A fun twist on classic pizza, these pizza pot pies have all the gooey cheese, savory toppings, and rich sauce you love—baked inside a golden, flaky crust. Perfect for a cozy meal or a creative way to serve pizza night!
Why You’ll Love This Recipe?
If you love deep-dish pizza, you’re going to love these pizza pot pies. The sauce, cheese, and toppings are baked upside down in a ramekin, with a buttery crust sealing in all the goodness. Once flipped, you get a bubbling, cheesy, pizza-filled pot pie with a crispy, golden crust on top!
Ingredients
- For the Filling:
- olive oil
- Italian sausage (or ground beef), crumbled
- pepperoni slices (optional)
- onion, diced
- garlic, minced
- pepper, diced
- mushrooms, sliced
- crushed tomatoes
- pizza sauce
- dried oregano
- dried basil
- red pepper flakes (optional)
- salt
- black pepper
- shredded mozzarella cheese
- grated Parmesan cheese
- For the Dough:
- premade pizza dough (store-bought or homemade)
- tbsp butter, melted (for brushing)
- garlic powder
- Italian seasoning
Full ingredient list below.
Directions
Step 1: Prep the Ingredients
Preheat the oven to 400°F (200°C). Grease oven-safe ramekins with butter or oil.
Step 2: Layer the Fillings
Start by layering shredded mozzarella, followed by your choice of toppings—sausage, pepperoni, mushrooms, and bell peppers. Pour a generous amount of pizza sauce over the top, then sprinkle with parmesan.
Step 3: Cover with Pizza Dough
Roll out your pizza dough and cut circles slightly larger than the ramekins. Place the dough over each ramekin, pressing the edges to seal. Brush with olive oil and sprinkle with garlic powder and oregano.
Step 4: Bake Until Golden
Place the ramekins on a baking sheet and bake for 18-22 minutes, or until the dough is golden brown and crisp.
Step 5: Flip and Serve
Carefully let the pot pies cool for a couple of minutes, then run a knife around the edge to loosen the dough. Flip each ramekin onto a plate and lift it off to reveal a bubbling, cheesy pizza pot pie!
Expert Tips and Tricks
- Use a mix of mozzarella and provolone for extra cheesy goodness.
- Let the pot pies cool slightly before flipping to prevent spills.
- For an extra crispy crust, brush the dough with melted butter before baking.
Recipe Variations and Possible Substitutions
- Swap pepperoni for cooked chicken, bacon, or veggies for a different flavor.
- Use Alfredo sauce instead of marinara for a creamy white pizza version.
- Make it vegetarian by using mushrooms, olives, spinach, and roasted peppers.
Serving and Pairing Suggestions
Pair these pizza pot pies with a fresh side salad, garlic bread, or roasted veggies. Serve with extra marinara sauce for dipping!
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for 10 minutes to keep the crust crispy.
FAQs
Can I use store-bought pizza dough?
Yes! Pre-made pizza dough works perfectly and saves time.
Do I need ramekins to make this?
Not necessarily—oven-safe bowls or a muffin tin can also work.
Can I freeze these pizza pot pies?
Yes! Freeze assembled but unbaked pot pies, then bake straight from frozen, adding a few extra minutes.
What’s the best cheese to use?
Mozzarella is a must, but mixing in provolone, gouda, or parmesan adds even more flavor.
Conclusion
These pizza pot pies take all the best parts of pizza and wrap them into a fun, individual-sized dish. They’re cheesy, saucy, and completely irresistible—perfect for a unique twist on pizza night!
Print
Pizza Pot Pies
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2–6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
These Pizza Pot Pies take all the gooey, cheesy goodness of a classic pizza and transform it into a fun, individual-sized dish! Made with a rich tomato sauce, savory toppings, and a golden, flaky crust, they are the perfect comfort food for pizza lovers. Whether you’re looking for an easy weeknight dinner or a unique party dish, these pot pies are a delicious twist on tradition.
Ingredients
For the Filling:
- 1 tbsp olive oil
- 1/2 lb Italian sausage (or ground beef), crumbled
- 1/2 cup pepperoni slices (optional)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup pizza sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
For the Dough:
- 1 premade pizza dough (store-bought or homemade)
- 2 tbsp butter, melted (for brushing)
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
Instructions
-
Prepare the Filling:
- Heat olive oil in a pan over medium heat.
- Add sausage and cook until browned, breaking it up as it cooks.
- Stir in onions, garlic, bell pepper, and mushrooms. Sauté until softened.
- Pour in crushed tomatoes and pizza sauce. Add oregano, basil, red pepper flakes, salt, and black pepper.
- Simmer for 5–7 minutes, then remove from heat.
-
Assemble the Pot Pies:
- Preheat oven to 400°F (200°C).
- Grease 4–6 ramekins (depending on size).
- Divide the filling evenly between ramekins.
- Top each with mozzarella and Parmesan cheese.
-
Cover with Dough:
- Roll out pizza dough and cut into circles slightly larger than the ramekins.
- Place the dough over each ramekin, sealing the edges.
- Brush with melted butter and sprinkle with garlic powder and Italian seasoning.
-
Bake:
- Place ramekins on a baking sheet and bake for 18–22 minutes, or until the dough is golden brown.
-
Serve:
- Let cool for a few minutes before serving. Carefully flip the pot pies onto plates or enjoy straight from the ramekin.
Notes
- Customize the filling with your favorite pizza toppings like olives, spinach, or extra cheese.
- For a vegetarian version, skip the meat and add extra veggies like zucchini or spinach.
- Dough alternative: Use crescent roll dough or puff pastry for a flakier crust.
Nutrition
- Serving Size: 1 pot pie
- Calories: 420 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
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