Pizza pot pie
6
Points®
Total time: 50 min • Prep: 20 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
This easy, family-pleasing dish gives you the flavors of a supreme pizza in a fun casserole-style format. We keep all the cooking in one dish for speed, convenience, and easy cleanup. For the veggies that need to precook, we simply microwave in the pie plate and then add the rest of the ingredients once they’re softened.
Ingredients
White onion
1 cup(s), chopped
Red bell pepper
1 medium, chopped
Cremini mushroom
8 oz, sliced
Marinara sauce
½ cup(s)
Canned diced tomatoes with onion and garlic
14½ oz, drained
Shredded part skim mozzarella cheese
1 cup(s)
Cooked chicken sausage
8 oz, sliced
Self-rising flour
1⅛ cup(s)
Plain fat free Greek yogurt
¾ cup(s)
Egg
1 large egg(s), lightly beaten
Grated Parmesan cheese
2 Tbsp
Italian seasoning
½ tsp
Instructions
1
Preheat the oven to 375°F. In a 9-inch deep-dish pie plate, combine the onion, bell pepper, and mushrooms. Cover and microwave on High until the vegetables soften, 5 minutes. Carefully uncover and drain the vegetables. Return the vegetables to the pie plate and stir in the marinara sauce, drained tomatoes, mozzarella, and sausage.
2
In a medium bowl, combine the flour and yogurt; stir well with a wooden spoon until just combined and then keep mixing the dough in the bowl with your hands until smooth, about 1 to 2 minutes. On a lightly floured surface, roll the dough into a 12-inch circle. Arrange the dough over the pie plate; fold under any overhanging edges of dough and press to seal to the edge of the dish.
3
Brush the egg evenly over the dough; discard any remaining egg. Sprinkle the Parmesan and Italian seasoning evenly over the dough. Bake until the crust is browned, 25 to 30 minutes. Let the pot pie stand for 5 minutes before serving.
4
Serving size: about 1 ¼ cups
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