The Best Pizza Pot Pie (The Ultimate Comfort Food Fusion)

Tutorial: how to make pizza pot pie — Chicago Pizzeria Uno copycat: pizza dough on top, cheese + meat + sauce filling, baked deep, inverted. 50 min.

Introduction

Tutorial: how to make pizza pot pie — Pizzeria Uno copycat. Layered ramekins, dough on top, invert at serving. 50 min.

Ingredients List

  • 1/2 lb Italian sausage + 20 pepperoni + 4 oz mushrooms + 1/2 onion + 3 garlic + 1.5 cups marinara + 2 cups mozzarella + 1/2 cup parm + spices
  • 1 lb pizza dough (4 portions) + olive oil + flour + 1 egg + parm + Italian + flaky salt
  • Basil + parsley + chili flakes + parm + olives

Timing

Close-up of pizza pot pie cross-section showing layers of pizza dough, melted cheese, pepperoni, sausage, and rich tomato sauce Save

Filling 15. Roll/assemble 10. Bake 20. Rest 5. Total 50 min.

Step 1 — Brown Sausage

6 min crumbled. Drain. Onion 3 min, garlic/mushrooms 4 min, marinara + spices 3 min.

Step 2 — Ramekins

425°F. 4 deep ramekins (12-16 oz) oiled.

Step 3 — Layer Inverted

Pepperoni bottom (top after flip). Mozz + parm. Filling. Mozz again.

Step 4 — Dough Caps

4 circles 1 inch larger. Press to seal edges.

Step 5 — Egg Wash + Bake

Egg + parm + Italian + salt + slit. 20 min deep golden.

Step 6 — Rest + Invert

5 min. Knife edge. Plate on top, flip. Towel hot. Garnish.

Nutritional Information

  • Calories 720 | Protein 34g | Fat 40g | Carbs 54g | Calcium 40% DV

Healthier Alternatives

Turkey sausage/pepperoni. Part-skim mozz. Spinach. Whole wheat dough.

Serving Suggestions

Caesar salad. Garlic bread. Chianti. Antipasti, tiramisu.

Common Mistakes to Avoid

  • Overfilled
  • Loose seal
  • No slit
  • Early invert
  • No rest

Storing Tips

Best fresh. 3 days fridge. 350°F 12 min. No freeze. Filling 3 days.

Conclusion

That’s how to make pizza pot pie. Comment your topping combo, share a photo, subscribe.

FAQs

Dough source? Trader Joe’s, pizzeria.

Big or individual? 2-qt 30-35 min.

Sausage sub? Beef + fennel.

Make ahead? Filling 3 days.

Vegetarian? Roasted veg.

Soggy bottom? Drain wet filling.

Recipe Card: Pizza Pot Pie

Prep: 25 min | Bake: 20 min | Rest: 5 min | Total: 50 min | Serves: 4 | Calories: 720/serving

Ingredients

  • 1/2 lb Italian sausage + 20 pepperoni + 4 oz mushrooms + 1/2 onion + 3 garlic + 1.5 cups marinara + 2 cups mozzarella + 1/2 cup parm + spices
  • 1 lb pizza dough divided into 4 + olive oil + flour + 1 beaten egg + parm + Italian + flaky salt
  • Fresh basil + parsley + chili flakes + extra parm

Instructions

  1. Brown sausage 6 min; drain; cook onion 3 min, garlic/mushrooms 4 min; add marinara + spices 3 min.
  2. Layer ramekins inverted: pepperoni bottom, mozzarella + parm, meat sauce, more mozzarella.
  3. Roll 4 dough circles 1 inch wider than ramekins; seal firmly over filling.
  4. Egg wash + parm + Italian + salt; small slit; bake at 425°F for 20 min.
  5. Rest 5 min; loosen edges with knife.
  6. Place plate over ramekin and invert; lift hot ramekin off; garnish.

Nutrition (per serving)

Calories 720 | Protein 34g | Fat 40g | Carbs 54g | Calcium 40% DV

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