Description
A comforting, savory twist on classic pizza, with a cheesy tomato sauce, assorted toppings, and melted mozzarella enclosed in a golden crust—simple to prepare and perfect for sharing.
Ingredients
- 1 pound pizza dough (store‑bought or homemade)
- 1 tablespoon olive oil
- 1/2 cup pizza sauce (homemade or store‑bought)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 cup shredded mozzarella cheese
- 1/2 cup mini pepperoni or diced pepperoni
- 1/2 cup sliced mushrooms (optional)
- 1/4 cup diced green bell pepper (optional)
- 1/4 cup sliced black olives (optional)
- Fresh basil leaves for garnish (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 6‑cup round baking dish or deep skillet.
- Roll out pizza dough on a floured surface into a circle large enough to line and cover the dish with overhang.
- Press dough into the bottom and up the sides of the dish, leaving excess hanging over the edge.
- In a bowl, combine pizza sauce, oregano, garlic powder, salt, and pepper.
- Spread sauce mixture evenly in the bottom of the dough‑lined dish.
- Layer half the mozzarella, then add pepperoni and any optional toppings, followed by the remaining mozzarella.
- Fold the excess dough over the filling to partially enclose the pot pie, leaving center exposed.
- Bake for 20–25 minutes until crust is golden and cheese is bubbly.
- Remove from oven and allow to rest for 5 minutes before garnishing with fresh basil and slicing into wedges.
Notes
- Switch up the toppings—try sausage, bacon, spinach, or artichoke for variety.
- Make it vegetarian by skipping pepperoni and adding extra veggies.
- For a crispier bottom crust, prebake the dough-lined dish 5 minutes before filling.
- Leftovers reheat well in a 350°F (175°C) oven for 10 minutes.
- Make ahead: assemble and refrigerate, then bake just before serving.