Want to up your pizza game? This Pizza Pot Pie recipe from Delish.com is the best.

This is a celebratory Easter dish from the south of Italy - but it's so good, I encourage you to make it for just about any occasion. It's part quiche, part deep dish pizza, and just completely divine and so decadent. The great thing about this dish too is that you can make it a day ahead of time, then pop it back in the oven to warm up before serving. Feel free to play around with the fillings ingredients, too - while you need the eggs and cheese to sort of hold everything together, you could change the seasonings and herbs, and even add sun dried tomatoes or chopped artichokes.

If you’re a pizza lover, Pizza Pot Pie is one trend you don’t want to miss. It’s a hack on deep dish pizza — you bake the pizza upside down, with the crust on top! This gives us a crispy crust with lots of melted cheese to enjoy.I’m sharing my favourite way to make it here, but the beauty of this trend is that anything goes! Feel free to use any of your favourite toppings, just make sure to follow the easy sequence: cheese, toppings, sauce and finally the crust. You can’t go wrong.Related: Easy, Cheesy Pizza Dip

Baked in a pie crust rather than pizza dough, this dish (as the name suggests) is a cross between a pot pie and a deep dish pizza. Very cheeeeesy! Ingredients: 2 cups shredded mozzarella cheese 1 tsp dry oregano 3/4 lb Italian sausage 250g cream cheese 1 cup cherry tomatoes, halved 1/2 red onion, diced 1/2 cup sweet bell pepper, diced 18 slices pepperoni 2 tbsps sliced black olives pie dough for 2 crust 9" pie 1 egg and 1 tsp water for egg wash 9" cast iron pan In a large mixer bowl blend the cream cheese, mozzarella (reserve 2 tbsp mozzarella for later) and oregano together, then set aside. Cut the sausage in pieces. Brown in a skillet until almost completely cooked breaking it up as it cooks. Add the onions, sweet pepper and black olives and cook 1-2 minutes. Remove from heat. Add the meat to the cheese mixture and fold in the tomatoes. Roll out half the pastry on a floured counter and place in a 9" cast iron pan. Add the filling then top with half the pepperoni. Roll out the top crust, put it on and pinch the edge all around. Make a few slits for steam to escape then brush with egg wash and sprinkle some oregano. Place the rest of the pepperoni slices making sure not to cover the slits in the pastry, then add the reserved 2 tbsps mozzarella. Bake at 350°F for 40-45 minutes or until golden brown. Cool 10 minutes before slicing. Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Pizza rustica is not a pizza in the way that we've come to understand it, though anyone who's spent time in Italy might well have come across it. The word pizza simply means pie, and this term denotes a deep, pastry-encased creation. For US cup measures, use the toggle at the top of the ingredients list.

If you're looking for a classic Italian Easter Pie recipe (also called Pizza Rustica), the search is over. This one has over two pounds of meat.

This Italian Easter meat pie is also know as pizza rustica. This hearty ricotta and meat pie is customarily served at Easter, but it is a delicious meal anytime of the year.

Pasta Pizza Pie combines two Italian favorites (and two of my favorites!) into a delicious pizza-inspired baked pasta. First, you start by baking a pasta “crust.” Then you spread your favorite pasta sauce over the crust and top it with your favorite toppings. I used a 12-inch saute pan in lieu of a pizza pan, and...Read more

If there is one thing the entire world can come together on, it's got to be our love of pizza. Am I right?! Here's a fun, new spin on pizza — pizza pot

Is this real life? This deep-dish pasta pie is like nothing you've ever seen.

Knife and fork definitely required. Happy Pi Day.

Baked Spaghetti Pie Recipe: A family dinner with the essence of cozy spaghetti and meat sauce, baked into a pie! Cut and serve whole pieces!

This Easter savory pie, also known as Pizza Rustica, will be the star of your holiday brunch! With a crispy crust and a savory filling of ham, salami, cheese, and eggs, this pie will satisfy your hunger and make you feel like a true Italian nonna.

I have made my share of pizza pies in many different ways. A few on the grill, a few in the oven on a pizza pan, a few in a cast iron pan and a few on a standard sheet pan. It was always hit and miss. For a long time it was easier to recommend our local bar when The Nudge got a hankering, using the excuse "tough day, not cooking". When I saw this recipe in the August/September 2014 Cook's Country magazine, I had to try it. Not only did it look good, it was totally ease-free and it just so happened I had a new set of 9" cake pans fresh out of the box. This I felt sure I could do. I read the directions carefully, most recipes from the famed Cook's Illustrated family usually have a spot in the directions that is their key in the discovery of a no-fail dish. Their recipes really require no substitutions or changes in direction and one best never wing it. If it says "bake it for 15 minutes", I highly recommend you stand by the stove with timer and oven mitt in hand. If you like to tweak, don't thunk it. You might ask yourself what makes it a "bar pie" instead of a standard pie? A bar pie is usually 'for one' where a regular pie is usually enough for 2-4 people. To make it easy, they have you bake two pies in highly lubed (with EVOO) 9" cake pans. Halving this recipe is not an option, trust me, you will want one all to yourself. I find that this recipe has now become our Friday night pizza and The Nudge has stopped suggesting (with the excuse he's giving me a break from cooking) that we go out for our local bar pie. He had found his Gotta-Da-Vida. I promise to highlight the important parts that unless you have a death wish, you will not sway from. Trust me, I have screwed up a few by changing one of the cheeses to a store brand because I couldn't believe the price difference. Oh, baby. That was a BIG mistake. Another time I let the prepared but unbaked pizza sit on the counter too long and the dough rose to a height of a Sicilian pizza instead of a bar pie. Not what we are going for. Timing is of the essence. I would rather you bake it before everyone was home and reheat when ready. Next time I am going to roll out the dough, put into the pans and then place them in the fridge to halt the rise and pull them out, sauce and cheese them and then right into the hot oven. The best part of this pie is the crunchy edge that forms when the cheese melts down behind the crust and hits the olive oil slick in the pan. Oh babee, this pie is really good. Don't even think of adding toppings until to try it one time. Cook's Country does offer a pepperoni version if you must, but remember, there is already a perfect oil slick on the surface from the cheddar cheese. You would think it was impossible to get that edge in 15 minutes but at 500 degrees, it is perfect every time. It is important to use both cheddar and mozzarella cheeses as long as you grate the one that is the square package of manufactured mozzarella, not any that dare be labeled "fresh". I can guarantee you will consider buying a third or fourth cake pan just for the leftovers. A double batch of dough will easily fit in the bowl of a standard processor. While waiting the hour for the dough to rise, one can preheat the oven, grate the cheese and make the sauce (if you don't already have a jar in your fridge). Let's get cooking............ New England Bar Pie makes 2 (9") bar pies Dough: * 1 2/3 cups (8 1/3 ounces) AP flour * 1 teaspoon rapid-rise yeast * 1 tablespoon sugar * 2/3 cup water * 1 1/2 teaspoon EVOO * 3/4 teaspoon salt Sauce: * 1 (14.5 ounce) can diced tomatoes * 1 teaspoon EVOO * 1/2 teaspoon dried oregano * 1/2 teaspoon oregano & sugar * 1/4 teaspoon salt * 1/8 teaspoon pepper & red pepper flakes Topping: * 4 ounces sharp Cheddar cheese, hand shredded (1 cup) * 4 ounces whole milk mozzarella, hand shredded (1 cup) * 1 tablespoon EVOO For the Dough: 1, Process flour, sugar, and yeast in food processor until combined, about 3 seconds. With processor running, slowly add water;process until just combined and no dry flour remains, about 10 seconds. Let dough sand for 10 minutes. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds. 2. Transfer dough to lightly oiled counter and knead until smooth, about 1 minute. Shape dough into tight ball and place in greased bowl. Cover with plastic wrap and let rise at room temperature until almost doubled in six, 2 to 2 1/2 hours (this would be the time to roll the crusts into the oiled pans and place in the fridge). For the Sauce: 1. Process all ingredients in clean, dry food processor until smooth, about 30 seconds; set aside. (Sauce can be refrigerated for up to 2 day or frozen for up to 1 month.) For the Topping: 1.Adjust oven rack to lowest position and heat oven to 500 degrees. Combine Cheddar and mozzarella in bowl. Using pastry brush, grease bottom and sides of 2 dark-colored 9-inch round cake pans with 1 1/2 teaspoon oil each. 2. Transfer dough to lightly floured counter, divide in half and shape into balls. Gently flatten 1 dough ball into 6-inch disk using your fingertips. Using rolling pin, roll disk into 10-inch round. Transfer dough to prepared pan and press into corners, forcing 1/4-inch lip of dough up sides of pan. Repeat with remaining dough ball. 3. Spread 1/3 cup sauce in thin layer over entire surface of 1 dough. Using pastry brush, brush sauce over lip of dough. Sprinkle 1 cup cheese mixture evenly over pizza, including lip. Repeat with remaining dough, 1/3 cup sauce and remaining cheese. 4. Bake until crust is browned and cheese is bubbly and beginning to brown about 12 minutes, switching and rotating pans halfway through the baking. To remove pizzas from pans, run an offset spatula along the top edge of pizza crust. Once loosened, slide spatula underneath pizza and slide pizza onto a wire rack. Let cool for 5 minutes. Slice and serve.

This puff pastry pizza is quick and easy to make for a unique pizza crust with a light, flaky texture, and traditional Margherita toppings.

A recipe for Carbonara Pasta Pie that is creamy, delicious and simple enough for a weeknight meal. It also makes some of the best leftovers!

Giada De Laurentiis stuffed her Pizza Rustica, or pizzagaina, with ricotta, spinach, mozzarella, Parmesan, prosciutto and hot Italian sausage for a hearty meal worthy of special occasions.

I think we all know by now that most dishes featuring tomatoes, fresh basil and fresh mozzarella are bound to be a hit, right? Right. There was no doubt in my mind that we would love this tart, and we certainly did! After all, pizza margherita with tomatoes and herbs from our garden is one […]

Your weeknight dinners just got a whole lot more exciting

La Parigina è una Pizza rustica napoletana, realizzata con doppia base: pasta per la pizza e pasta sfoglia, farcita con pomodoro, prosciutto cotto, provola!

Make your kitchen into a pizzeria with our best homemade pizza recipes, from Chicago deep dish and thin crust, as well as our favorite pizza-inspired dishes.

One of my favourite spring classics is pizza rustica, a savoury pie. It's made with ricotta, pecorino, eggs and silverbeet.

Our easy pie crust recipe is a classic all-butter dough that couldn't be easier to make. Prepare it ahead of time and make pies and tarts all season long.

Antonio Carluccio serves up an opulent timballo, or macaroni pie recipe. This Italian celebration pie hails from Sicily, and was inspired by a timballo described in the 'The Leopard'.

Pizza Rustica is an incredible Italian Easter pie made with a flaky and buttery pie crust and filled with eggs, ricotta, salami, and cheese. This recipe makes a truly special pie that's packed with flavour and looks really impressive.

La Pizza rustica è una torta salata della cucina napoletana con pasta frolla ripiena di ricotta, salame, provola. Ecco come prepararla in casa

Puff pastry pizza is incredibly easy to prepare and bake. The crust has a lovely golden crunch that makes it irresistible.

This Italian pie, also known as a torta rustica, is made with an olive-oil crust and can be served for dinner or breakfast the next day.

My family's traditional Italian Easter Pie, or pizza rustica, is bursting with ricotta cheese, mozzarella, salami, pepperoni, and hard boiled eggs.

Une petite tarte rapide pleine de légumes du soleil... un délice.

Weil Würstchen so vielseitig sind 😍

Make and share this Rigatoni Pizza Pie recipe from Food.com.

This Easter savory pie, also known as Pizza Rustica, will be the star of your holiday brunch! With a crispy crust and a savory filling of ham, salami, cheese, and eggs, this pie will satisfy your hunger and make you feel like a true Italian nonna.