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):
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
1 Egg for Egg Wash
A food processor..optional~but helpful!
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! 🙂
Creem cheese? Sacre bleu! RICOTTA!
Can anybody vouch for how this is if you assemble it ahead of time and cook it a few hours later? I’ve made it once before and remember it was delicious, but was just curious about this. Thanks!
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.
can you freeze this and cook it another day?
I haven’t tried it, but I think that would be just fine~ 🙂
This is a great recipe! I made it exactly as written and next time I’m going to tweak it a tad. I think half of the cream cheese would be plenty. I would replace that with pizza sauce. I would also add sliced mushrooms. This was very tasty and my entire family loved it!