Pizza Pot Pie with Ground Beef, Pepperoni and Mozzarella
This pot pie tucks everything you love about pizza between two buttery pie crusts: a saucy beef and vegetable filling, melted mozzarella, Parmesan and pepperoni. It cuts into neat wedges and is a fun family dinner, especially with a green salad on the side.
Preparation Steps
Heat the oven to 375°F (190°C) and let the pie crusts sit at room temperature for 15 minutes so they unroll without cracking.
Warm the olive oil in a large skillet over medium heat. Cook the onion, bell pepper and mushrooms for 5 to 7 minutes, until soft.
Add the ground meat and cook for 7 to 8 minutes, breaking it up, until browned with no pink remaining. Season with salt and pepper and drain off the excess fat.
Stir in the pizza sauce and simmer for 5 minutes, until thick. Take off the heat and let cool for a few minutes.
Fit one crust into a 9-inch (23 cm) pie dish. Spoon in the filling and spread it level, then cover with the mozzarella and Parmesan and lay the pepperoni on top.
Place the second crust over the top, trim the overhang and crimp the edges to seal. Cut 3 or 4 small slits in the top to let steam escape.
Bake for 25 to 30 minutes, until the crust is deep golden. Let it rest for 10 minutes, then sprinkle with parsley and cut into wedges.
Tips & Variations
- Brush the top crust with a beaten egg before baking for a shinier, more golden finish.
- Use Italian sausage for extra flavor, or add sliced black olives to the filling.
- Refrigerate leftovers, covered, for up to 3 days. Reheat slices in a 350°F (175°C) oven until hot throughout.
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