Indulge in the comforting pot pie in a new way! Pizza Pot Pies are filled with your favorite pizza toppings of caramelized vegetables, Italian sausage and gooey provel cheese!
Mamma mia!
I am slightly embarrassed that after a year (tomorrow!) of blogging, I am just now whipping up my first pizza recipe.
A thousand tears and I am sorry, friends.
Well technically, it is not pizza per se, but there is all the drool worthy, gooey cheese and buttery, garlic crust that we all adore in pizza.
One evening I was craving some form of potpie, but not really the creamy chicken and vegetables hiding underneath a flaky biscuit kind. But I had a craving pizza that I couldn’t ignore. So, I thought to make a mess free version but still hit all the flavors. And to create a stick to your ribs kinda dinner that you get after eating one too many slices of your favorite pizza.
I am not lying when I say these deliver a major punch of flavor! So much that we made this recipe three times over and over again so we could indulge just one more time. That is REALLY rare around this house…due to the enormous amounts of food that is created for the blog and that we are only two people. We just can’t stomach that much food!
We try, but just can’t…
But Pizza Pot Pies were on repeat for about a week straight. We didn’t feel one bit guilty that we were neglecting all the other delicious food in our fridge as our taste buds were having a party.
First off, for our base, I started with a good helping of chopped veggies. Onions sauté until caramelized to become delectably sweet then balsamic vinegar is added for one more layer of flavor and let’s be honest, I could eat just balsamic onions and be satisfied. The tang and the sweetness only heightens the natural sugars in the onions. Next I threw in red bell pepper, green bell pepper and mushrooms, as I can never have enough veggies. And another added bonus, it really bumps up the filling so less meat is needed.
Once the veggies are softened, I brown turkey Italian sausage until juicy and browned. I love the heartiness from the sausage and the sweetness pairs perfect with the caramelized onions. Plus the Italian sausage takes me back to when I was younger and my family would go to our local pizza shop and order a deluxe pizza with Italian Sausage on it. But those days, I would pick all the sausage off, as it was too spicy for my liking.
I was a crazy child I tell you. Glad my taste buds have come around.
Before we are finished with the filling, I add in tomato paste, marinara sauce and a good handful of provel cheese. The provel is my secret weapon here. My sister in law introduced me to this cheese, as she is from St. Louis, where the cheese is popular. It is a mixture of cheddar, Swiss and provolone. It has a low melting point, and therefore, has an extremely gooey and almost buttery texture at room temperature. Now, imagine how delicious and velvety it becomes when melted. GAH.
With every bite, you taste buds melt into pizza heaven!
Tools I used to make this recipe:
Indulge in the comforting pot pie in a new way! Pizza Pot Pies are filled with with your favorite pizza toppings of caramelized vegetables, Italian sausage and gooey provel cheese!
40 minPrep Time
30 minCook Time
1 hr, 10 Total Time
Yields 6
Save RecipeIngredients
- 1 tablespoon olive oil
- 1 medium sweet onion, diced
- 1 1/2 tablespoons balsamic vinegar
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 8 oz mushrooms, sliced
- 1 1/4 pounds Sweet Turkey Italian Sausage, removed from casing
- 1 1/2 cups your favorite marinara sauce
- 4 tablespoon tomato paste
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 teaspoon garlic powder
- 1 1/2 cups provel cheese (or mozzarella if you can not find provel)
- 1/2 package of prepared pizza dough (I used Bob's Red Mill Gluten Free Pizza Crust )
- 1 egg white
- 1 teaspoon garlic salt
Instructions
- In a large sauté pan preheated over medium heat, add olive oil and onions.
- Saute until soft and starting to caramelize, about 20 minutes. Add balsamic vinegar.
- Add peppers and mushrooms. Sauté until softened. Remove from heat and add to a bowl. Set aside.
- In the same sauté pan, add the sausage. Cook until no longer pink. (Make sure to break up with the end of a spoon if sausage is not ground.)
- When sausage is cooked, add veggies back to pan and add marinara sauce and tomato paste. Mix well. Add seasonings.
- In 6 small ceramic bowls, spray with non stick spray, if you do not have a small bowls, use a 7x11 pan.
- Add filling evenly. Take pizza dough and divide into 6 balls. Spread out on top of the bowls. Brush egg white on top and sprinkle with garlic salt.
- Bake for 25 to 30 minutes, or until dough is browned and filling is heated though.
Notes
*The filling can be made ahead of time then the pizza assembled when ready to cook!
Hungry for more pizza dishes?
Cast Iron Skillet Chipotle BBQ Chicken Pizza
Double Cheese White Pizza Quinoa Bake
Spinach, Roasted Red Pepper and Chicken Pizza with Garlic Whole Wheat Crust
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
5
Comments