Pepperoni Pizza Pot Pie! Loaded with pepperoni and mozzarella cheese, this Pepperoni Pizza Pot Pie is sure to please any meat lover! Pizza tastes better in pie form!!
I have to give it to my husband. He’s outnumbered in our household with me and our two daughters and he puts up with a lot. He wears the goofy tiaras on his head, puts up with all the Disney princess stuff, he plays with the girls and he always, well almost always, tries to help out.
And with my food styling, cooking or blogging ideas. . he’s always throwing out ideas to me .. suggesting that I add this or that to add color. And sometimes he has some really great ideas.
The last time we made homemade pizza it was a 
Pizza pot pie??? OMG, that’s genius!
I’m sure this has been done before and I did not google it because I just went for it. I did, of course, sneak in lots of mushrooms and onions because you gotta have some vegetables. . come on. . right?
But this pizza pot pie was DELICIOUS. Simply delicious. I wish this were my idea.
I hope you enjoy!
I kept this one fairly simple and used store bought fresh or frozen pizza dough. If you want to make your pizza dough at home, I highly recommend 
Next, load on the mozzarella cheese. I think I used about 2- 2 1/2 cups of shredded mozzarella cheese.
Top with the other half of your rolled out pizza dough, and, using your fingers or a fork, make indentions around the pizza pot pie for decoration. You’ll want to make four cuts into the center of the crust so steam can escape and lightly brush on your egg wash to create a nicely browned and beautiful crust.
Bake at 400 degrees for 30-35 minutes, or when the crust is a beautiful golden brown and you can see the cheese bubbling slightly through the vents.
Allow to cool for about 5-10 minutes, slice, serve and enjoy!! So, mix it up on your next pizza night and give this Pepperoni Pizza Pot Pie a try!
Pepperoni Pizza Pot Pie
Ingredients
- butter to grease the cast iron skillet
- 2 packages store bought fresh or frozen pizza dough rolled out flat
- 1/2 to 1 cup tomato sauce
- 1/2 small onion sliced
- 1/2 cup cremini mushrooms sliced
- 1/4 cup green olives sliced
- 1 teaspoon crushed red chili pepper flakes; optional for some heat
- 1- 2 cups pepperoni
- 2 - 2 1/2 cups shredded mozzarella cheese
- 1 egg + 1/2 teaspoon water slightly beaten for egg wash
- Special equipment suggested:
- cast iron skillet
Instructions
- Preheat your oven to 400 degrees F. Grease the inside of a 12-inch cast-iron skillet with the butter. Using your rolling pin, transfer the first rolled out pizza dough to the center of the cast iron skillet and spread evenly on the bottom and up the sides; only as high or thick as you want your pizza pie to be.
- Spread on the tomato sauce, top with your sliced vegetables, and sprinkle on the crushed red chili pepper flakes if using.
- Cover the entire top of the pizza with the pepperoni. Top with the shredded mozzarella cheese and transfer the second rolled out pizza dough to the top of the pizza pie, connecting the dough to the edges all around the skillet (you can cut off any excess dough if necessary). Using your fingers or a fork, make indentations around the edge of the pizza dough. Make four slits (openings) into the center of the pizza pie to allow steam to escape and lightly brush on the egg wash over the entire top of the pizza pot pie.
- Bake for 30-35 minutes or until the crust is golden brown and cooked through and you can see the cheese bubbling through the cuts. Remove from the oven and allow to cool for at least 5 -10 minutes. Slice, serve and enjoy!
Tiaras AND pizza pot pie? Alice, your husband is a total champ! I have a major thing for pizza and can’t wait to try this out at our next pizza night 🙂
Thanks so much, Amy!!! It was delicious!! Let me know how you like it!
Freakin’ Genius!!!!!! I love you and your husband for making and sharing this! Now I want pizza and this will be made in our house this weekend. Guaranteed.
Holy crap that’s a genius idea! Way to go, Paul! I wish I thought of this too! I love everything about this, Alice and now I can’t freaking wait to make a pizza pot pie myself.
Wow…I showed this to my husband and I think he’s leaving me for you!! This looks so good I can’t even explain! I don’t know why I’ve never thought about Pizza Pot Pie, I mean we make Pot Pie everything else. So clever!
I love how you got some veggies into the mix! This looks amazing, Alice! I’ll have to whip one up next time Nick (my pepperoni pizza lover) is home for the weekend!
Absolutely genius – kudos to that husband of yours and to you for making it happen!
I love how supportive your husband is of your endeavours in the kitchen. Haha… I think Aaron just gets sick of me primping things most of the time. He just wants to eat! Love this pizza pot pie idea. Definitely inspires me to make one for dinner this week! Yum xx
So I followed your directions to a T and I noticed my crust stating to burn after about 15 minutes into it. So I turned down the heat to 350′.
Hey Breann! I’m so sorry to hear that!!! But thank you for letting me know! All ovens are different but that shouldn’t have happened. . I’ve made this pizza a few times and always at 400 degrees. Did you use a cast iron skillet? and that’s odd that the crust started burning only after 15 minutes? what kind of pizza dough did you purchase and did you do the egg wash?
This looks so delicious! I would really love to try this, but I don’t have a cast iron skillet. Can this recipe be done without a cast iron skillet?
Hi Lafye! You can try using a round cake pan? or even an oven safe pan. Let me know if you try it!
You had me at ‘butter your cast-iron skillet’. I am excited to try this out!
I hope you do!!! ??????