Ingredients
- 1 pound pizza dough, store-bought or homemade
- 2 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1/2 cup pepperoni slices
- 1/2 cup cooked Italian sausage, crumbled
- 1/2 cup bell peppers, diced
- 1/2 cup mushrooms, sliced
- 1/4 cup black olives, sliced
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional for a spicy kick)
- 1 tablespoon olive oil
- 1 egg, beaten (for egg wash)
Feel free to substitute or add ingredients based on your preferences or what you have on hand. The beauty of this recipe is its flexibility—just like when my grandmother would make sopa de fideo with whatever happened to be in the pantry.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an oven-safe skillet or pie dish with olive oil.
- Roll out the pizza dough on a floured surface to fit your skillet or dish, leaving an extra inch around the edges.
- Gently press the dough into the skillet, allowing the excess to hang over the sides. This will help seal the pot pie later.
- In a mixing bowl, combine the marinara sauce, mozzarella cheese, pepperoni, sausage, bell peppers, mushrooms, olives, oregano, garlic powder, and red pepper flakes.
- Pour the mixture into the dough-lined skillet, spreading it evenly.
- Fold the excess dough over the filling, pinching it together to seal. Brush the top with beaten egg for a glossy finish.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Remember what my abuela always said: “When it smells right, it’s almost done!”
- Let it cool for a few minutes before serving to allow the flavors to meld together beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International