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Comforting Pizza Pot Pie

This cozy pizza pot pie combines the deliciousness of pizza with the heartiness of a pot pie, filled with pepperoni, mozzarella, and sautéed vegetables in a flaky crust.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American, Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 14–16 oz package refrigerated pizza dough or 1 homemade pizza dough ball — makes life easier
  • 1 large egg beaten with 1 tablespoon water for egg wash
For the filling
  • 1 cup pizza sauce store-bought or homemade; prefer garlicky, herb-forward
  • 2 cups shredded mozzarella cheese whole-milk mozzarella is best for meltiness
  • 1 cup sliced pepperoni or a mix of pepperoni and diced cooked sausage
  • 1/2 cup diced green bell pepper optional for added brightness
  • 1/2 cup thinly sliced red onion for sweet bite
  • 1/2 cup sliced mushrooms pat dry to avoid sogginess
  • 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil for sautéing veggies; plus a little for brushing
  • 1/4 cup grated Parmesan cheese optional for finishing
  • to taste Salt and black pepper a pinch or two as needed

Method
 

Preheat & Prepare the Base
  1. Preheat your oven to 400°F (200°C) and place a rack in the lower-middle position.
  2. Lightly grease a 9-inch deep-dish pie plate or a 10-inch cast-iron skillet with olive oil.
  3. On a lightly floured surface, roll out one ball of pizza dough slightly larger than your dish and press it into the pie plate.
  4. Let the dough hang a bit over the edges to create a beautiful crust.
Make the Main Filling
  1. Warm the olive oil in a skillet over medium heat and sauté sliced mushrooms, diced bell pepper, and red onion until soft, about 5–7 minutes.
  2. Season with salt, pepper, garlic powder, and half the oregano.
  3. In a bowl, mix together the pizza sauce, sautéed veggies, half the mozzarella, and pepperoni, then adjust seasoning.
Assemble and Bake
  1. Spoon the filling into the prepared crust and sprinkle the remaining mozzarella on top.
  2. Roll out the second dough ball to cover the top, crimp and seal as desired, and brush with egg wash.
  3. Bake for 25–35 minutes until golden brown and filling bubbles through.
  4. Let rest for 10–15 minutes before slicing and serving.

Notes

Feel free to swap toppings for veggies, meats, or a vegetarian version. To avoid a soggy crust, consider pre-baking the bottom crust for 6-8 minutes before adding filling.