Pizza Pot Pie

Baked in a pie crust rather than pizza dough, this dish (as the name suggests) is a cross between a pot pie and a deep dish pizza. Very cheeeeesy!

Ingredients:

2 cups shredded mozzarella cheese

1 tsp dry oregano

3/4 lb Italian sausage

250g cream cheese

1 cup cherry tomatoes, halved

1/2 red onion, diced

1/2 cup sweet bell pepper, diced

18 slices pepperoni

2 tbsps sliced black olives

pie dough for 2 crust 9" pie

1 egg and 1 tsp water for egg wash

9" cast iron pan

In a large mixer bowl blend the cream cheese, mozzarella (reserve 2 tbsp mozzarella for later) and oregano together, then set aside.

Cut the sausage in pieces. Brown in a skillet until almost completely cooked breaking it up as it cooks. Add the onions, sweet pepper and black olives and cook 1-2 minutes. Remove from heat.

Add the meat to the cheese mixture and fold in the tomatoes.

Roll out half the pastry on a floured counter and place in a 9" cast iron pan. Add the filling then top with half the pepperoni. Roll out the top crust, put it on and pinch the edge all around. Make a few slits for steam to escape then brush with egg wash and sprinkle some oregano. Place the rest of the pepperoni slices making sure not to cover the slits in the pastry, then add the reserved 2 tbsps mozzarella.

Bake at 350°F for 40-45 minutes or until golden brown. 

Cool 10 minutes before slicing.

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