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!
