~Pizza Pot Pie!

Have you ever seen anyone eat their Pizza with a fork?  If you’re one of those people, now you can use that fork with pride…you will need it with this Pizza for sure! :)

This Pizza is everything we love about traditional Pizza, it’s cheesy, meaty goodness all snuggled inside 2 layers of flaky Pie Crust. It’s the perfect combo of a flaky, buttery Pot Pie & a delicious Pizza~no one will complain when this hits the table.  As a bonus, the smell in your kitchen will be intoxicating…and yes, ‘Pizza Pot Pie’ could totally be a candle! ;)

What you’ll need (feel free to fill your Pie with your own personal favorite Pizza fixin’s):

Forks

1 box of Pillsbury Pie Crust (the 2 pack)

9″ round cake pan

2 cups Shredded Mozzarella

1-lb. mostly cooked Sausage

8 oz. Cream Cheese

1 cup Cherry Tomatoes..sliced in half

1/4 cup Black Olives

A handful of sliced Pepperoni to cover the top

Oregano

1 Egg for Egg Wash

A food processor..optional~but helpful!

Directions:

Blend (in the food processor, or by hand) together the Cream Cheese, Mozzarella, and some Oregano until smooth. Set aside…

Brown up the Sausage until it’s either fully cooked, or almost done cooking through.

Add the Cheese mixture in with the hot Sausage mixture, the heat from the Sausage will melt the Cheese a bit and help it to mix up!  Fold in the Tomatoes and Black Olives, until it’s all combined…

Place one of the Pie Crusts evenly into the bottom of the pan and fill it with the filling…

Top it with the other Pie Crust and crimp the edges to seal it.

Slice an “X” into the center for steam release.

Now brush the top with some egg wash…

Sprinkle it with Oregano, and top it with as much Pepperoni as you’d like…

Bake it at 350 for approx. 35-45 minutes, or until it’s golden and hot.  Let it cool before cutting into it…

Slice it up Pizza style…

Use a plate and a fork…or not?~

Break through that warm, flaky Pie Crust, into all that Cheesy, Pizza goodness…and dig in!  ~Enjoy! :)

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46 Comments

  1. Oh…..my….goodness…..this looks absolutely delicious….looks like dinner this weekend! :)

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    • I’m going to use ricotta in mine and make it in a 9×13 pan

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  2. do you have to use cream cheese??

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    • No..it just adds a creaminess :)

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    • I hate Cream Cheese too, I would use ricotta cheese instead… think it will give it the same creaminess.

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      • We always used Ricotta..

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  3. could you sub ricotta cheese for the cream cheese?

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    • Definitely! :)

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  4. This looks fantastic! I’d use ground beef instead of the sausage, though. Can’t wait to try.

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  5. I just adore your recipes!!

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    • THANK YOU SO MUCH! :)

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  6. Could you use hamburger and sausage? Sounds delicious!

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    • Yep..anything you’d like :)

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  7. Yum! I can’t wait to bake one. I confess, I eat pizza with a fork. Well, at home anyway. I make homemade pizza that is quite thick which makes it difficult to eat with your hands. Thank you for sharing your recipe.

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  8. That looks really delicious! After living in England for nearly 8 years, where they eat nearly everything with a knife and fork (I saw an older couple in McDonald’s one time, eating a Big Mac with a metal knife and fork that they had brought with them!!) I got used to eating pizza with a knife and fork. I’m mostly back to American now, 16 years later… :)

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  9. Have made three of your recipes so far…. They are amazing! And so customizable! Love it so much please never stop!!!!!!!!!!!!!!!!!!

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    • Awww..thank you!! SO happy you enjoy everything~ ..no plans on stopping any time soon! :)

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  10. I am always looking for new recipes, yours are fantastic, can’t wait to make the Pot Pie Pizza, looks delicious, thanks for sharing. Linda

    Reply
  11. I love onions … and turkey sausage .. if I saute the green and red onions with the turkey sausage and use greek yogurt cream cheese …will it work???

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    • YES…YUM!! :)

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  12. Wow, can’t wait to try!

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  13. What do u mean Egg for egg wash

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    • Egg wash is just one egg beaten with a splash of water…used to coat crusts and dough before baking to give it a nice color and shine. :)

      Reply
  14. I want to try this recipe; however, instead of using cherry tomatoes and black olives, I’m going to use onion and red and green peppers. No one in our family likes black olives and not keen on using cherry tomatoes. May use a chunky tomato sauce instead.

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  15. I use a combination of mixed hot sausage and ground beef and a sprinkle of pepperocini slices. We like to spice things up at our house!

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  16. Bet this would be awesome made with deer sausage!

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  17. You “giggle when you see people eat pizza with a fork”?

    I hope you know that most Europeans eat pizza with a fork, and they shun we americans for being uncivilized for grabbing food with our bare hands and shoving it in our mouth.

    It looks like a great recipe….but my suggestion would be not to spoil the fun or excitwment with personal banter that makes fun of some of your readers.

    Thanks.

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    • No fun being made…it’s a silent giggle regarding a personal choice, not a god given handicap. Feel free to laugh at my sauce stained fingers. :)

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      • I am sure people appreciate you laughing at them while they are eating.

        Seriously, why the need to cut others habits, rather than just having a positive article…I don’t understand that at all.

        And I am not at all laughing at your sauce stained fingers…my mother taight me better manners than that.

        Reply
        • It’s all light hearted around here…I never point and laugh at anyone. The people I’m referring to are my own family members anyway. Sorry this bothers you so much. Happy thanksgiving!

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    • This is an American flipping off a stuffy hoity-toity Euro-defender.

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      • LOL! :)

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    • Ah, please relax my dear person. I’m sure that most people have something amusing about them that smile about.
      Not everyone has a sense of humor, and I get that. I really do. But a good many people do have one, so just because you don’t doesn’t mean that you should spoil the fun of others. You don’t burn down the neighbour’s house for having a birthday party that you weren’t invited to, so ease up there.

      Reply
  18. Good grief Nateru lighten up! Great recipe Amy. It’s so sad how some folks focus so much on political correctness instead of someone’s light hearted sense of humor. It takes away from the good side of people and gives us a dose of “someone needs a good spanking today” when all one has to do is try to relate(I am sure most of us have gone through this on FB especially when the emotion is hard to get across) anyway, just wanted to get you all back in the spirit of good fun, good cooking and not so concentrated on the oversensitivity that we all must keep on our proverbial shirt sleeves.

    Reply
    • Haha..thank you Teri :). I come from the same place as silently snickering at the boys with their pants down to their knees..or funny “people of Walmart”. All in good fun, heck, if you wanna shove your whole face into a pizza go right ahead..lol! :)

      Reply
    • Agreed! The blog that accompanies these recipes should tell you that Amy has a great sense of humor and she doesn’t hesitate to use it. But there is never any offense intended, that’s obvious.
      If you get that bothered by something on someone else’s page, well…either ignore it or simply leave. No need to try to correct her. She’s awesome and we regulars love her and her recipes.

      Amy, I was really surprised to not see any sauce. But it looks moist. Will have to try it. Thank goodness for already made pie crusts because I have neither a rolling pin (wine bottles don’t work lol), nor a place to roll it out.
      Thanks Amy

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      • Thank you so much. :) I stayed away from the sauce simply to keep it balanced with a Pot Pie, and not sway over into “deep dish pizza” territory too much. But anything you like in here would be yummy. Thanks again for your kind words!

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  19. Well who dont love pizza…an pot pies an to put that concept together **genious** all your recipes are amazing!! Thanks for sharing!!!

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  20. First time here…oh my lord, can’t wait to make this. Looks delicious. I’m not a sausage person, so I will be making mine with BACON!!! (*imitating the dog in the commercial…bacon, bacon, bacon!) Happens to be my favorite pizza topping as well, lol. I’ll use the cream cheese, add the black olives and some chopped onions and green peppers. I’m afraid ricotta will end up as a lasagna pot pie. But that’s me. Not into the tomatoes either, but some pizza sauce on the side for dipping should do it. Heavenly! Thank you for sharing.

    Reply
  21. What a good idea! I love this. Sometimes, when I brought lunch into work, my favorite was left over meatballs and sauce. (All home made – that’s how us “ginzos” from Boston roll!! :) But if I didn’t have sub rolls or bulky rolls, I (sounds nuts, but it works) smashed the room temperature meatballs down with a fork and added enough leftover sauce to make them really moist, but not runny. That way, I “slathered” :) it on scali bread and wrapped it up. This way, you end up with a perfectly eat-able, cold meatball sub.

    I’m thinking you could do the same thing here, to change it up a bit. Use left over meatballs in there, too. Add some ricotta and mozzarella and a bit more sauce and wow. :)

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  22. this recipe sounds amazing I would probably use ground turkey though because I don’t like fatty meat and definitely cream cheese! Yummo

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  23. I see your recipes all the time on Facebook love them by the way I just hoping one day you will make a pizza casserole. My grandmother used to make them before she passed away and would love to have it again i know it have sauce and cheese and pepporoni or whatever type of meat or toppings but for the life of me can not remember the type of noodles :) or how long to cook :)

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    • That sounds great~ Maybe Lasagna Noodles? Let me know, I’d love to do it in the best way to honor her, and not screw it up! Sounds delicious! :) Thank you for being here.

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  24. This sounds great! I think I will try using a little sauce, it will have to be Chef Boyardee pizza sauce! Sausage, onions,and mushrooms!! Thanks for sharing!

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  25. Taste great

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