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Pizza Pot Pie

A pot pie made with pizza dough, sausage, marinara sauce, and Havarti cheese.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Pizza Pot Pie

Oven400°F
Timeabout 30 minutes

Ingredients

Directions

Prepare the dough and filling

  1. Put the pizza dough in a medium bowl and coat well with 1 tablespoon of the oil. Cover with plastic wrap and put in a warm place until doubled in bulk, about 1 hour depending on the dough.

  2. Meanwhile, preheat the oven to 400°F.

  3. Put the garlic, bell peppers and onions in a food processor and pulse until finely chopped, scraping down the sides of the bowl halfway through.

  4. Heat the remaining 1 tablespoon oil in a medium saucepan over medium‑high heat until shimmering.

  5. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 4 minutes.

  6. Add the onion mixture and cook, stirring occasionally, until the moisture has evaporated from the pan and the onions are soft, about 5 minutes.

  7. Stir in the marinara sauce, oregano, red pepper flakes, 1/4 cup water, 1/2 teaspoon salt and several grinds of black pepper.

  8. Bring to a simmer, reduce the heat to medium low and cook, uncovered, stirring often, until thick, about 15 minutes.

Assemble and bake

  1. Brush the sides and lip of a 1‑quart (6‑inch) ramekin with the butter.

  2. Line the bottom and sides with the Havarti.

  3. Fill with 1 ½ cups of the hot marinara‑sausage sauce (reserve the remaining sauce for another use).

  4. Gently pull and stretch the pizza dough into a 10‑inch circle and place it over the ramekin, leaving a 2‑inch overhang all around. Gently press around the edges of the ramekin to lightly seal.

  5. Put on a baking sheet and bake until golden brown and the top sounds hollow when you tap it, about 30 minutes.

Unmold and serve

  1. Carefully remove the baking sheet from the oven. Transfer the ramekin to a heatproof surface and place a plate on top.

  2. Carefully invert the ramekin onto the plate, using a spoon to gently pry the dough from the dish.

  3. Serve hot.

Nutrition, whole recipe (rough)

583Calories
31 gProtein
40 gFat
26 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Pork100g cooked242
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Chili1 tsp (2.7g)8
Black Pepper1 tsp ground (2.3g)6
Oregano1 tsp dried (1.8g)5
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Pizzanot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + oreganotop 2% of all pairs
    Smell alikemoderate
    Cooked together3,756 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Clove + oreganotop 4% of all pairs
    Smell alikestrong
    Cooked together556 recipes

    Shared aroma: estragole (anise, licorice).

  5. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pizza dough
Forms the golden crust that encloses the filling and gives the pie its structure.
Sweet italian sausage
Provides meaty flavor and fat that enriches the sauce as it browns.
Marinara sauce
Supplies the tomato base; cooking it down thickens it so it holds its shape.
Sliced havarti
Melts against the ramekin to form a cheesy layer that helps the pie release when inverted.
Green bell pepper
Adds fresh, slightly bitter vegetable flavor and body to the sauce.
Yellow onion
Softens and sweetens as it cooks, adding depth to the sauce.

The step that matters

Cooking the sauce until thick. Simmering uncovered and stirring evaporates excess water, so the filling sets thick enough to hold its shape. A thin, wet filling can make the crust soggy and the pie hard to unmold.

Swap the clove

How well each one fits the dish's main ingredients (olive, garlic, pepper, onion, sauce, oregano, butter):

  1. Thymefits better
  2. Cuminfits better
  3. Parsleyfits better
  4. Clovethe original

Fit is the average pairing score against olive, garlic, pepper, onion, sauce, oregano, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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