Imagine the gooey, cheesy goodness of your favorite pizza. Now imagine it stuffed inside a golden crust, loaded with smoky bacon, sweet and savory Korean BBQ beef, and bubbling mozzarella. This Korean BBQ Bacon Pizza Pot Pie is what happens when East meets West in a pie dish—and the result is nothing short of epic.
It’s crispy on the outside, saucy and melty inside, and perfect for weeknight indulgence, game day, or just when you want to blow everyone’s mind at the table.
Why I Love This Recipe
This dish brings together three of my greatest food obsessions: pizza, bacon, and Korean BBQ. The sesame oil adds a toasty, umami depth, while the pizza dough crisps up into a buttery crust that holds all that savory filling in place.
It’s comfort food with flair—hearty, satisfying, and full of layered flavor. Bonus: it’s baked in one dish, so cleanup’s a breeze.
📋 Ingredients
- 6 strips bacon, chopped
- 1 cup cooked Korean BBQ beef (bulgogi or short rib style)
- 1 tbsp sesame oil
- Salt and pepper, to taste
- 1 package pizza dough (store-bought or homemade)
- 1 cup shredded mozzarella cheese
Optional toppings: scallions, sesame seeds, chili flakes, or gochujang drizzle
🔄 Ingredient Notes & Swaps
- Beef options: Use bulgogi-style beef or leftover Korean BBQ short ribs.
- Dough hack: Use crescent roll dough or biscuit dough if pizza dough isn’t handy.
- No bacon? Swap with turkey bacon or a plant-based option.
- Extra gooey: Add a layer of provolone or a spoonful of kimchi for a tangy twist.
👨🍳 Instructions
- Preheat oven to 375°F (190°C).
- Cook the filling: In a skillet over medium heat, cook chopped bacon until crispy. Add Korean BBQ beef, stir in sesame oil, and season with salt and pepper. Cook for 2–3 minutes to combine flavors.
- Line your baking dish: Roll out half the pizza dough and press into a greased pie or pot pie dish, letting some hang over the sides.
- Assemble the layers: Fill the dish with the beef and bacon mixture. Sprinkle mozzarella cheese evenly on top.
- Top and seal: Cover with the remaining dough, crimping the edges to seal. Cut a few small slits on top for steam to escape.
- Bake: Place in the oven and bake for 20–25 minutes, or until the crust is golden brown and puffed.
- Cool and serve: Let rest for 5 minutes before slicing. Garnish as desired.
💡 Tips for Pizza Pot Pie Success
- Don’t skip the slits: Steam needs to escape or the crust may puff unevenly.
- Crispier crust tip: Brush the top with olive oil or an egg wash before baking.
- Double it up: Use a cast iron skillet or mini ramekins to make individual portions.
🍽 Serving Suggestions & Pairings
This pot pie is a full meal in itself, but here’s how to build out your spread:
- Dorito Casserole for a crunchy, spicy side
- Sheet Pan Quesadillas for extra handheld fusion goodness
- Cheesy Hot Dip to kick off the night
- Crockpot Nacho Dip for melty magic alongside
- Instant Pot Lasagna to round out your carb celebration
🧊 Storage & Leftovers
- Refrigerate: Store covered in the fridge for up to 4 days.
- Reheat: Warm slices in a 350°F oven for 10–15 minutes for best texture.
- Freeze: Wrap individual slices tightly and freeze for up to 2 months.
🍕 More Recipes You’ll Love
Craving more creative comfort food? Try these:
Final Thoughts
This Korean BBQ Bacon Pizza Pot Pie is everything we love about fusion cooking—bold, cheesy, unexpected, and ridiculously satisfying. It’s a mash-up that works for game night, date night, or anytime you want to shake up dinner in the best way possible.
Made it? Tag @chefmaniac with your pot pie pics! Got your own twist on the filling? Share it below—we’re always here for more flavor.
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