For all the flavor and comfort of pizza but with a fraction of the effort, this dish is for you. It has all the same ingredients of supreme pizza, including the crust, but in casserole form.
Pizza Pot Pie
Makes 6 to 8 servings
Ingredients
- 2 pounds lean ground beef
- 3 (8-ounce) packages Canadian bacon, diced
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup sliced black olives
- 1 (14.5-ounce) can diced tomatoes, drained
- 3 (8-ounce) cans tomato sauce
- 1 (6-ounce) can tomato paste
- 2 teaspoons dried Italian seasoning, plus more for sprinkling
- 1½ tablespoons kosher salt
- 1 teaspoon ground black pepper
- 2½ cups shredded mozzarella cheese, divided
- 1 (13.8-ounce) can refrigerated pizza crust dough
- 1 tablespoon olive oil
- Grated Parmesan cheese, for sprinkling
Instructions
- Preheat oven to 375°. Spray a 13×9-inch cast-iron baking dish with cooking spray.
- In a large cast-iron Dutch oven, cook beef over medium-high heat, stirring occasionally, until browned and crumbly, about 10 minutes. Drain.
- Stir in Canadian bacon, onion, bell peppers, and olives; cook, stirring occasionally, until vegetables are soft, about 15 minutes. Stir in diced tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, and pepper; bring to a boil. Reduce heat, and simmer for 10 minutes.
- Remove from heat; stir in 2 cups mozzarella. Pour mixture into prepared pan. Sprinkle with remaining ½ cup mozzarella. Unroll dough, and place onto beef mixture, stretching slightly to cover if needed. Cut slits in dough to let steam escape.
- Bake until crust is lightly browned, about 25 minutes. Brush with olive oil; sprinkle with Parmesan and Italian seasoning. Let stand for 10 minutes before serving.
