Name: Ultimate Stuffed Layered Pizza Pie
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italian-American
Ingredients: 3 cups all-purpose flour; 1 packet (2¼ tsp) active dry yeast; 1 tsp sugar; 1 cup warm water (110°F); 1 tsp salt; 2 tbsp olive oil; 1 tbsp olive oil (for sautéing); 1 small onion, diced; 1 red bell pepper, chopped; 1 cup mushrooms, sliced; 2 cups baby spinach; 2 cups shredded mozzarella cheese; 1 cup ricotta cheese; ½ tsp dried oregano; ½ tsp dried basil; Salt & pepper to taste; 1½ cups tomato sauce; 1 clove garlic, minced; 1 tsp Italian seasoning; ½ tsp red pepper flakes (optional); Salt to taste (for sauce); ½ cup shredded mozzarella (for topping); Grated parmesan (optional); Fresh basil, for garnish

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A deep-dish masterpiece that’s part pizza, part savory pie, this Ultimate Stuffed Layered Pizza Pie is everything I crave when I want something hearty, cheesy, and full of flavor. With layers of golden dough, gooey cheese, sautéed vegetables, and a rich tomato sauce, this dish brings serious comfort to the table. It’s the kind of dinner that makes the whole kitchen smell incredible and turns any meal into a celebration.

Ultimate Stuffed Layered Pizza Pie

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

3 cups all-purpose flour

1 packet (2¼ tsp) active dry yeast

1 teaspoon sugar

1 cup warm water (110°F)

1 teaspoon salt

2 tablespoon olive oil

For the Filling:

1 tablespoon olive oil

1 small onion, diced

1 red bell pepper, chopped

1 cup mushrooms, sliced

2 cups baby spinach

2 cups shredded mozzarella cheese

1 cup ricotta cheese

½ teaspoon dried oregano

½ teaspoon dried basil

Salt & pepper to taste

For the Sauce:

1½ cups tomato sauce

1 clove garlic, minced

1 teaspoon Italian seasoning

½ teaspoon red pepper flakes (optional)

Salt to taste

For Topping:

½ cup shredded mozzarella

Grated parmesan (optional)

Fresh basil, for garnish

Directions

I start by activating the yeast: in a bowl, I combine the warm water, sugar, and yeast and let it sit for 5–10 minutes until it gets foamy.

Then I add flour, salt, and olive oil, mixing and kneading the dough for 8–10 minutes until it’s smooth. I cover it and let it rise for about an hour until doubled in size.

While the dough rises, I heat olive oil in a pan over medium heat and sauté the onion and red bell pepper for about 3 minutes. Then I add mushrooms and cook until softened. Finally, I toss in the spinach and cook until wilted. I season everything with salt, pepper, oregano, and basil, then remove it from the heat.

For the sauce, I simmer tomato sauce with garlic, Italian seasoning, red pepper flakes, and salt for about 10 minutes.

I preheat my oven to 375°F (190°C).

I divide the dough into two pieces—one slightly larger than the other. I roll out the larger one and press it into a greased deep-dish pie pan, making sure it covers the bottom and sides.

Then I layer half the mozzarella, the veggie filling, dollops of ricotta, and some spoonfuls of the sauce. I top it all with the remaining mozzarella.

I roll out the second piece of dough and place it over the top, sealing the edges and cutting slits in the top crust to let steam escape.

I spread the rest of the sauce on top, sprinkle more mozzarella (and optional parmesan), and bake for 35–40 minutes until the crust is golden and fully cooked.

I let it cool for 10 minutes before slicing and top it off with fresh basil.

Servings and timing

Servings: 8 servings

Prep Time: 25 minutes

Cooking Time: 40 minutes

Total Time: 1 hour 5 minutes

Calories: Approximately 435 kcal per serving

Variations

Meat Lover’s Twist: I sometimes add cooked Italian sausage or pepperoni to the filling for a meatier version.

Vegan Option: I swap the cheese for plant-based alternatives and use a vegan ricotta or tofu blend.

Spicy Kick: For extra heat, I toss in some chopped jalapeños or increase the red pepper flakes in the sauce.

Different Cheeses: I like experimenting with provolone, fontina, or even smoked gouda for unique flavor layers.

Crust Flavors: Mixing herbs or garlic powder into the dough gives the crust an extra flavor boost.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. For reheating, I prefer using the oven at 350°F (175°C) for about 10–15 minutes to keep the crust crisp. The microwave works too, but I find it makes the crust a bit softer. This pie also freezes well—just wrap slices individually and thaw before reheating.

FAQs

What kind of pan should I use for this pizza pie?

I use a deep-dish pie pan or a springform pan for easy removal. A cast iron skillet also works well for even baking and a crispy crust.

Can I make this recipe ahead of time?

Yes, I often prep the dough and filling a day in advance and assemble it just before baking. It’s a great time-saver for busy evenings.

How do I know the crust is fully baked?

I check that the top is golden brown and firm to the touch. If I’m unsure, I gently lift the edge with a spatula to check if the bottom is crisp and not doughy.

Can I use store-bought dough?

Absolutely. When I’m short on time, I grab pre-made pizza dough from the store and it still turns out delicious.

Is this dish freezer-friendly?

Yes. I let it cool completely, then wrap slices individually and freeze them. When ready to eat, I reheat in the oven for best texture.

Conclusion

This Ultimate Stuffed Layered Pizza Pie is everything I want in a comfort food dish—cheesy, hearty, and full of savory flavor. Whether I’m feeding a crowd, meal prepping, or just indulging in a weekend treat, it never fails to satisfy. It’s a showstopper that combines the soul of pizza with the cozy appeal of a homemade pie, and it’s one of those recipes I keep coming back to.

Recipe:

Ultimate Stuffed Layered Pizza Pie

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Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A deep-dish, double-layered pizza pie stuffed with sautéed vegetables, melty cheeses, and rich tomato sauce, baked to golden perfection. This hearty, comforting dish combines the best of pizza and savory pie, making it a crowd-pleasing centerpiece for any meal.

Instructions

In a bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add flour, salt, and olive oil to the yeast mixture. Mix and knead the dough for 8–10 minutes until smooth. Cover and let rise for about 1 hour until doubled in size.
While dough rises, heat olive oil in a pan over medium heat. Sauté onion and red bell pepper for about 3 minutes. Add mushrooms and cook until softened. Add spinach and cook until wilted. Season with salt, pepper, oregano, and basil. Remove from heat.
In a saucepan, simmer tomato sauce with garlic, Italian seasoning, red pepper flakes, and salt for 10 minutes. Set aside.
Preheat oven to 375°F (190°C). Grease a deep-dish pie pan or springform pan.
Divide dough into two pieces, one slightly larger. Roll out the larger piece and press it into the prepared pan, covering bottom and sides.
Layer half the mozzarella, the sautéed vegetable filling, dollops of ricotta, and some tomato sauce. Top with remaining mozzarella.
Roll out the second dough piece and place it over the top. Seal the edges and cut slits in the top to vent steam.
Spread remaining sauce over the top crust. Sprinkle with extra mozzarella and optional parmesan.
Bake for 35–40 minutes until crust is golden and cooked through.
Let cool for 10 minutes before slicing. Garnish with fresh basil and serve.