"Pizza and pot pie do not mesh. Pot pie is creamy and crusty. Pizza is gooey and…wait…crusty. So maybe, not so odd after all. Actually, this is more of an upside-down, deep-dish pizza. The top crust hides a center of gooey cheese, Italian sausage, mushrooms, and peppers. Grab your spoon."
2 tablespoons extra-virgin olive oil, plus more for crust
2 cups broccoli florets, roughly chopped
2 bell peppers, diced
8 ounces sliced mushrooms
1 pound Italian sausage (sweet or spicy), casings removed
1/4 cup all-purpose flour, plus more for rolling dough
2 cloves garlic, minced
1 teaspoon dried oregano
kosher salt
freshly ground black pepper
2 cups pizza sauce
1/2 pound refrigerated pizza dough
2 cups shredded mozzarella
1/4 cup sliced pepperoni
freshly grated Parmesan, for garnish
freshly chopped parsley, for garnish
Preheat oven to 400°F.
Heat the oil in a 10- or 12-inch oven-safe skillet over medium heat. Add broccoli and bell peppers and cook, stirring often, until slightly soft, 5 minutes. Add the mushrooms and cook, stirring, until soft, 4 minutes more.
Add the sausage and cook, breaking it up with a wooden spoon, until seared and no longer pink, about 4 minutes. Add flour and stir until the vegetables and sausage are well coated, then add the garlic and oregano and season with salt and pepper. Stir in the pizza sauce and remove from heat. Let cool 10 minutes.
On a lightly floured surface, roll out the pizza dough into a large circle a couple inches bigger than your skillet. Top the sausage mixture with mozzarella, then place the dough round over the skillet and carefully crimp edges. Brush with oil and top with pepperoni.
Bake until crust is golden, about 40 minutes.
Let cool 10 minutes, then sprinkle with Parmesan and parsley before serving.