Prep Time: 30 minutes | Cook Time: 45 minutes
Pizza Dough Crust
- 2 1/2 cups flour (Plus more for the countertop)
- 1 1/2 tsp yeast
- 1 tsp sugar
- 1 cup warm water
- 1 tbs olive oil
- 1 tsp salt
Pot Pie Filling
- 15 oz tomato purée
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 spicy pepper, diced (Optional. We used a serranno)
- 1/4 tsp oregano
- 10 oz thick sliced pepperoni
- 5 cups shredded mozzarella, divided
Pizza Dough Crust
Add the yeast and sugar to the water in a large mixing bowl or the bowl of a stand mixer. Let proof about 5 minutes.
Mix in the oil and salt. With the dough hook attachment, mix in 1 cup flour until all the clumps are gone. Gradually add the rest of the flour.
Knead for about 5 minutes, or until elastic. If the dough stays too sticky, add more flour, about 1/4 cup at a time.
Lightly grease a mixing bowl, then transfer the dough to the greased bowl. Turn the dough around to get each side oiled, then cover with plastic wrap and let sit an hour to rise.
While the dough's rising, make the sauce.
Heat a two or three quart saucepan over medium with 1 to 2 tbs olive oil. Add the onion and cook until it starts to soften, about 5 minutes. Add the pepper and cook about 2 minutes, until the onions are starting to get color. Add the garlic and cook 1 minute more.
Pour in the tomato purée and stir in the oregano. Reduce the heat to a simmer. Cover and let cook 10 to 15 minutes, then remove from heat.
Assemble the Pot Pie
Preheat the oven to 450 F and move the rack to the lowest part of your oven. Lightly grease a 9 or 10 inch springform pan. If you're worried about leaks, wrap the bottom of the springform pan with foil.
Liberally dust a clean countertop with flour. Turn out the dough onto this surface. Divide it into 2 pieces, but instead of equal pieces, make a larger one about 2/3 the whole, and a smaller about 1/3. Set the smaller one aside.
Roll the larger piece out to about 4 inches wider than the pan you're going to use, then transfer it to the pan, pressing against the sides and bottom. It'd help to have a little overhang on the top because the dough won't stick to the sides like how a pie crust would.
Sprinkle on about a third of your cheese, then add a layer of pepperonis. Pour on the sauce, but be careful if it's still hot. Then add another third of the cheese. Layer on the remaining pepperonis, then cheese, then set aside to prepare the top crust.
Roll out the smaller dough ball to about the same width as your pan, you don't need as much overlap this time. Transfer it to the top of the pie, then pinch it onto the crust that's already there to create a seal. Remove excess dough if you have any. Using a sharp paring knife, make three small slits in the center to help vent.
Bake for 45 minutes. The crust will be golden and the insides bubbly. Let rest 15 minutes before cutting and serving.