Introduction

Pizza Pot Pies offer a delightful combination of classic pizza flavors and comforting pot pie charm, perfect for a cozy meal. These individual pies are easy to make and customize, bringing a fun twist to your dinner table.

There are six small round mini pizzas in silver foil cups placed on a white marbled surface. Each mini pizza has a golden brown crust at the bottom layer, topped with a dark red tomato sauce. Over the sauce, there is a thick layer of melted white cheese with golden brown spots. Small round pepperoni slices, some slightly curled and browned, are scattered on top of the cheese layer. Fresh green basil leaves are added as a garnish on each pizza, along with some black pepper sprinkled over the top. The pizzas look hot and freshly baked with a crispy texture on the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package refrigerated pizza dough (or homemade pizza dough)
1 1/2 cups marinara sauce or pizza sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup pepperoni slices (or your choice of toppings such as sausage, mushrooms, bell peppers, olives)
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
Olive oil for brushing (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Lightly grease 4-6 small ramekins or oven-safe bowls, depending on the size of your pies.
Step 3: Roll out the pizza dough on a lightly floured surface to about 1/8 inch thickness.
Step 4: Cut the dough into circles or squares large enough to fit into your ramekins, leaving about 1 inch of dough hanging over the sides.
Step 5: Gently press the dough into the bottom and sides of each ramekin to form a crust.
Step 6: Spoon about 2 tablespoons of pizza sauce into the bottom of each crust.
Step 7: Sprinkle 2-3 tablespoons of shredded mozzarella cheese over the sauce.
Step 8: Add a few slices of pepperoni or any other desired toppings.
Step 9: Sprinkle a little grated Parmesan, dried oregano, basil, garlic powder, and red pepper flakes over the filling.
Step 10: Top each pot pie with more mozzarella cheese and fold the overhanging dough over the top to partially cover the filling.
Step 11: Brush the tops with a little olive oil for a golden finish, if desired.
Step 12: Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the dough is golden and the cheese is melted and bubbly.
Step 13: Allow the pies to cool for 5 minutes before serving.
Step 14: Serve hot with extra marinara sauce on the side for dipping.

Tips & Variations

Use your favorite pizza toppings to customize each pot pie, such as cooked sausage, mushrooms, or bell peppers.
For a crispier crust, pre-bake the dough-lined ramekins for 5 minutes before adding the filling.
Brush the dough edges with egg wash instead of olive oil for a shiny, golden finish.
Add fresh basil or spinach inside for extra freshness and color.

Storage

Store leftover pizza pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10 minutes or until heated through to maintain a crisp crust. Avoid microwaving to keep the dough from becoming soggy.

How to Serve

Two rolled tortillas filled and placed side by side in a shallow white bowl are covered with a layer of melted yellow cheddar cheese, sprinkled with chopped green parsley. A generous dollop of white sour cream topped with more parsley sits on top in the center. The dish is surrounded by a thick, creamy light brown sausage gravy with visible sausage chunks. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pizza dough instead of store-bought?

Absolutely. Homemade pizza dough works perfectly and adds a personal touch, though store-bought dough is a great time saver.

Can I prepare these pot pies ahead of time?

Yes, you can assemble the pot pies in the ramekins and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.