Pizza Pot Pie

Pizza Pot Pie

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
  • 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
  1. Preheat oven to 375°. Spray a 13×9-inch cast-iron baking dish with cooking spray.
  2. In a large cast-iron Dutch oven, cook beef over medium-high heat, stirring occasionally, until browned and crumbly, about 10 minutes. Drain.
  3. 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.
  4. 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.
  5. 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.