Name: Pizza Pot Pies Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
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)

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Introduction

Pizza pot pies are a fun and easy twist on classic pizza, baked individually in ramekins for a cozy, personal-sized meal. Packed with melty cheese, savory toppings, and a golden crust, these pot pies bring all your favorite pizza flavors in a portable, comforting form.

The image shows six small round pepperoni pizzas in silver foil cups arranged on a wooden surface. Each pizza has two to three layers: the bottom layer is a golden-brown crust, the middle layer is a rich red tomato sauce, and the top layer is a thick, melted white cheese melting over the edges. On top of the cheese, there are several round, dark red pepperoni slices evenly spread, with some pieces slightly curled from baking. Small green basil leaves are lightly scattered over each pizza for a fresh look. The pizzas have small browned spots on the cheese indicating they are baked just right. 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 such as sausage, mushrooms, bell peppers, or olives to customize your pot pies.
For a crispier crust, pre-bake the dough-lined ramekins for 5 minutes before adding the filling.
Brush the crust with garlic butter instead of olive oil for extra flavor.
Make these ahead and freeze before baking; just add a few extra minutes to the baking time when cooking frozen pot pies.

Storage

Store leftover pizza pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through and the crust is crispy again. Avoid microwaving to prevent a soggy crust.

How to Serve

The image shows four small personal pizzas on a white marbled surface. Each pizza has a golden-brown crust with a slightly crispy edge. The top layer is melted white cheese covering the tomato sauce beneath it. Two of the pizzas are topped with round, reddish-brown pepperoni slices, some curling at the edges with a crispy texture. Another pizza has black olive slices, small bright red cherry tomato halves, dark mushrooms, and thin green basil leaves scattered on top of the cheese layer. The pizzas are arranged casually, with some loose green basil leaves around them and a small bowl of grated white cheese blurred in the foreground. The lighting highlights the shine on the melted cheese and the texture of the toppings. 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 for this recipe?

Absolutely. Homemade or store-bought pizza dough both work well. Just roll it out to the suggested thickness for best results.

How do I keep the pot pie crust from getting soggy?

Pressing the dough firmly into the ramekin and pre-baking the crust for a few minutes before filling can help keep it crisp. Also, avoid overly watery toppings.