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Take 5 is a

PEOPLE Food series with a mission: Get a star-worthy meal (or dessert or cocktail) on your table in either 5 minutes or using only 5 ingredients. Each recipe has been bravely tested, tasted and approved by our food editors for your eating pleasure. If you're hungry for more recipes, we've got you covered.

Making pizza at home may seem like a daunting and thankless task. Those who have embarked on it probably know the sinking feeling of cutting into your pie to reveal a soggy, limp crust. Nobody likes a soggy, limp crust.

Well, we're about to fix all that with this life-changing tip: Bake your pizza upside-down, pot pie-style. Yes. Instead of piling all of your toppings on the dough and hoping for the best, cook your filling on the stovetop, taste for quality control, top with cheese, and then add the dough. This lets the crust to crisp up to a beautiful golden brown without getting sogged out by the sauce and cheese.

This 5-ingredient recipe is just-the-basics, and dare we say perfect as is — but this is your journey, so feel free to adjust it to your personality and mood. Meat swaps, veggie additions and creative sauce/cheese combos are all highly encouraged.

And the best part of all this? You'll only have one skillet to clean up afterwards.

Skillet Pizza Pot Pie

1 lb. pizza dough
1 lb. hot Italian sausage links, casings removed
2 ½ cups marinara sauce
3 cups shredded mozzarella cheese
1 tsp. dried oregano, divided

1. Preheat oven to 400°F. Roll out pizza dough into a 13-inch circle.

2. In a 12-inch oven-safe skillet over medium heat, add the sausage and cook until browned, crumbling it with the back of a spoon as it cooks. Turn off the heat and stir in marinara sauce and half of the oregano. Let cool slightly and top with with mozzarella.

3. Cover the skillet with rolled out pizza dough and cut a slit in the middle. Brush with 1 tbsp. olive oil and sprinkle with remaining oregano. Bake until the top is golden brown and filling is bubbly, 25 – 30 minutes. Let cool for 10 minutes before serving.