Chicago’s Pizza Pot Pie

I traveled to Chicago Pizza & Oven Grinder Company to try their prized menu item from the source, the Pizza Pot Pie. This famous pizza creation took social media by storm over the past decade or so for good reason. The gooey, pizza-like creation is extremely photogenic sure, but it’s also wildly delicious. If you love a pot pie AND don’t mind it tasting like pizza, then this recipe is for you. I hope you dig it! 🤘🏼Adam

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Stuff I Use...

Parchment Paper

9-inch Springform Pan

My Cookware Set

My Dutch Oven

My Induction Burner

Deli Containers

Large Mason Jars (32oz, wide mouth)

Rust-proof Mason Jar Lids

Portable Single-burner Stove

Butane Torch

Butane Canisters

Coarse Reinforced Strainer

Fine Mesh Reinforced Strainer

Sheet Trays

The BEST Smash Burger Spatula

Cutting Board Scraper

Ice Cream Maker

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Yield: 2-4 Pizza Pot Pies

Print

Chicago Pizza Pot Pie

Prep time: 45 MinCook time: 25 MinInactive time: 1 HourTotal time: 2 H & 10 M

Ingredients

Pizza Pot Pie Dough

• 480g Bread Flour (4 cups)
• 288g Room-temperature Water (1 ¾ cup)
• 6g Salt (2 tsp)
• 5g Sugar (1 tsp)
• 5g Instant Yeast (2 tsp)
• Olive Oil, as needed

Pizza Pot Pie Sauce

• 1 pound Hot or Mild Italian Sausage, ground
• 2 Garlic cloves, minced
• 1 Green Bell Pepper, diced
• ½ Yellow Onion, diced
• 28 ounce can Crushed Tomatoes
• 2 tsp Dried Oregano
• ½ tsp Red Chili Flake, more to taste
• 1 tsp Fish Sauce, more to taste
• Black Pepper, to taste
• Kosher Salt, to taste

Pizza Pot Pie Ingredients:

• 1 recipe for Pizza Pot Pie Dough (see above)
• 1 recipe for Pizza Pot Pie Sauce (see above)
• ½ pound Wisconsin Brick Cheese, sliced medium thick
• 3 Whole Cremini Mushrooms, stem removed
• Melted Butter, as needed
• Cooking Spray, as needed

Instructions

Pizza Pot Pie Dough

1. To a mixing bowl stir together the water, salt, sugar and yeast. Add all the flour on top and mix by hand until a shaggy dough forms. Cover and let rest for 25 minutes.
2. Remove the dough from the bowl and knead on a clean work surface until relatively smooth, it’s okay if it’s not perfect. Transfer the dough to an oiled container, cover and refrigerate overnight or up to 3 days.

Pizza Pot Pie Sauce

1. To a large saucepan over high heat, add a drizzle of olive oil and all the Italian sausage with a pinch of salt. Break the sausage up with a wooden spoon and cook until browned.
2. Lower the heat to medium and add in the garlic, onion, green pepper and a pinch of salt. Cook until the veggies have released most of their water, about 5 minutes.
3. Add in the crushed tomatoes, oregano, chili flake, fish sauce, a few cracks of black pepper and small pinch of salt. Stir everything together then reduce the heat to low and simmer for 25 minutes, or until the sauce has thickened.
4. Allow the sauce to cool for 10-15 minutes.

Pizza Pot Pie Baking Instructions

1. Preheat the oven to 375F (190c) with the oven rack situated in the center.
2. Spray the inside of an oven-proof bowl with cooking spray. Lay in the slices of cheese, scoop in some sauce then press the uncooked mushrooms into the sauce.
3. Shape a piece of dough by hand into a disc about ½-⅓ inch thick lay it on the top of the bowl. Press the dough onto the bowl so it goes down 2-3 inches of the bowl.
4. Put the prepared pizza pot pie on a sheet tray then bake on the center rack for 20-25 minutes, or until the dough is just cooked through and still quite pale.
5. Remove the pizza pot pie from the oven and immediately brush it with melted butter. Allow the pizza to cool for 3-5 minutes.
6. Carefully, using heat-proof gloves, invert the pizza onto a plate, remove it by loosening the crust from the bowl with a spoon (see video) and reveal your gorgeously gooey creation. Feel free to eat this by hand, but it’s a good idea to reach for the fork and knife for this one.

Adam's Notes

• This recipe is enough dough for 2-4 pizza pot pies depending on how large or small you make them. When in doubt, make extra dough.
• This is a modification of my Sicilian pizza dough, but instead of the usual high hydration dough I brought it down to 60%.
• It’s nice to use a bowl with a slight lip so the dough has something to crimp onto and can form a good seal.

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