This was another great, fast meal that we really enjoyed! DH deemed it “the best new recipe of 2012” – but my mom made it, and didn’t like it. So I guess to each their own!
I still recommend you try it. It’s reminiscent of homemade pizza without all the fuss. The recipe below calls for sausage. We used sausage and pepperoni, but you could use anything you like in your pizza!
Chicago-Style Pizza Pot Pie
Crust:
- 1 pkg. yeast (or 2 1/4 tsp.) – I used breadmaker’s yeast, but would also recommend quick rise
- 1 cup warm water
- 1 tsp. sugar
- 2 Tbs. vegetable oil
- 2 1/2 cups bread flour (you can use all-purpose, but bread flour makes a fluffier crust)
Filling:
- 1 lb. Italian sausage
- 1 onion, diced
- 1 clove garlic, minced or crushed
- 2-3 cups shredded mozzarella cheese
- 1 jar pizza sauce
For the top of the crust:
- 2 Tbs. melted butter
- dried oregano and basil
Directions
- Make the dough first. Dissolve the yeast in the water.
- Mix in the other ingredients until they are well blended. I use a stand mixer with a dough hook, but you can also do this by hand. Let the dough rest while you cook the sausage.
- Brown the sausage with the onion and garlic.
- Drain and rinse under hot water to remove the extra fat.
- Heavily grease a 9×13 casserole dish.
- Layer the mozzarella and then the sausage over the top.
- Pour the sauce over the sausage, using a spoon the spread it out.
- On a floured surface, roll out the pizza dough with a rolling pin. It should be about the shape and size of the casserole dish.
- Carefully lift the dough and place it on the casserole dish.
- Trim any dough that is hanging over the sides.
- Brush with melted butter and sprinkle with oregano and basil, if desired.
- Bake at 425 degrees for about 25 minutes.
- I flipped the pieces upside down to serve them, which is how the original individual pies get served. The cheese ends up on top. It’s not pretty, but it’s oh-so-good!
Messy…but it’s hard to flip a casserole! lol
