Mini Chicago Pizza Pot Pies Recipe
Pizza checks off a lot of boxes if you're looking for a comforting dish loaded with savory flavors and an ooey-gooey cheesy filling. Naturally, this popular dish also inspires a wide range of foods that mimic its crowd-pleasing flavor profile and ingredients. One great example? This creation from Tasting Table recipe developer Katie Rosenhouse that combines pizza and pot pie into one delicious dish. "This recipe is an ode to the pizza pot pie served at Chicago Pizza and Oven Grinder Company, where this ultimate mashup of pizza and pot pie was created," she shares.
Aside from the winning combination of Chicago-style pizza and classic pot pie, Rosenhouse adds that "this recipe is FUN! If you love pizza, it's a family-friendly recipe that turns the classic slice on its head (literally!)." Not only does the idea give each of your dining companions their own personal pizza pie, but it's also "exciting to flip each individual pot pie and see that steamy release of gooey mozzarella cheese on top," Rosenhouse adds. If you're ready to forever transform pizza night, read on for the steps to making these mini Chicago pizza pot pies.
Gather the ingredients for mini Chicago pizza pot pies
For the pizza dough, you'll need warm water, honey (granulated sugar works, too), a packet of active dry yeast, bread flour (or all-purpose), kosher salt, and olive oil. The flavorful filling requires olive oil, sweet Italian sausage, red bell pepper, yellow onion, garlic, a can of crushed tomatoes, dried oregano, granulated sugar, and fresh basil. The pies are complete with melted butter, whole milk low-moisture mozzarella cheese, white mushrooms, and grated Parmesan cheese.
Rosenhouse clarifies that if you "don't want to make all the components from scratch, you can substitute store-bought pizza dough and tomato sauce." And to customize your pot pies, simply "add any cooked toppings you like to the sauce before portioning."
Prep the pizza dough
To make your pizza dough, add the water, honey, and yeast to a medium-sized bowl. Cover it and set it aside for 5-10 minutes until the contents become foamy. Then, add 3 cups of flour, salt, and 3 tablespoons of olive oil to the mix and stir until a shaggy dough forms. Sprinkle ¼ cup of flour onto a clean surface and place the shaggy dough on top. Knead the dough for 6-8 minutes until the components are combined and the texture is smooth. Add the rest of the flour if the dough is too sticky, then shape it into a ball.
Pour 1 tablespoon of olive oil into a medium bowl and roll the ball in the oil to coat the surface. Cover the bowl and set it aside to rise for 1-1 ½ hours until it doubles in size. If you're making the dough ahead of time, Rosenhouse says you can keep it in the fridge for up to 3 days. "The flavor will continue to develop over time," she explains.
Cook the pot pie filling
While the dough is rising, place a large pot on the stovetop over medium heat and drizzle in 1 tablespoon of olive oil. Once it starts shimmering, add the sausage, breaking it up with a wooden spoon. Toss in the diced bell pepper and onion and cook the contents for 5-7 minutes until browned, stirring occasionally. Add the minced garlic and cook the mixture for another minute, then season it to taste with salt and pepper.
Empty the can of crushed tomatoes into the pot and add in the oregano and sugar. Cook the mixture uncovered over low heat for 25-30 minutes until thickened, stirring every once in a while to prevent it from sticking. Once it's nice and thick, stir in the basil leaves and season with more salt and pepper as needed. Take the pot off the heat and set it aside while you work on the dough. If you're prepping the pot pies ahead of time, you can refrigerate the filling for up to 2 days.
Roll out the pizza dough rounds
It's now time to shape the pizza pot pie dough. Line a baking sheet with parchment paper and set it aside. Next, lightly sprinkle your countertop with flour and place the pizza dough on top. Cut it into 8 evenly sized pieces. One by one, roll or stretch the dough into 6-inch rounds, adding flour if necessary to avoid sticking. As the rounds are ready, place them on the lined baking sheet, adding a sheet of parchment paper between the layers if you stack them.
"The trickiest part of making pizza at home is stretching the dough evenly and thin enough to bake up crisp," Rosenhouse says. "Thankfully, for this recipe, you can grab a rolling pin and have at it!"
Assemble the pot pies
Preheat the oven to 475 F. Set out eight 8-ounce ramekins and brush the bottoms and edges with half of the melted butter. Slice the mozzarella ball into ¼-inch thick pieces, and place 3 pieces at the bottom of each of the ramekins. Add 4 mushroom quarters on top, as well as 1 tablespoon of Parmesan per ramekin. Scoop about ½ cup of tomato sauce into each portion. Finally, place a pizza dough round on top of each ramekin, lightly pressing on the sides to help it stick. Leave about 1 inch of overhang around the sides, trimming off any excess if necessary.
If you're making some of the components ahead of time, know that you'll only want to assemble the pot pies on the day you plan to bake them.
Bake, flip, and serve these mini Chicago pizza pot pies
Transfer the loaded ramekins to a baking sheet and bake the pies for 14-16 minutes until the dough is a deep golden brown. After that, remove them from the oven and brush the top with the rest of the melted butter while they're still hot. Use tongs or a kitchen towel to gently flip each ramekin onto a plate. Use a spoon along the edges to loosen the dough, then lift up the ramekins to release the pie onto the plate. Rosenhouse warns, "Be careful when flipping the hot pot pies; if needed, you can let them cool for 10 minutes for easier handling and use a spoon to help release the molten cheese inside."
As for serving suggestions, Rosenhouse points out that "these pot pies are surprisingly substantial. The peppers, mushrooms, and sausage provide a nice, thick layer of filling that balances well with the crisp crust and molten cheese." If you want to complete the meal with something fresh, though, she suggests a light side salad.
To have leftovers ready to go for a future date, Rosenhouse notes that "baked and unmolded pot pies can be wrapped and frozen for up to 1 month. Defrost and bake at 450 F until hot throughout," then follow the same unmolding process.
- For the pizza dough
- 1 ¼ cup warm water
- 2 teaspoons honey (or granulated sugar)
- 1 (¼-ounce) packet active dry yeast
- 3 ½ cups bread (or all-purpose) flour, divided, plus extra for rolling dough
- ¼ cup olive oil, divided
- 1 ½ teaspoons kosher salt
- For the pot pie filling
- 1 tablespoon olive oil
- 1 pound bulk sweet Italian sausage meat
- 1 medium red bell pepper, seeded and diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- Salt and black pepper, to taste
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon granulated sugar
- 1 small handful basil leaves, roughly chopped
- 4 tablespoons butter, melted, divided
- 1 (16-ounce) whole milk low-moisture mozzarella cheese ball, cut into ¼-inch thick slices
- 8 white mushrooms, quartered
- ½ cup grated Parmesan cheese
- To make the pizza dough, stir the water, honey, and yeast in a medium bowl to combine. Cover and set aside for 5-10 minutes until foamy.
- Add 3 cups of the flour, 3 tablespoons of the olive oil, and all of the salt to the bowl. Stir until a shaggy dough forms.
- Sprinkle ¼ cup of flour onto a clean surface and place the dough on top. Knead for 6-8 minutes until combined and smooth, adding the remaining ¼ cup of flour as needed if it's too sticky. Shape the dough into a ball.
- Coat a medium bowl with the remaining olive oil, place the dough ball inside, and turn the dough in oil to coat.
- Cover the bowl of dough and set aside to rise for 1-1 ½ hours until doubled in volume. (Or, refrigerate for up to 3 days if you're making the dough ahead of time.)
- To make the filling, heat the olive oil in a large pot over medium heat until shimmering.
- Add the sausage and break apart with a wooden spoon.
- Add the bell pepper and onion and cook for 5-7 minutes, stirring occasionally until browned.
- Add the garlic and cook for an additional minute, then season generously with salt and pepper to taste.
- Add the crushed tomatoes, oregano, and sugar to the pot. Cook the sauce uncovered over low heat, stirring occasionally, for 25-30 minutes until thickened.
- Stir in the basil and season with additional salt and pepper as needed. Remove the pot from the heat and set aside if using right away, or refrigerate until ready to use.
- To assemble the pot pies, preheat the oven to 475 F and line a baking sheet with parchment paper.
- Lightly dust a clean countertop with flour, place the dough on top, and divide it into 8 even pieces.
- Roll or stretch each piece into a 6-inch round, dusting with flour as needed to prevent sticking.
- Transfer the discs to the prepared baking sheet, placing a sheet of parchment between the layers. Set aside.
- Brush the interior and edges of eight 8-ounce ramekins with about ½ of the melted butter.
- Place 3 mozzarella slices in the bottom of each ramekin, followed by 4 mushroom quarters and 1 tablespoon of Parmesan per portion. Finally, ladle about ½ cup of tomato sauce into each ramekin.
- Top each serving with a round of pizza dough, pressing lightly along the edges to adhere. Leave about 1 inch of overhang on all sides, trimming any excess dough if needed.
- Place the ramekins onto a baking sheet and bake for 14-16 minutes until deeply golden brown.
- Remove the pot pies from the oven and, while hot, brush the tops with the remaining melted butter.
- To serve, carefully use tongs or a kitchen towel to flip each ramekin onto a plate. Run a spoon around the edges to loosen the contents, then lift the ramekins to reveal the pot pies.
| Calories per Serving | 765 |
| Total Fat | 45.6 g |
| Saturated Fat | 19.4 g |
| Trans Fat | 0.1 g |
| Cholesterol | 111.7 mg |
| Total Carbohydrates | 57.6 g |
| Dietary Fiber | 4.7 g |
| Total Sugars | 9.2 g |
| Sodium | 1,122.4 mg |
| Protein | 33.1 g |
