Pizza Pot Pie - Choose Your Own 4 Pack
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Some restrictions applyChicago might have its deep dish pizza, but there’s another hometown creation that’s just as hearty and delicious, and quite possibly even cheesier: the Pizza Pot Pie. Created in 1972 at Chicago Pizza & Oven Grinder, located just across the street from the location of the infamous St. Valentine’s Day Massacre, this ooey-gooey masterpiece just might deliver the most legendary cheese pull in all of Chi-town!
This ingenious creation starts with scratchmade triple-raised Sicilian bread dough. It’s filled with rich homemade tomato sauce that’s slow-simmered with olive oil, fresh garlic, onions, green peppers, and whole plum tomatoes. Then come the toppings: whole, doorknob-sized mushrooms or fresh-made sausage. And finally, cheese – and lots of it! Baked upside-down and served right-side-up, it’s a pizza like no other — comforting, indulgent, and uniquely Chicago. And now, it’s finally shipping nationwide!
This package includes your choice of 4 Half-Pounder Pizza Pot Pies
- Each pizza pot pie serves 2 people, measures 7″ × 2″, and weighs approx. 1/2 lb.
- Choose to add dressing & seasoning!
Flavor Options Include
- Sausage
- Vegetarian
Dressing & Seasoning Options Include
- Nonna’s Mix (14.06 oz.)
- Sour Cream & Garlic Dressing (13.68 oz.)
- Sweet & Sour Poppyseed Dressing (15.26 oz.)
- The House Shake (7.02 oz.)
- Pizza Pot Pie ships frozen with ice packs, may thaw in transit.
- Pizza Pot Pie may be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month.
To Serve
- For best results, prepare your pizza pot pie from frozen.
- Preheat your oven to 450° F.
- Remove the pizza pot pie from the box and poke holes in the foil to allow steam to escape.
- Place the pot pie directly on the middle oven rack.
- Bake for 50-60 minutes, or until the internal temperature reaches 165° F.
- For a crispier crust, remove the foil and bake uncovered for an additional 5-10 minutes.
- Carefully remove from the oven and let it cool slightly before serving.
- Enjoy!
- Sausage Pizza Pot Pie – Dough (Olive, Flour, Water, Yeast), Homemade Sauce (Olive Oil, Fresh Garlic, Onions, Green Peppers, Whole Plum Tomatoes, Special Blend Of Cheeses, Black Pepper, Fennel Seed, Oregano, Parsley, Spinach), Sausage (Ground Pork Shoulder, Garlic, Oregano, Black Pepper, Red Pepper), Eggs
- *Vegetarian Pizza Pot Pie – Dough (Olive, Flour, Water, Yeast), Homemade Sauce (Olive Oil, Fresh Garlic, Onions, Green Peppers, Whole Plum Tomatoes, Special Blend Of Cheeses, Black Pepper, Fennel Seed, Oregano, Parsley, Spinach), Fresh Mushrooms
Add On Ingredients
- Sweet & Sour Poppyseed Dressing – Poppyseed, Sugar, Dry Mustard, Salt, Corn Oil, And Red Vinegar
- Sour Cream & Garlic Dressing – Garlic, Sour Cream, Mayonnaise, Parsley, And Lemon
- Nonna’s Mix (Half Poppyseed/Half Sour Cream & Garlic) – Poppyseed, Sugar, Dry Mustard, Salt, Corn Oil, And Red Vinegar, Garlic, Sour Cream, Mayonnaise, Parsley, And Lemon
- The House Shake – Onion, Bell Pepper, Italian Herbs, Romano Cheese
Home of the Pizza Pot Pie Since 1972
Home of the Pizza Pot Pie Since 1972
Chicago might have its deep dish pizza, but there’s another hometown creation that’s just as hearty and delicious, and quite possibly even cheesier: the Pizza Pot Pie. Created in 1972 at Chicago Pizza & Oven Grinder, located just across the street from the location of the infamous St. Valentine’s Day Massacre, this ooey-gooey masterpiece just might deliver the most legendary cheese pull in all of Chi-town!
This ingenious creation starts with scratchmade triple-raised Sicilian bread dough. It’s filled with rich homemade tomato sauce that’s slow-simmered with olive oil, fresh garlic, onions, green peppers, and whole plum tomatoes. Then come the toppings: whole, doorknob-sized mushrooms or fresh-made sausage. And finally, cheese – and lots of it! Baked upside-down and served right-side-up, it’s a pizza like no other — comforting, indulgent, and uniquely Chicago. And now, it’s finally shipping nationwide!
