Chicago Style Pizza Pot Pie
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 675kcal
Ingredients
For the crust:
- ½ pkg. yeast or 1⅛ tsp.
- ½ cup water warm
- ½ tsp. sugar
- 1 Tbs. vegetable oil
- 1¼ cup bread flour you can use all-purpose, but bread flour makes a fluffier crust
For the filling:
- ½ lb. Italian sausage
- 1 onion small, diced
- 1 clove garlic minced or crushed
- 1-1½ cups mozzarella cheese shredded
- ½ 14 oz. jar pizza sauce
For the top of the crust:
- 1 Tbs. butter melted
- oregano and basil dried
Instructions
For the crust:
- Make the crust first.
- Dissolve the yeast in the water.
- Mix in the other ingredients until they are well blended.
- I use a stand mixer with a dough hook, but you can also do this by hand.
- Let the dough rest while you cook the sausage.
For the filling:
- Brown the sausage with the onion and garlic.
- Drain and rinse under hot water to remove the extra fat.
- Heavily grease a 9×13 casserole dish.
- Layer the mozzarella and then the sausage over the top.
- Pour the sauce over the sausage, using a spoon the spread it out.
- On a floured surface, roll out the pizza dough with a rolling pin. It should be about the shape and size of the casserole dish.
- Carefully lift the dough and place it on the casserole dish.
- Trim any dough that is hanging over the sides.
For the top of the crust:
- Brush the crust with melted butter and sprinkle with oregano and basil, if desired.
- Bake at 425° for about 25 minutes.
Nutrition
Serving: 4g | Calories: 675kcal | Carbohydrates: 48g | Protein: 27g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 97mg | Sodium: 1418mg | Potassium: 674mg | Fiber: 3g | Sugar: 7g | Vitamin A: 860IU | Vitamin C: 11.1mg | Calcium: 229mg | Iron: 2.7mg