Candace Karu

Pizza Pot Pie

Large PlatesCandace KaruComment

Prep Time:
30 Min

Cook Time:
40 Min

4-8 Servings


  • 2 tbls extra virgin olive oil
  • 1 medium summer squash, quartered and sliced
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 8 oz. mushrooms, sliced
  • 1/4 cup fresh basil, chopped
  • 1/2 tsp crushed red pepper (optional)
  • 1 20 oz jar marinara sauce
  • 1 cup mozzarella cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 1 box ready-made pie crust (2 per box)


  1. Preheat oven to 400º and brought the pie crusts to room temperature,
  2. Put first crust in a deep dish pie plate and cover the bottom of the crust with shredded mozzarella.
  3. Heat olive oil in large saute pan then add onions, mushrooms, garlic, and squash.
  4. Cook over medium heat until softened, 8 – 10 minutes. I had a bit of good red wine left over from the night before and added that, too. This is completely optional…but adds a very nice flavor and depth.
  5. To the softened veggies, add the marinara sauce and let that simmer for about 15 minutes on a low heat.
  6. Let the sauce mixture cool a while before adding it to the crust covered with the mozzarella.
  7. Before adding the top crust, sprinkle the cheddar cheese on top of the filling.
  8. Finished constructing the pie with the second crust.
  9. Bake for 40 minutes or until the crust is golden brown, maybe with some sauce bubbling in a couple of places where it escapes the bounds of the pie crust.

I would definitely advocate for a pie guard, like the one you see under the pie above or a cookie sheet to protect your oven.