Pepperoni Pizza Pot Pie is a cheesy, comforting twist on pizza that comes together quickly when you want something satisfying and a little different.
We have pizza for dinner at least once a week—sometimes twice. Friday night is usually for pizza, whether delivered or grilled at home. But on a random weeknight when dinner ideas run low, this Pepperoni Pizza Pot Pie is a great shortcut. Think of it as an upside-down pizza that’s hearty, saucy, and perfect for feeding a family.
What’s in a Pepperoni Pizza Pot Pie?
This version sneaks in vegetables for extra color and nutrition, but one of the best things about pizza is how flexible it is—swap ingredients to suit your tastes. For this recipe you’ll need:
- pizza dough (store-bought or homemade)
- broccoli florets
- red bell pepper
- mushrooms
- Italian sausage
- pepperoni
- garlic
- oregano
- pizza sauce
- mozzarella and burrata
Why call it a “Pot Pie”?
Instead of a traditional pizza assembly, the filling is cooked like a pot pie base: sauté the vegetables and meat, then stir in a bit of flour to thicken. Rather than adding stock and cream, this recipe uses pizza sauce, garlic, and oregano to create a rich, savory filling. Once thickened, the mixture becomes the pot pie base. Top the skillet with rolled-out pizza dough, scatter pepperoni and cheese on top, and bake until the crust is golden and the cheese is melted.
What size skillet should I use?
A 10-inch or 12-inch oven-safe skillet works best. You can also make individual portions in oven-safe ramekins if you prefer.
Can I prepare this ahead of time?
Yes. You can make the sausage and vegetable mixture a day ahead—sauté, cool, and refrigerate. When ready to bake, reheat the filling in the skillet, dust with flour to thicken, and proceed with the recipe.
Favorite pizza sauce
A high-quality sauce makes a difference. If you don’t make your own, choose a flavorful jarred sauce you trust for the best results.
If you make this Pepperoni Pizza Pot Pie, tell me how it turned out in the comments!
More pizza ideas to try
- Baked Meatlover’s Pizza Taquitos
- White Mushroom Pizza with Crispy Pepperoni
- Winter Greens and Pomegranate Pizza
- Greek Pizza Bagels
Pepperoni Pizza Pot Pie
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 2 tbsp olive oil + more for brushing the crust
- 2 cups broccoli florets
- 1 1/2 cups chopped red bell pepper
- 1 cup sliced mushrooms
- 1 lb ground Italian sausage
- 1/4 cup all-purpose flour
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 2 cups pizza sauce
- 1/2 lb pizza dough (store-bought or homemade)
- 2 cups shredded mozzarella
- 1/4 cup sliced pepperoni
- 2 tbsp shredded Parmesan
- 1/2 cup burrata
- Fresh basil, for garnish
- Salt and pepper to taste
Directions:
- Preheat the oven to 400°F (200°C).
- Heat a 10- or 12-inch oven-safe skillet over medium-high heat and add the olive oil. Add the broccoli and red bell pepper and cook about 5 minutes, until softened.
- Add the mushrooms and cook another 4–5 minutes, until they soften.
- Add the ground Italian sausage to the skillet. Break it up with a wooden spoon and cook until no longer pink, about 5 minutes.
- Sprinkle the flour over the sausage and vegetables and stir to coat. Add the minced garlic, dried oregano, salt, and pepper. Stir in the pizza sauce. If the filling is too thick to stir easily, add a splash of water. Remove the skillet from heat and set aside.
- Roll the pizza dough into a circle large enough to cover the skillet.
- Top the sausage and vegetable mixture with shredded mozzarella, then cover the skillet with the dough, tucking or trimming as needed for a rustic edge.
- Brush the dough with olive oil, arrange the pepperoni on top, and sprinkle with Parmesan. Add dollops of burrata over the top if desired. Bake until the crust is golden and the cheese is bubbly, about 30 minutes. Let cool slightly before serving and garnish with fresh basil.
