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Chicago Style Pizza Pot Pie – Take 3

Servings 6 -8 servings


For the crust:

  • 1 pkg. yeast or 2 1/4 tsp.
  • 1 cup warm water
  • 1 tsp. sugar
  • 2 Tbs. vegetable oil
  • 2 1/2 cups bread flour you can use all-purpose, but bread flour makes a fluffier crust

For the filling:

  • 1 lb. Italian sausage
  • 1 onion diced
  • 1 clove garlic minced or crushed
  • 2-3 cups shredded mozzarella cheese
  • 1 jar pizza sauce

For top of crust:

  • 2 Tbs. melted butter
  • dried oregano and basil


  • Make the dough first. Dissolve the yeast in the water.
  • Mix in the other ingredients until they are well blended. I use a stand mixer with a dough hook, but you can also do this by hand. Let the dough rest while you cook the sausage.
  • Brown the sausage with the onion and garlic.
  • Drain and rinse under hot water to remove the extra fat.
  • Heavily grease a 9×13 casserole dish.
  • Layer the mozzarella and then the sausage over the top.
  • Pour the sauce over the sausage, using a spoon the spread it out.
  • On a floured surface, roll out the pizza dough with a rolling pin. It should be about the shape and size of the casserole dish.
  • Carefully lift the dough and place it on the casserole dish.
  • Trim any dough that is hanging over the sides.
  • Brush with melted butter and sprinkle with oregano and basil, if desired.
  • Bake at 425 degrees for about 25 minutes.
  • I flipped the pieces upside down to serve them, which is how the original individual pies get served. The cheese ends up on top. It’s not pretty, but it’s oh-so-good!