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Freshly baked skillet Tamale Pie with a golden cornbread crust and savory ground beef filling.

Skillet Pizza Pot Pie: Easy Weeknight Comfort

This family-friendly Skillet Pizza Pot Pie combines a rich, savory pizza filling with a golden, bubbly pizza dough crust, all cooked in one pan for ultimate weeknight ease and comfort.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1 tbsp olive oil or preferred cooking oil
  • 1 lb ground Italian sausage mild or hot, removed from casings if needed, or ground beef
  • 1/2 cup diced yellow onion
  • 2 cloves garlic minced
  • 1/2 cup diced bell pepper any color
  • 1 can crushed tomatoes 15 oz
  • 1/2 cup pizza sauce
  • 1 tsp dried Italian seasoning
  • 1/4 tsp red pepper flakes optional, for a little heat
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Topping
  • 1 tube refrigerated pizza dough 13.8 oz, store-bought, regular or thin crust
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup pepperoni slices or other favorite pizza toppings like mushrooms, olives, cooked crumbled bacon

Equipment

  • Large (10-inch or 12-inch) oven-safe skillet (cast iron recommended)
  • Cutting Board
  • Sharp Knife
  • Mixing spoon/spatula

Method
 

Prepare Oven & Skillet
  1. Preheat oven to 400°F (200°C). If using a non-cast iron skillet, ensure it's oven-safe.
Cook the Filling
  1. Heat olive oil in your oven-safe skillet over medium-high heat. Add ground Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease.
  2. Add diced yellow onion and bell pepper to the skillet. Cook, stirring occasionally, until softened, about 3-5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Stir in the crushed tomatoes, pizza sauce, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Assemble the Pot Pie
  1. Remove the skillet from the heat. Sprinkle 1 cup of the shredded mozzarella cheese evenly over the top of the simmering filling.
  2. Carefully unroll the refrigerated pizza dough and place it over the filling, gently stretching it to cover the entire skillet, tucking the edges down slightly if possible.
  3. Sprinkle the remaining 1/2 cup of mozzarella cheese over the pizza dough. Arrange the pepperoni slices (or other toppings) evenly on top of the cheese.
Bake and Serve
  1. Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the pizza dough crust is golden brown and puffed up, and the cheese is melted and bubbly.
  2. Carefully remove the skillet from the oven (handle will be very hot!). Let the Skillet Pizza Pot Pie rest for 5 minutes before slicing and serving. This allows the filling to set slightly.
  3. Serve hot, perhaps with a side salad for a complete meal.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
Variations: Feel free to customize the filling with your favorite pizza toppings! Cooked mushrooms, black olives, cooked bacon bits, or spinach (sautéed and drained) would all be delicious additions. For a vegetarian version, substitute plant-based ground "meat" or lentils for the sausage.
Crust: For an extra golden and slightly crispier crust, you can brush the top of the pizza dough with a little olive oil before baking.