal. No need to vent or dock the dough. Place the bowls on a sheet pan.
  8. Bake: Bake in the preheated oven until the crust is lightly golden, approximately 15 minutes.
  9. Finish Crust: Let the pot pies cool for 5 minutes. Brush the crust tops with melted butter for a shiny, flavorful finish.
  10. Serve: Carefully invert each bowl onto a plate. Use a fork handle to loosen the crust edges from the bowl. Lift away the bowl to reveal the cheesy, saucy pot pie. Repeat with the second bowl and enjoy.

Notes

  • Ensure the pepperoni sauce is completely cooled before assembling to prevent dough sogginess.
  • You can substitute mozzarella with a blend of Italian cheeses for extra flavor.
  • For a vegetarian version, omit pepperoni and add extra mushrooms or vegetables.
  • Use ovenproof bowls that can withstand high temperatures and are of similar size for even cooking.
  • The cheese bowl formed inside the dish adds delicious texture and prevents soggy crust.

Find it online: https://flavorspath.com/chicago-pizza-pot-pie-recipe/