Pizza Pie

A clever shortcut pizza that skips yeast dough entirely. Bisquick, milk, and eggs get blended into a quick batter and baked into a soft, quiche-like crust in a pie plate. Pizza sauce, pepperoni, bell pepper, onion, and mozzarella go on top and bake until bubbly and golden.

The crust is more like an impossible pie than a traditional pizza dough. The Bisquick batter puffs up around the onion and Parmesan that line the bottom, creating a savory, egg-rich base that’s sturdy enough to hold toppings but softer than bread dough. Think of it as a pizza-quiche hybrid.

Two-stage baking is key. The crust bakes alone for 20 minutes first so it sets before the toppings go on. Skipping this step means a soggy, undercooked bottom swimming in pizza sauce.

Kitchen Tips

• Blend the batter on high for just 15 seconds. Overblending develops gluten in the Bisquick and makes the crust tough instead of tender.
• Grease the pie plate well. The Parmesan and onion on the bottom caramelize and stick if the surface isn’t properly greased.
• Watch the mozzarella during the second bake. You want light brown spots on top, not a dark, burnt crust. Every oven is different, so start checking at 15 minutes.
• Let it cool 5 minutes before cutting. The filling sets up and slices cleaner than when piping hot.

Variations

• Sausage pizza pie: Swap the pepperoni for browned Italian sausage crumbles and add sliced mushrooms.
• Veggie version: Skip the pepperoni and load up with mushrooms, olives, and sliced tomatoes for a meatless take.