Pizza Pot Pie Recipe

Pizza Pot Pie Recipe


How To Make Pizza Pot Pie

Enjoy a cheesy and meaty bite with this pizza pot pie recipe. The buttery pizza dough is topped with marinara sauce and Italian sausage.

Prep: 45 mins
Rest: 1 hr
Cook: 1 hr 15 mins
Total: 3 hrs


  • 8 oz pizza dough, store-bought
  • 2 tbsp olive oil
  • 3 cloves garlic, roughly chopped
  • 1 green bell pepper, roughly chopped
  • 1 small yellow onion, roughly chopped
  • 1 lb sweet Italian sausage, casings removed
  • 24 oz marinara sauce, (1 jar)
  • ½ tsp dried oregano
  • 1 pinch red pepper flakes
  • kosher salt and freshly ground black pepper
  • 2 tbsp unsalted butter, melted
  • 12 oz havarti, sliced


  1. Put the pizza dough in a medium bowl and coat well with 1 tablespoon of oil. Cover with plastic wrap and put in a warm place for about 1 hour depending on the dough until doubled in bulk.

  2. Meanwhile, preheat the oven to 400 degrees F. Put the garlic, bell peppers and onions in a food processor and pulse until finely chopped, scraping down the sides of the bowl halfway through.
  3. Heat the remaining oil in a medium saucepan over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon for about 4 minutes until lightly browned. Add the onion mixture and cook, stirring occasionally, for about 5 minutes until the moisture has evaporated from the pan and the onions are soft.

  4. Stir in the marinara sauce, oregano, red pepper flakes, ¼ cup of water, ½ teaspoon of salt and several grinds of black pepper. Bring to a simmer, reduce the heat to medium-low and cook, uncovered, stirring often, for about 15 minutes until thick.

  5. Brush the sides and lip of a 6-inch ramekin with butter. Line the bottom and sides with the Havarti. Fill with 1½ cups of hot marinara-sausage sauce. Reserve the remaining sauce for another use.

  6. Gently pull and stretch the pizza dough into a 10-inch circle and place it over the ramekin, leaving a 2-inch overhang all around. Gently press around the edges of the ramekin to lightly seal. Put on a baking sheet and bake for about 30 minutes until golden brown and the top sounds hollow when tapped.

  7. Carefully remove the baking sheet from the oven, transfer the ramekin to a heatproof surface and place a plate on top. Carefully invert the ramekin onto the plate, using a spoon to gently pry the dough from the dish. Serve hot.


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Nutrition Disclaimer
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