I’m back to talk about my new obsession called ButcherBox, which if you’re not familiar with it, it’s a monthly subscription box service that delivers 100% grass-fed, grass-finished beef, free-range organic chicken, heritage-breed pork, and wild-caught seafood directly to your doorstep. You can trust that the high-quality meat you put on your table each day is better for you, your family, the farmers, the animals’ welfare, the businesses involved, and our planet. It’s just good all the way around, and it doesn’t get any better than that! Right now, ButcherBox is running a promotion for new subscribers! If you sign-up today, you’ll receive a 10-14 lb, free-range, all natural (no basting or artificial ingredients, minimally processed) turkey for FREE in your first ButcherBox. Thanksgiving will probably look a little different this year and picking out the right turkey is always daunting for me as it is, so why not let ButcherBox take out some of the stress and make things a bit more convenient this year? Hurry up because offer ends on November 15th!
I have the biggest soft spot for ground beef. I think it’s because I grew up eating so much of it (it was the cheapest option) and so with my first box, I made this awesome Italian Meatloaf that took a classic dish and give it a little bit of a yummy makeover. This time around, we’re making over everyone’s favorite pizza with this insane Supreme Pizza Pot Pie. It’s all the things you love from a supreme pizza but in casserole form—pizza crust and cheese included.
Set a large heavy-bottomed pot or skillet over medium-high heat. Once hot, drizzle in 1 tablespoon olive oil and add the beef (I’m using the 100% grass-feed grass-finished ground beef from my Butcher Box shipment). Use a wooden spoon to break up the meat and cook until no longer pink, about 8 to 10 minutes. Drain off any accumulated grease and then season with oregano, fennel seeds, red pepper flakes, and a large pinch of salt and pepper. Transfer the meat mixture to a plate and set aside.
**Note: If you want to go a bit leaner, or just don’t eat a lot of red meat, you can also do this with ground chicken or turkey! The fennel seeds are optional (mainly because if you don’t have any, there’s no need to go out and get it just for this recipe) but I like it because it gives it an Italian sausage taste.**
Drizzle the remaining oil into the same skillet and add in the red onion. Cook until translucent, about a minute. Add the garlic and cook for another 30 seconds or so.
**Note: I like to get the onion going a bit first before adding the garlic. That way it prevents the garlic from burning.**
Stir in the bell pepper and mushrooms and cook until the mushrooms have released all of their moisture and they’ve begun to brown, about 5 minutes.
**Note: I know I’m always advocating for seasoning every layer or season as you go, but this might be the one time I advise against it. I don’t like to salt mushrooms as they cook because I find that it causes them to release too much moisture right away and then they become rubbery.**
Add the meat back to the pot, along with the olives and pepperoni. At this point, you can add a pinch more salt and pepper if needed. Stir in the sauce and basil, reduce heat to low and simmer, uncovered for 5 minutes.
**Note: I used marinara sauce because I already had a jar on hand, but if you really want to bring out that pizza flavor, you can use pizza sauce instead. I find that store-bought pizza sauce does have a distinctive taste that sets it apart from marinara, but some people think it’s all the same.**
**Tip: We’re not looking for a very saucy filling, which is why we cooked it uncovered. I find that it’s easier to cut and serve later on if it’s not drowning in a sauce. If you want it saucier however, you can add a bit of chicken broth or stock when you add the sauce earlier before simmering.**
Transfer the mixture into a 9×13-inch baking dish that has been greased with cooking spray or a bit of olive oil. Cover the top with shredded mozzarella (what’s pizza without cheese?) and set aside.
On a lightly floured work surface, roll out the pizza dough to a rectangle, big enough to cover the dish. Carefully lay the dough over the topping, folding in the edges if needed. Brush the top with egg wash and make a few slits in the center to allow steam to escape. Sprinkle with parmesan and bake in a preheated 375°F oven until golden brown on top, about 18 to 20 minutes.
**Note: If you’re feeling super ambitious you can totally make your own pizza dough. This easy one will work great for this recipe. Or you can go the easy route like I did and just use store bought dough. No one will know!**
Remove the pot pie from the oven and let cool for 5 minutes before cutting and serving. I like to serve it with a Caesar salad on the side because there’s nothing I love more with pizza than a Caesar on top of it…yes, on top.
If you want to make this ahead of time, you can prep it all the way up until the egg wash step. So you’ll make everything and place the crust on top. Then you’ll cover it with foil and pop it in the fridge until ready to bake. Then when you go to bake it, you can just unwrap it, brush it, top it and bake it off. Dinner done.
I originally had this idea planned as a great dinner to make the kids before they go trick-or-treating, but alas since that’s basically cancelled this year, I can’t say that. The good thing is that it’s still a great recipe to make even without the trick-or-treating. If you’re a lover of Supreme pizza, this one is for you. Your kitchen will smell like a pizza shop and you’ll thank me for it. Let me know what you think below, and as always, stay safe out there my friends. And don’t forget to take advantage of that free turkey with ButcherBox!
**Thank you for your continued support of the occasional sponsored post on this site. They help keep the blog going, allowing me to continue to share my recipes with you on a weekly basis. I never want my sponsorships to feel forced, which is why I only partner with companies I feel very passionate about and actually use on a regular basis.**
Supreme Pizza Pot Pie
Ingredients
- 3 tablespoons olive oil divided
- 2 pounds lean ground beef
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fennel seeds optional
- 1/4 teaspoon red pepper flakes
- Kosher salt and coarse ground black pepper
- 1 large red onion diced
- 4 garlic cloves minced
- 2 medium bell peppers diced
- 1 pint sliced cremini mushrooms
- 1 4-ounce can sliced black olives, drained
- 1 6-ounce package sliced pepperoni
- 1 24-ounce jar marinara or pizza sauce
- 2 tablespoons sliced fresh basil leaves
- 1 1/2 cups shredded mozzarella cheese
- 1 16-ounce ball prepared pizza dough
- 1 large egg beaten with a splash of water
- 2 tablespoons grated parmesan plus more for serving
Instructions
- Preheat oven to 375° F. Grease a 9x13-inch baking dish with cooking spray or olive oil and set aside.
- Set a large heavy-bottomed pot or skillet over medium-high heat. Once hot, drizzle in 1 tablespoon olive oil and add the beef. Use a wooden spoon to break up the meat and cook until no longer pink, about 8 to 10 minutes. Drain off any accumulated grease and then season with oregano, fennel seeds, red pepper flakes, and a large pinch of salt and pepper. Transfer the meat mixture to a plate and set aside.
- Drizzle the remaining oil into the same skillet and add in the red onion. Cook until translucent, about a minute. Add the garlic and cook for another 30 seconds or so. Stir in the bell pepper and mushrooms and cook until the mushrooms have released all of their moisture and they've begun to brown, about 5 minutes. Add the meat back to the pot, along with the olives and pepperoni. At this point, you can add a pinch more salt and pepper if needed. Stir in the sauce and basil, reduce heat to low and simmer, uncovered for 5 minutes. Transfer the mixture into the prepared baking dish. Cover the top with mozzarella and set aside.
- On a lightly floured work surface, roll out the pizza dough to a rectangle, big enough to cover the dish. Carefully lay the dough over the topping, folding in the edges if needed. Brush the top with egg wash and make a few slits in the center to allow steam to escape. Sprinkle with parmesan and bake until golden brown on top, about 18 to 20 minutes. Remove from the oven and let cool for 5 minutes before cutting and serving. Enjoy!