Supreme Pizza Pot Pie
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This Supreme Pizza Pot Pie is exactly as it sounds – it is a supreme pizza baked into a pot pie! The best of both worlds. This pie is loaded with the traditional fixings for supreme pizza, but wrapped up in a buttery flaky pie crust for a cross between a deep dish pizza and pot pie.
If you're looking for more pizza recipes, check out my Thin Crust Pepperoni Pizza, Pizza Toast, or my BBQ Veggie Pizza.
Table of Contents
Three words – Supreme Pizza Pot Pie, okay four words. But pot pie is kind of like one word, don’t you think? I have been thinking of this recipe for Supreme Pizza Pot Pie for months and I’m finally sharing it with you now!
I had this idea months and months ago, maybe even last year who knows at this point. Because I always want pizza. And because it’s so fun to make supreme pizza at home, I thought this take on it would be amazing. And when I was visiting Organic Valley over the summer and noticed they had organic pepperonis, I knew it was time to make it!
So, my friends at Organic Valley were kind enough to provide me with Organic Valley Organic Pepperonis, Organic Valley Organic Valley Mozzarella, and Organic Valley Salted Butter for this recipe because they knew how excited I was to make it!
Why You'll Love This Recipe
Savory Pie: With pie season in full effect now, it’s the perfect time to share this Supreme Pizza Pot Pie recipe. If you want to make supreme pizza, but you are also craving pie, then this Supreme Pizza Pot Pie is the perfect recipe to make. This savory pie makes a delicious weekend dinner!
Buttery Flaky Crust: I start out with a buttery and flaky pie crust. This is just like pie crust for sweet pies, but I fill this with supreme pizza toppings for a crave worthy savory pie!
Homemade Italian Sausage: Then I make my own Homemade Organic Italian Sausage with my favorite organic ground pork, by Organic Prairie. You can buy precooked Italian sausage, if you prefer, but I always think homemade is best!
Supreme Pizza Toppings: Once that is made, I roll out the pie crust. Add in the Homemade Organic Italian Sausage, tomato sauce, and classic supreme pizza veggies – green pepper, onion, and mushrooms. I mix in grated Organic Valley Mozzarella, and I top the pie with the top crust. The best part is topping it with more mozzarella, Organic Valley Pepperonis, and black olives. This baby tastes like your favorite pizza. But it has all the pot pie vibes with a buttery and flaky crust. Add a little fresh grated Parmesan cheese and you have a dinner that everyone will ask for again and again! Plus, it reheats amazing as leftovers too!
Ingredients
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Organic Green Bell Peppers
Baby Bella Organic Mushrooms
Homemade Organic Italian Sausage
Organic Yellow Onion
Organic Black Olives
Tools Needed
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Step by Step Instructions
Step 1
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour.
Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.
Turn mixer on low, slowly start to incorporate all ingredients. Gradually turn mixer to medium speed, once the butter mixture looks like wet sand immediately add in all the water. As soon as the dough comes together, stop mixer. Divide into 2 pieces, one weighing about 311 grams and the other weighing about 170 grams. Form each piece into a disk and wrap in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.
Preheat the oven to 350°F.
Step 2
To make the filling: In a large bowl, add the Italian sausage, grated cheese, tomato sauce, green peppers, red onion, and mushrooms. Mix together and set aside.
Step 3
Grease a 9-inch pie dish well with butter (I used a cast iron pie pan in this recipe, and it baked amazing!). Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to ¼-inch thick, it should be about 9-inches in diameter. Set aside.
Step 4
Add the filling into the pie pan and spread out evenly. Top with the smaller pie dough top and crimp and fold over the edges of the dough to seal the top and bottom together. Flute the edges.
Step 5
Bake for 70 minutes or until the crust looks slightly golden brown. We didn’t use an egg wash or anything here, so it won’t be as dark as most pies, so keep that in mind! Remove from the oven and turn the oven up to 400°F. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 6
Add the remaining mozzarella cheese, pepperonis, and black olives on top and bake again for 5 minutes or until the cheese is golden brown.
FAQ's
Supreme pizza is made up of red sauce, mozzarella cheese, green pepper, onions, mushrooms, black olives, and Italian sausage and/or pepperoni, some recipes might have one or the other or both.
Yes, I think so! Most supreme pizza recipes use black olives. However, if you don’t like them, you can easily leave them off your pie as well. Everyone’s supreme pizza recipe will be slightly different, and some may leave the olives off, but they are traditionally on top.
Yes! This is a great make ahead recipe. If you are having a dinner party and you want to serve this, you can make it up to a day in advance. If you do this, leave off the mozzarella, pepperoni, and olives when you initially bake it. Then to reheat, bake at 350°F for 15 to 20 minutes, then add on your cheese, pepperoni, and olives and bake at 400°F for the additional 5 minutes.
Yes, if you prefer to buy organic grated cheese, you can do that as well. Organic Valley makes an Organic Shredded Mozzarella Cheese too. But check out my article on 5 Reasons to Grate Your Own Cheese.
Yes, if you want to use yellow, orange, or red peppers in place of green go for it! Or if you want to use yellow onion in place of red, go for it! Even veggies like zucchini would work in this recipe as the pie bakes for so long in the oven, they will cook just fine.
Craving More?
Supreme Pizza Pot Pie
Ingredients
Crust
- 227 grams all purpose flour (plus extra for rolling)
- 170 grams salted butter (cold)
- scant ½ cup cold water
Filling
- 226 grams Homemade Organic Italian Sausage
- 226 grams mozzarella cheese (grated, reserve ¾ cup for topping)
- ½ cup tomato basil pasta sauce
- ½ green pepper sliced
- 2 slices red onion (cut in quarters)
- 57 grams mushrooms (sliced)
Topping
- ¾ cup grated mozzarella (what you reserved from above)
- Organic Prairie Pepperoni
- black olives
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour.
- Remove butter from the fridge and chop into small cubes, the smaller your cubes are the flakier your crust. I recommend at least cutting the sticks of butter into 4 and then chop into small cubes from there. Add the cold cubed butter to the flour mixture. Measure out cold water and have ready.
- Turn mixer on low, slowly start to incorporate all ingredients. Gradually turn mixer to medium speed, once the butter mixture looks like wet sand immediately add in all the water. As soon as the dough comes together, stop mixer. Divide into 2 pieces, one weighing about 311 grams and the other weighing about 170 grams. Form each piece into a disk and wrap in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.
- Preheat the oven to 350°F.
- To make the filling: In a large bowl, add the Italian sausage, grated cheese, tomato sauce, green peppers, red onion, and mushrooms. Mix together and set aside.
- Grease a 9-inch pie dish well with butter (I used a cast iron pie pan in this recipe, and it baked amazing!). Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to 1/4-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to 1/4-inch thick, it should be about 9-inches in diameter. Set aside.
- Add the filling into the pie pan and spread out evenly. Top with the smaller pie dough top and crimp and fold over the edges of the dough to seal the top and bottom together. Flute the edges.
- Bake for 70 minutes or until the crust looks slightly golden brown. We didn’t use an egg wash or anything here, so it won’t be as dark as most pies, so keep that in mind! Remove from the oven and turn the oven up to 400°F.
- Add the remaining mozzarella cheese, pepperonis, and black olives on top and bake again for 5 minutes or until the cheese is golden brown.
- Store in an airtight container in the fridge for up to 3 days.
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