This Chicago pizza pot pie recipe puts a delicious spin on a classic deep dish pizza. It has ooey-gooey melted cheese, savory tomato sauce with pepperoni, and mushrooms, all in a doughy yet crispy crust. Trust me, it’s as good as it sounds!
The Best Deep Dish Pizza Recipe
This Chicago pizza pot pie brings me right back to the Windy City! It’s the perfect call back to that world famous Chicago deep dish pizza.
My pizza pot pie is a delicious version of deep dish pizza that’ll have you changing your pizza preference. I love how I can fill the dough up with all of my favorite toppings, making this an ideal dinner if you’re feeding a crowd. Everyone can customize their own pizza, and it’ll be a favorite recipe with picky eaters.
Why You’ll Love This Recipe
- These Chicago pizza pot pies are perfect for customizing to your liking! I usually add mushrooms, melty mozzarella cheese, and spicy pepperoni. You could also add sausage, peppers, and onions if you’d like!
- Because a classic Chicago deep dish pizza is stuffed full of sauce and fillings, this pot pie recipe isn’t far off. It perfectly combines the comfort of a traditional chicken pot pie with the incredible flavor of a well-known and loved classic.
- Pizza is often a go-to when having guests over for dinner. Why not have fun with it? In addition to being easy to customize, this Chicago pizza pot pie is the perfect meal to wow your dinner guests with!
Ingredients
- Pepperoni- I love using a spicy pepperoni in this pizza pot pie.
- Tomatoes- canned crushed tomatoes work perfectly as a base for this dish.
- Cheese- grated Mozzarella is the perfect melty cheese for these pot pies.
- Mushrooms- Bell mushrooms are hearty and delicious.
- Pizza dough- homemade or store bought pizza dough work perfectly!
- Butter- melted, to give a beautiful golden brown color to the crust.
- Olive oil- or another neutral oil, used to sauté and caramelize the pepperoni.
- Garlic- minced, a staple in most pizzas, garlic brings a deep flavor to the dish.
- Seasonings- Italian seasoning, salt, and pepper. To enhance the flavors.
- Flour- to dust the rolling surface so the dough doesn’t stick.
How to make Chicago Pizza Pot Pie
Step 1: Saute the pepperoni
Begin by heating a medium-sized pot over medium heat. Cut the pepperoni into small cubes and add it to the pot along with the oil, sautéing until the fat renders out and the pepperoni achieves a slight caramelization, approximately 10 minutes. Add the Italian seasoning and garlic, sautéing until the aroma becomes fragrant, which should take about 10 seconds.
Step 2: Add the tomatoes
Next, you can add the crushed tomatoes to the pot, seasoning with salt and pepper to taste. Stir the mixture and let it simmer for about 15 minutes. Then allow the sauce to cool completely.
Step 3: Line the bowls with cheese
Preheat the oven to 400°F. Coat the insides of two ovenproof bowls or crocks generously with cooking spray. Then, add ½ cup of grated mozzarella to each bowl and press it along the sides, ensuring the bottoms touch to create the desired cheese bowl effect.
Step 4: Add the toppings
Place 3 to 4 mushrooms on top of the cheese in the bowls, or add pepperoni instead or any topping you want. If you’re using mushrooms, leave them whole and arrange them so they are even.
Step 5: Cover in sauce
Next, ladle about ½ cup of the cooled pepperoni sauce over the mushrooms and cheese. Be sure everything is covered well for the best flavor.
Step 6: Roll out the dough
Now divide the dough into 2 equal portions and roll each portion out on a lightly floured surface into rounds measuring 6 to 8 inches. You want the dough to be about 1 inch larger than your bowl to get the deep dish crust.
Step 7: Cover the bowls with dough
Gently drape a round of dough on top of each bowl. Use cooking spray on your fingertips to glide around the outside edges of the bowls so it removes easily after it bakes. Then gently pull down and press the dough around the edges to create a seal. Now place the bowls on a sheet pan, then brush the tops with melted butter for a shiny crust.
Step 8: Bake the pot pies
Bake the pizzas for about 15 minutes until the crust is slightly golden brown and crispy. Let the pizza pot pies cool for 5 minutes.
Step 9: Turn out the pot pies
Carefully turn each bowl upside down onto an individual plate or bowl. Use the handle end of a fork to swipe around the inside of the crust rim to help remove it from the bowl. Then lift the bowl away and repeat the process for the remaining pot pies. Finally, serve warm and dig in! Enjoy!
Expert Tips
- Use a thicker pepperoni for this dish to get a nice chunky sauce with lots of flavor. You can choose spicy or mild, whatever suits your taste.
- Feel free to experiment with the ingredients! I’ve included my favorites in this recipe, but you can also use sliced green bell peppers, onions, ground turkey sausage, and ham if you prefer.
- Drizzle this hot honey sauce on top of the pizza for an out-of-this-world flavor.
How To Store Pizza Pot Pies
These pot pies are best enjoyed right out of the oven, but if you have any leftovers, you can store them in an airtight container in the fridge for about three days. To keep it even longer, freeze the pizza in a freezer-safe bag for up to two months.
My favorite way to reheat the pizza is to put it back in the oven for about 5-10 minutes until it’s warm. If you want, you can also just eat it cold.
Chicago Pizza Pot Pie Recipe FAQS
What makes Chicago deep dish different from other pizzas?
Not only is the Chicago deep dish deeper than other pizzas, the cheese is also on the bottom and the sauce is on the top! This may seem like a small difference, but it’s what sets the deep dish pizza apart.
Could I make this dish ahead of time?
You can certainly create your sauce and homemade dough ready ahead of time. Then, all you would have to do is assemble the pizza. I don’t recommend cooking the pot pies ahead of time, though.
Could I use jarred pizza sauce instead of crushed tomatoes?
You definitely can! Jarred pizza sauce is going to be a little thinner than chunky crushed tomatoes, though. So be mindful of that when adding it to your pot pie.
More Pizza Recipes
- Hot honey pizza
- Pickle pizza
- Taco Bell Mexican pizza
- Pizza dip
Yield: 2 pizzas
Chicago Pizza Pot Pie Recipe
This Chicago pizza pot pie recipe puts a delicious spin on a classic deep dish pizza. It has ooey-gooey melted cheese, savory tomato sauce with pepperoni, and mushrooms, all in a doughy yet crispy crust. Trust me, it's as good as it sounds!
Ingredients
- 4 oz pepperoni
- ½ tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 garlic clove, minced
- 14 oz can crushed tomatoes
- Salt and pepper to taste
- 1 cup grated mozzarella
- 6-8 bella mushrooms
- ½ lb pizza dough
- Extra flour for dusting and rolling
- 1 tablespoon melted butter
Instructions
- Begin by heating a medium-sized pot over medium heat. Cut the pepperoni into small cubes and add it to the pot along with the oil, sautéing until the fat renders out and the pepperoni achieves a slight caramelization, approximately 10 minutes.
- Add the Italian seasoning and garlic, sautéing until the aroma becomes fragrant, which should take about 10 seconds
- .Incorporate crushed tomatoes, seasoning with salt and pepper to taste. Stir the mixture and let it simmer for approximately 15 minutes. Allow the sauce to cool completely.
- Preheat the oven to 400°F/200°C with a rack positioned in the lower section. Coat the insides of two ovenproof bowls or crocks generously with cooking spray.
- Add ½ cup of grated mozzarella to each bowl and press it along the sides, ensuring the bottoms touch to create the desired cheese bowl effect. Place 3 to 4 mushrooms on top of the cheese, and then ladle about ½ cup of the cooled pepperoni sauce over the mushrooms.
- Divide the dough into 2 equal portions and roll each portion out on a lightly floured surface into rounds measuring 6 to 8 inches. Allow a 1-inch overhang over the sides of the bowl.
- Gently drape a round of dough on top of each bowl. Use cooking spray on your fingertips to glide around the outside edges of the bowls, facilitating easy removal after baking. Gently pull down and press the dough around the edges to create a seal. No need to vent or dock the dough. Place the bowls on a sheet pan.
- Bake until the crust achieves a slight golden color, approximately 15 minutes. Let it cool for 5 minutes, then brush the tops with melted butter for a shiny crust.
- Carefully turn each bowl upside down onto an individual plate or bowl. Use the handle end of a fork to swipe around the inside of the crust rim, aiding in loosening and separating it from the bowl. Lift the bowl away and enjoy the cheesy creation. Repeat the process for the remaining pot pies.
Nutrition Information:
Serving Size:
1 pizza
Amount Per Serving:
Calories: 773Total Fat: 40gSaturated Fat: 17gCholesterol: 80mgSodium: 1,582mgCarbohydrates: 64gFiber: 5gSugar: 6gProtein: 38g
© I’m Hungry For That
Cuisine:
American
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Category: Dinner
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