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+ servings
pizza with whole mushrooms and cheese on a white plate.

Chicago Pizza Pot Pie

Course Bowls, Main Course
Cuisine Comfort food, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Sauce cooking time 10 minutes
Total Time 40 minutes
Servings 2


  • 2-4 cup oven-proof bowl with higher sides and wide mouth (mine is 6" wide)
  • sheet pan


For the pizza sauce

  • 1 teaspoon olive oil
  • 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


  • Preheat the oven to 400°.

Make the sauce

  • In a medium skillet, heat the olive oil over medium-high heat.
  • Add the onions and saute for approximately 5 minutes until golden.
  • Add the pancetta and dried seasonings and gently saute for 2-3 minutes until sizzling. Immediately add the garlic and saute for 30 seconds.
  • 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.

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.
  • Fill the center with clean, dry whole portobellos placing them mostly stem side up.
  • 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].
  • 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 ¾ 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.


  • 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 ½ 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 ½" thick and cutting a round of dough out equal to 1-2" larger than the diameter of the opening of your bowl.