I probably don’t need to say that Chicago is famous for its pizza, whether deep dish or super thin crust. But…one beloved Chicago institution turns pizza completely on its ear. I’m talking about the upside-down pizza pot pie on the menu at Chicago Pizza and Oven Grinder.
It’s a pizza recipe I’ve always wanted to make at home and at the risk of sounding cheesy…I think you’re going to flip over it.
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Pizza in a bowl
I’m not sure what is more fun: eating this pizza or learning how to make AND serve it (more on that later). A very fun, food-theater experience, upside down pizza in a bowl is a communal experience and a great dinner idea with the kids.
A semi-homemade pizza sauce
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Three unique things about this sauce recipe you’re going to love:
- it’s thick and flavorful thanks to some diced pancetta
- canned tomatoes make it super easy to make any time
- you can make it in less than 20 minutes
Equipment and ingredient notes
- The bowl. I am using a oven safe bowl with a 6″ opening. My recipe serves two. Any oven-safe bowl with a wider opening works. For individual pizzas, I love these individual Mason and Cash oven-safe bowls and I would divide the dough into quarters [see the recipe below].
- Pizza dough. The first thing we are going to do is either make or purchase pizza dough. I’ve got a great, tried-and-true homemade pizza dough recipe or purchase your favorite from a store or pizzeria. It all works!
- Canned tomatoes. For pizza pot pie, I love using these Baby Roma tomatoes from Mutti. They have a super thin skin making them perfect for this quick, thick sauce.
- Cheese. My version of Chicago upside down pizza uses a thicker cut, sharp provolone. The Picante Provolone from Boar’s Head is my absolute fav and I get it cut at the deli —it’s totally worth seeking out.
Step-by-step process
Make the sauce.
Fill the pizza bowl with the fillings.
How to flip and serve
The time has come for taking your upside down pizza in a bowl to right side up pizza. Your guests are going to LOVE the presentation, especially if you have one bowl per person.
- Once the bowl has cooled just a bit, using your hands to carefully loosen the edges of the dough from the sides of the bowl.
- Take a dinner plate and place it over the top of the pizza dough.
- Using hot pads to simultaneously hold the bowl and plate, gently flip them over with the bottom of the bowl now facing up.
- Run a small spreader or butter knife around the bowl and dough loosening the bowl.
- Once you are about 3/4 of the way around, pull the bowl straight up towards you allowing the contents to release perfectly into the crust.
Helpful tips
Make ahead
While the pizza itself is best enjoyed right after cooking, you can certainly make the sauce (and dough if you choose homemade) ahead so that you’re ready when the pizza craving hits.
Storing
If you have any leftovers, store them in an airtight container. I will tell you that this is the kind of pizza best eaten right away as the mushrooms create a little juice.
Made this recipe?
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Chicago Pizza Pot Pie
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Equipment
- 2-4 cup oven-proof bowl with higher sides and wide mouth (mine is 6" wide)
Ingredients
For the pizza sauce
- 1 teaspoon olive oil
- ⅓ cup diced yellow onion
- 4 ounce package diced pancetta
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper
- 1 teaspoon minced garlic
- 8 ounces canned baby Roma tomatoes, I use Mutti
- 2 teaspoons sugar, if needed, taste the sauce first
For the pizza
- 8 slices sharp provolone, round slices from the deli, I use Boar's Head Picante Provolone. [see note below]
- 7 baby portabella mushrooms, wiped clean with a damp paper towel
- 1 lb pizza dough, cut in half
Instructions
- Preheat the oven to 400°.
Make the sauce
- In a medium skillet, heat the olive oil over medium-high heat.1 teaspoon olive oil
- Add the onions and saute for approximately 5 minutes until golden.⅓ cup diced yellow onion
- Add the pancetta and dried seasonings and gently saute for 2-3 minutes until sizzling. Immediately add the garlic and saute for 30 seconds.4 ounce package diced pancetta, ½ teaspoon dried thyme, ½ teaspoon dried oregano, ¼ teaspoon crushed red pepper, 1 teaspoon minced garlic
- To the skillet, pour in the contents of the canned tomatoes including the juices. Gently stir and allow to simmer for 10 minutes adding the sugar as needed.8 ounces canned baby Roma tomatoes, 2 teaspoons sugar
Assemble the pizza
- Line the bowl with slices of provolone (see note below regarding cheese), overlapping as you go. I usually use around 7 big slices. Place an additional slice on the bottom as well.8 slices sharp provolone
- Fill the center with clean, dry whole portobellos placing them mostly stem side up.7 baby portabella mushrooms
- Evenly cover the mushrooms completely with the sauce.
- Stretch the pizza dough to a little wider than the rim of the bowl [see note below].1 lb pizza dough
- Brush the dough with melted butter and sprinkle over some fresh Parmesan and garlic powder.
- Place the bowl on a sheet pan and bake for approximately 20 minutes until the dough is golden brown.
- Allow to cool for about 5 minutes.
Pizza Flipping Technique
- Place a serving plate upside down over the dough side of the pizza.
- Use your hands to carefully loosen the edges of the dough from the sides of the bowl.
- Take a dinner plate and place it over the top of the pizza dough.Using hot pads to simultaneously hold the bowl and plate, gently flip them over with the bottom of the bowl now facing up.
- Run a small spreader or butter knife around the bowl and dough loosening the bowl. Once you are about 3/4 of the way around, pull the bowl straight up towards you allowing the contents to release perfectly into the crust.
- Woop woop! You just made Chicago pizza pot pie! Enjoy with a knife and fork and glass of your favorite pizza partner.
Notes
- Bowl Options. I am using a oven safe bowl with a 6″ opening. My recipe serves two. Any oven-safe bowl with a wider opening works. For individual pizzas, I love these individual Mason and Cash oven-safe bowls and I would divide the dough into quarters [see the recipe below].
- Provolone note. If you choose to cut your own sharp provolone and you end up with rectangular slices, just cut enough to line your bowl all the way around and the bottom.
- Dough stretching tip. I usually cut the 1 lb. dough in half and use 1/2 per 2 person serving and stretch the dough free form until it’s large enough. This makes for a more rustic, handmade pie. However, feel free to be more exact by rolling your dough out to approximately 1/2″ thick and cutting a round of dough out equal to 1-2″ larger than the diameter of the opening of your bowl.
Oh my! You have really outdone yourself with this pizza! I’m drooling — and need to make this for my husband (the resident pizza expert) ASAP.
I’d love to hear what he thinks Kathryn!! And you’ll be amazed how easy it is to make -the kiddos can get in on the action!
OMG! I have been going to Chicago Pizza and Oven Grinders since 1971!!!!! Thanks for this…I will try to do this at home thanx to your recipe….so near and dear to my 💜
It’s the best isn’t it? Ever since I took my kids there, I’ve wanted to recreate the recipe at home. Let me know if you try it Holly —would love to hear what you think!! And thank you!