Jeff Mauro’s Chicago Pizza Pot Pie Recipe | The Kitchen | Food Network

Jeff turns the personal pizza into a cheesy, savory and perfectly portioned dish of PURE comfort!
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Chicago Pizza Pot Pie
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 2 hr 10 min (includes cooling time)
Active: 45 min
Yield: 4 pizzas

Ingredients

One 8- to 10-ounce stick pepperoni, casing removed, cut into small cubes
1 tablespoon olive oil
1 teaspoon dry Italian seasoning
2 cloves garlic, minced
One 28-ounce can crushed tomatoes
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for the bowls
24 to 32 deli mozzarella slices (about 2 pounds)
12 to 16 baby bella mushrooms, left whole
1 pound pizza dough (store-bought is great!)
All-purpose flour, for rolling
2 tablespoons unsalted butter, melted
Hot giardiniera, for topping, optional

Directions

Special equipment: four 10-ounce ovensafe bowls or crocks with a little lip

Heat a medium pot over medium heat. Add the pepperoni and oil and saute until the fat renders out and the pepperoni is slightly caramelized, about 10 minutes. Add the Italian seasoning and garlic and saute until fragrant, about 10 seconds. Add the crushed tomatoes and salt and pepper to taste; stir and simmer for about 15 minutes. Let cool completely.

Preheat the oven to 400 degrees F with a rack in a lower position.

Spray the insides of four ovenproof bowls or crocks with plenty of cooking spray. Shingle 6 to 8 slices cheese inside each bowl so the bottoms touch. This creates the coveted cheese bowl effect. Place 3 to 4 mushrooms on top of the cheese. Then ladle about 1/2 cup COOLED pepperoni sauce over the mushrooms.

Split the dough into 4 equal portions and roll each portion out on a lightly floured surface into 6- to 8-inch rounds. (You will want a 1-inch overhang over the side of the bowl.)

Drape a round of dough on top of each bowl. Spray your fingertips with cooking spray and slide them around the outside edges of the bowls so that the pizzas will slide out easily after baking. Gently pull down and press the dough around the edges to create a seal. (There’s no need to vent or dock it.) Place the bowls on a sheet pan.

Bake until the crust is just SLIGHTLY golden, about 15 minutes. Let cool 5 minutes, then brush the tops with melted butter to make that crust shiny! Very gently and carefully turn over a bowl into an individual bowl or plate. Take the handle end of your fork and swipe around the inside of the crust rim to help loosen and separate it from the bowl. Lift the bowl away and witness the miracle of this cheesy behemoth. Top with some giardiniera, if you like. Repeat with the remaining pot pies.

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Jeff Mauro’s Chicago Pizza Pot Pie Recipe | The Kitchen | Food Network

a pizza pop pie i got my sauce going here starting with a stick of good pepperoni you take the casing off and you cut into these fun little cubes and you render it for about 10 minutes and now we can kind of make sure our heat’s on medium because we’re gonna put in some dried italian seasoning i like the italian seasoning because it’s got everything in one couple cloves of garlic that are minced and as always once you put your garlic in your sauce have your liquid on hand in this case we got some crushed tomatoes once you start smelling that garlic let it go for about 10 seconds we don’t want to over toast it pepperoni red sauce and that is the making of a true grape quick and easy pepperoni red sauce pepperoni pizza sauce hit it with a little salt some pepper and let this guy simmer we’re going to cook this for about 15 minutes 20 minutes or so let it all come together nicely and then the next step is to properly cool it down you got your oven set at 350. now let’s build this right these are heat safe oven safe ceramic bowls you can get them online they got a nice little lip so we got two of these and what i’m gonna do is just give it a little quick spray with some nonstick cooking spray and now we can start layering let’s start with the cheese i’m using good mozzarella whole milk if you can find it and we’re gonna shingle these on six slices per bowl with kind of making sure it lands in the middle there overlaps with each sheet and all that cheese is going to melt in there and have this beautiful dome effect when we turn it out so keep going just like that next this is a great trick they do there at the at the joint chicago and they use whole button mushrooms i’m using these baby bellas which a little darker and this is going to help kind of bolster up the rest of the ingredients so it doesn’t fall flat in the oven so three four of these and they fit in just like that beautiful delicious earthy that you can get a nice chew out of you know a nice little fork and knife bite out of them lovely and now we got that cooled pepperoni red sauce those chunks of rendered crispy pepperoni and look it again we use the cooled sauce oh so you can kind of lay up nicely on there and now we got a pound of dough that we quartered so this could make a pound of dough could potentially depending on the size of your bowl make four of these bowls and then we can lay it right on top just like that super easy you don’t have to make it a you know perfect circle whatever and now take a little oil or nonstick you can spray your finger with it and just take your finger and slide it around the edge of this bowl so when we do take this off it slides right out no need to vent this or dock it or poke holes in it because we want to keep it all contained i got one more in here store-bought pizza dough i got some good recipes you can check out in several you can use just my thin crust recipe or any recipe you find on the food network kitchen app and look at how easy that is just like that uh to bake these on a sheet pan just in case right you don’t want to put these directly on your oven grates for obvious reasons in case you get a little drippage oven is set at 350. these are going to cook for about 15 minutes and i got some ready to go here [Music] perfect timing you see that get up in there you’re excited i know sarah she likes to pretend she wants an arugula salad right now but her her taste buds are saying pepperoni pizza pie so what you want to do is let this cool obviously oh man be careful get a little serving well i like to serve these in individual little bowls right some melted butter we have a little brush and i’m gonna let that get all shiny oh my god it’s so intoxicating you just turn it over like that now you’re like what are we gonna do next so now you can take the end of your fork 360. boom oh my god it’s coming out already you ready i’m ready oh my god my gosh now comes the point where we can really make or break this and that is on a proper cheese pull let me get it close here oh man i’m going to the light that’s why we use six slices of good old whole milk mozzarella cheese it is going on it’s going it’s going it’s going past the light yeah one thing left to do take a bite the mushroom is so juicy it’s like a whole new pizza mushroom eating experience it really does remind me of true grape chicago deep dish right the chewiness of the cheese the juiciness of the mushrooms the crunch of that pepperoni we took the time to kind of render out and that sauce is so sweet and awesome let me by the store-bought dome