Inspired by the famous pizza pot pie served at Chicago Pizza and Oven Grinder Co., we dreamed up a homemade version with the same oozy cheese goodness by using store-bought pizza dough and extra-melty sliced Havarti from the deli case.
| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 8 ounces store-bought pizza dough
- 2 tablespoons olive oil
- 3 cloves garlic, roughly chopped
- 1 green bell pepper, roughly chopped
- 1 small yellow onion, roughly chopped
- 1 pound sweet Italian sausage, casings removed
- One 24-ounce jar marinara sauce
- 1/2 teaspoon dried oregano
- Pinch of red pepper flakes
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter, melted
- 12 ounces sliced Havarti
Instructions
- Put the pizza dough in a medium bowl and coat well with 1 tablespoon of the oil. Cover with plastic wrap and put in a warm place until doubled in bulk, about 1 hour depending on the dough.
- Meanwhile, preheat the oven to 400 degrees F. Put the garlic, bell peppers and onions in a food processor and pulse until finely chopped, scraping down the sides of the bowl halfway through.
- Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 4 minutes. Add the onion mixture and cook, stirring occasionally, until the moisture has evaporated from the pan and the onions are soft, about 5 minutes. Stir in the marinara sauce, oregano, red pepper flakes, 1/4 cup water, 1/2 teaspoon salt and several grinds of black pepper. Bring to a simmer, reduce the heat to medium low and cook, uncovered, stirring often, until thick, about 15 minutes.
- Brush the sides and lip of a 1-quart (6-inch) ramekin with the butter. Line the bottom and sides with the Havarti. Fill with 1 1/2 cups of the hot marinara-sausage sauce. Reserve the remaining sauce for another use. 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. Gently press around the edges of the ramekin to lightly seal. Put on a baking sheet and bake until golden brown and the top sounds hollow when you tap it, about 30 minutes.
- Carefully remove the baking sheet from the oven, transfer the ramekin to a heatproof surface and place a plate on top. Carefully invert the ramekin onto the plate, using a spoon to gently pry the dough from the dish. Serve hot.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 826 |
| Total Fat | 49 g |
| Saturated Fat | 23 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 47 g |
| Cholesterol | 139 mg |
| Sodium | 2350 mg |
Reviews
Today was my second time making the amazing recipe. Only change made was the cheese, I used mozzarella.
Really delicious and easy to make. We have tried to go to the Chicago pizza and grinder and there is always such a long wait. Now with covid-19 it will be awhile till we can try again. So I figured I would try to make it at home. Really glad I did. This recipe did not disappoint.
Delicious!!!
Yummy