We are thrilled to be partnering with Red Gold Tomatoes for the rest of this year and 2021 to highlight their delicious canned tomato products. Today’s Pizza Pot Pie is the second recipe in our lineup!
Our Supreme Pizza Pot Pie is a weeknight dream! We take all of the ingredients of a classic supreme pizza, pile them into a bowl filled with gooey mozzarella cheese, cover with store-bought pizza crust and bake until the crust is golden and the inside is melty and piping hot! Customize each pie exactly how you want to suit all taste buds, big and small.
Supreme Pizza Pot Pie
If you thought pizza stopped at a traditional pepperoni pie, think again. Our Supreme Pizza Pot Pies are the perfect way to up your at-home pizza game and get the whole family in the kitchen.
Our Pizza Pot Pie is:
- Beyond cheesy with a layer of melty mozzarella on the top AND bottom of each pie.
- Packed with all your favorite supreme pizza toppings – peppers, onions, mushrooms, meats – the possibilities are endless!
- Totally customizable! Your picky two-year-old kiddo who only eats cheese pizza – done. Husband who only loves meat? Done! Vegetarian? No big deal.
- Prepped ahead of time. I chop and cook everything earlier in the day or the day before so everyone can assemble their own pot pie at the same time.
Here’s how Pizza Pot Pie goes. Pile all of your favorite pizza toppings in a mozzarella-covered bowl, top with an easy homemade pizza sauce, store-bought pizza crust and bake until the crust is golden and the cheese is perfectly melted.
INGREDIENTS IN SUPREME PIZZA POT PIE
The meats. I love to use a combination of ground beef and sausage, but you could obviously go all in on one or the other. Also, a mandatory ingredient for a supreme pizza? Pepperoni! Other good options would be Canadian bacon, crispy bacon, or even roasted chicken.
The veggies. We stuck with a few simple vegetables here – just sliced green pepper, red pepper, onion, and mushrooms. We also throw in a little bit of garlic, salt, and garlic powder to season them up a little bit. Obviously when it comes to vegetables, the sky is the limit! Add in black olives, chopped tomatoes, zucchini, sautéed spinach, or honestly, just about anything else.
Cheese. We use two forms of cheese in our pizza pot pies. First to line the bottom of the bowl, we use slices of mozzarella cheese. Each bowl needs enough to cover the entire surface of the bowl. For the bowls we use, it requires four slices of cheese.
Also, after we pile the toppings in the bowl, we use shredded block mozzarella to cover them all before spooning pizza sauce over everything.
Pizza Sauce. We’ve got the fillings, we’ve got the cheese, now we need the sauce! When it comes to something with very little ingredients such as pizza sauce, the most crucial piece of advice I can give you is to make sure you use high-quality products. Our go-to brand is Red Gold Tomatoes, not only for their premium tomato products, but because of their attention to detail and family-owned mentality.
All of their tomato products are picked at their absolute prime, so you honestly won’t find anything more fresh tasting anywhere else. Because the tomatoes are so fresh and flavorful, it’s not necessary to add anything artificial – that means there’s no added flavors, colors or preservatives. Also, all of their cans are Non-BPA/BPS lined cans so I breathe easy knowing my family is getting simply tomatoes and nothing else.
For our pizza sauce, we’re using a combination their Tomato Paste and Tomato Sauce. The tomato paste has a nice concentrated tomato taste, and it’s also really thick so it helps to create a more substantial sauce. The Tomato Sauce has a wonderful fresh tomato flavor, but is a little on the thinner size so we use the combination of the two to create the perfect consistency and taste.
In addition to the tomato paste and tomato sauce, all you’ll need is a little bit of sugar, garlic powder, salt, and oregano. That’s it!
Pizza dough. Because Pizza Pot Pie are all about getting the family together, I wanted to keep the ingredients pretty straightforward and simple, so we are going to use store-bought pizza dough. Most grocery stores these days have really high-quality pizza dough in their refrigerated section, but you could also go to your favorite local pizzeria and ask for a few balls of their dough.
Let’s make Pizza Pot Pie!
Cook the filling. Start by cooking up your raw meat. I just throw both meats into a large skillet and brown them until they’re cooked through. Because the sausage already has plenty of salt, I don’t find it necessary to season it. Once the beef and sausage are both cooked, drain the grease and transfer to a bowl. Remove all but a few teaspoons of grease from the bottom of the pan.
Next, the veggies. Again, I just throw all of the veggies, along with some salt, garlic, and garlic powder into the same skillet. I sauté it in the leftover grease juuuust until the veggies are starting to soften up. You don’t want to cook them too long because they will continue to cook in the oven, and you want them to retain a little bit of texture.
Make the sauce. Add the Red Gold Tomato Paste, Red Gold Tomato Sauce, garlic powder, salt, sugar, and oregano to a large bowl. Whisk to combine. Make sure to season to your taste with a little bit of salt and pepper.
Layer them up! Line each bowl with about four slices of mozzarella cheese. Pile on the meat, followed by the veggies. Next, I like to cover the entire top with pepperoni. Sprinkle the pepperoni with a little bit more cheese and then cover in pizza sauce. Pizza pot pie – done!
Cover with pizza dough. I like to divide my dough into six even balls. Stretching the dough with my hands versus using a rolling pin is what works best for me. If you’re not used to stretching the dough, of course, use a rolling pin dusted lightly with flour.
You want the dough to be about 1/4-inch to 1/2 inch longer than circumference of the lip of your bowl. This will ensure the dough bakes into a nice little bowl for the toppings to settle into.
Once you have all of your circles of dough ready to go, gently drape them over the bowls. Seal the dough against the sides of the bowl.
Bake! Place everything on a rimmed baking sheet and bake in a screaming hot oven until the dough is golden brown and crisp.
Invert the bowls. Take a plate larger than the bowl and place it on top of the bowl so the dough is touching the plate. Use a heating pad and both hands to gently flip the plate over to the pizza pot pie is inverted on to the plate. Use a knife to gently pry the crust away from the bowl. Gently lift the bowl out so the cheese and filling fall on to the plate. Garnish with oregano and parmesan cheese.
Can I make these ahead of time?
Yes! Make them from start to finish earlier in the day, cover with plastic and store in the fridge. When you’re 30 minutes away from eating, take the pizza pot pies out of the fridge and preheat the oven. Bake as instructed.
Do I have to use pizza dough?
No! You can also use store-bought pie crust. Bake at the temperature instructed on the package. Bake for 30 minutes. If the pie crust gets to brown before the 30 minutes is up, cover with foil.
Variations on Pizza Pot Pie (All with our homemade pizza sauce)
- Sautéed mushroom, pineapple and Canadian bacon with a combination of mozzarella and cheddar.
- Cheeseburger: cooked ground beef, chopped, pickles, onion, cheddar, mozzarella and mustard
- Load up those veggies! Swap out the meat and double up on the veggies.
- Meat lovers. Keep the ground beef, sausage, and pepperoni, but add crispy bacon, smoky Canadian bacon, and shredded chicken.
Substitutions and Tips and Tricks for Recipe Success
- Make sure you let your pizza dough rest before stretching it out. It needs time to come to room temperature.
- Spice up that sauce! Add a pinch (or two!) of crushed red pepper flakes to the pizza sauce when stirring everything together.
- Season to taste!
- Does your favorite pizza place hold back on the cheese? No! And you shouldn’t either. I know it seems like a lot, but it really end up being the perfect amount.
- One pizza pot pie could easily feed two people.
- You don’t have to fill the pizza pot pie to the top.
Other great pizza night ideas
- Our Pepperoni Pizza Rolls are adorable and completely addictive, just like the frozen kind, but don’t have any extra preservatives.
- If you think Pepperoni Pizza Rolls is boring then you haven’t tried our version. Ours is covered with whole-milk mozzarella, high-quality pepperoni, BACON, and a sweet honey drizzle.
- Make in an appetizer pizza night with our Pizza Popper Pinwheels. Bonus? They’re only five ingredients.
- 1/2 lb ground beef
- 1/2 lb ground sausage (Italian, breakfast, sweet italian, hot)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 medium onion, sliced
- 4 oz sliced mushrooms
- 1 large garlic clove, minced
- 2 1/4 tsp kosher salt, divided
- 2 1/2 tsp garlic powder, divided
- 15 oz can Red Gold Tomato Sauce
- 3 oz Red Gold Tomato Paste
- 2 tsp sugar
- 1 tsp dried oregano or Italian seasoning
- 20 slices mozzaralla cheese
- 3 cups shredded mozzarella cheese
- 3/4 cup pepperoni
- 1 1/2 lbs pizza dough (we get our from our favorite pizzeria)
- parmesan cheese for garnish
- Preheat oven to 425 degrees. Remove pizza dough from the refrigerator so it can come to room temperature.
- Add ground beef and sausage to a large skillet. Turn the heat on medium-high and brown the meat. Once the meat is cooked through, remove from the pan and set aside. Drain all but a few teaspoons of the fat from the pan. Add the red pepper, green pepper, onion, mushrooms, olive oil, ½ teaspoon salt, and ½ teaspoon garlic powder. Sauté veggies over a medium heat just until they start to soften, about 3-4 minutes. Transfer them to a bowl to cool slightly.
- Add the Red Gold Tomato Paste, Red Gold Tomato Sauce, sugar, oregano, remaining ¾ teaspoon salt, and remaining 2 teaspoons garlic powder to a large bowl. Whisk to combine. Season to taste with salt and pepper. Set aside.
- Build your pot pies. Spray six small oven-proof bowls or ramekins with non-stick cooking spray. Line the bottom and sides of the bowl with four pieces of mozzarella cheese. Spoon meat into the bowl. Top with a handful of veggies. Cover with pepperoni. Sprinkle each bowl with ½ cup shredded mozzarella cheese. Spoon pizza sauce over the top. (We like a lot of pizza sauce, but if you like a little bit less, you may have some sauce leftover.)
- Divide the pizza dough into six pieces. Stretch the dough out with your hands or a lightly floured rolling pin to be a little bit larger than the top lip of your bowl or ramekin. Stretch the dough on top of the bowl and seal around the lip.
- Place all the bowls or ramekins on a rimmed baking sheet. Bake in the oven until the crust is golden brown and crisp, about 20-25 minutes.
- Let the pizza pot pies rest for 1-2 minutes. Take a plate and put it on top of the pot pie. Invert the pot pie on to the plate. Gently pry the crust away from the lip of the bowl and pull the bowl up. Sprinkle with extra oregano and parmesan cheese.