Chicago-Style Inverted Pizza Pot Pie
Savoury sausage, whole mushrooms and molten cheese in a rich homemade tomato sauce, sealed under golden pizza dough and flipped upside down to serve.
Bobbie's card describes this as a Chicago restaurant classic made at home — the pot pie is baked upside down and flipped at the table so the cheese and sauce pour over the crust.
Ingredients
For the sauce
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 oz / 794 g) can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp granulated sugar
- 1½ tsp kosher salt, divided
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes
- ¼ cup (5 g) fresh basil leaves, chopped
For the filling
- 1 tbsp olive oil
- 8 oz (225 g) Italian sausage, casings removed
- 8 oz (225 g) whole cremini mushrooms, stems trimmed
- 2 cups (225 g) shredded low-moisture mozzarella cheese
- 8 slices provolone cheese
For the crust
- All-purpose flour, for dusting
- 1 lb (450 g) store-bought or homemade pizza dough, at room temperature
- 1 large egg, beaten with 1 tbsp water (egg wash)
- Grated Parmesan cheese, for serving
Special equipment
- 4 (10 oz / 280 g) oven-safe ramekins or bowls
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Method
- 1
Make the sauce: heat the olive oil in a saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 1 minute more. Stir in the crushed tomatoes, tomato paste, sugar, 1 tsp salt, oregano and red pepper flakes. Simmer, stirring occasionally, until thickened, about 20 minutes. Stir in the basil and set aside.
- 2
Cook the sausage: heat the olive oil in a skillet over medium-high heat. Add the sausage and cook, breaking it up, until browned, 6–8 minutes. Drain on paper towels.
- 3
Assemble the pot pies: preheat the oven to 425°F (220°C). Divide the mozzarella among the 4 ramekins. Top each with 2 slices of provolone, then the sausage, then the whole mushrooms (stem side up). Ladle the sauce over the top, filling the ramekins.
- 4
Add the crust: on a floured surface, divide the dough into 4 pieces and roll each into a circle about 1 inch wider than the ramekin. Drape the dough over each ramekin, pressing the edges to seal. Brush with egg wash.
- 5
Bake: place the ramekins on a baking sheet and bake until the crust is golden brown, 20–25 minutes.
- 6
Invert and serve: let cool 5 minutes. Run a knife around the edge, place a plate over the ramekin and carefully flip upside down. Lift the ramekin away so the filling settles over the crust. Sprinkle with Parmesan and serve.
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From Bobbie's “Bobbie's Recipe Cards (batch 8)”. Written up by Bobbie's Kitchen · Updated 26 October 2026