Pizza Pot Pies: The Ultimate Comfort Food Mash-Up Recipe
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5 from 12 reviews
These Pizza Pot Pies are a delightful fusion of classic pizza flavors baked into individual, comforting pot pies. Featuring a crispy pizza dough crust filled with marinara sauce, melted mozzarella, pepperoni, and a blend of herbs and spices, they make the perfect handheld comfort food ideal for any occasion.
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)
Finishing
Olive oil for brushing (optional)
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pies.
Prepare Ramekins: Lightly grease 4-6 small ramekins or oven-safe bowls depending on their size to prevent sticking.
Roll Dough: Roll out the pizza dough on a lightly floured surface to about 1/8 inch thickness for a thin crust.
Cut Dough: Cut the dough into circles or squares large enough to fit into your ramekins, leaving about 1 inch of dough hanging over the sides for sealing.
Form Crusts: Gently press the dough into the bottom and sides of each ramekin to create a crust base that will hold the filling.
Add Sauce: Spoon about 2 tablespoons of pizza sauce into the bottom of each crust for a flavorful base.
Add Cheese: Sprinkle 2-3 tablespoons of shredded mozzarella cheese evenly over the sauce layer in each ramekin.
Add Toppings: Add a few slices of pepperoni or any other desired toppings like sausage, mushrooms, bell peppers, or olives.
Season: Sprinkle grated Parmesan cheese, dried oregano, basil, garlic powder, and optional red pepper flakes over the fillings for a herby, savory flavor.
Top with Cheese and Cover: Add more mozzarella cheese on top, then fold the overhanging dough over to partially cover the filling, creating a sealed pot pie surface.
Brush with Olive Oil: Brush the tops with a little olive oil if desired to achieve a golden, shiny crust when baked.
Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 25 minutes until the dough is golden and the cheese is melted and bubbly.
Cool and Serve: Allow the pies to cool for 5 minutes before serving hot with extra marinara sauce on the side for dipping.
Notes
If you don’t have ramekins, small oven-safe bowls or even muffin tins can be used as an alternative.
You can customize toppings to your preference with sausage, mushrooms, bell peppers, olives, or even vegetarian options.
Brushing olive oil on the dough before baking helps the crust brown nicely but can be skipped if preferred.
Let the pot pies cool slightly after baking to avoid burning your mouth and help the filling set.
Use store-bought pizza dough for convenience or homemade dough for a fresher taste.
