So, About These Pizza Pot Pies…
If you’ve never tried a pizza pot pie, buckle up. It’s like someone smooshed your favorite deep-dish pizza and a classic pot pie together—a little over-the-top, but in a very good way. The first time I made these, it was a total hail-mary dinner after a very, very long Wednesday (let’s just say my grocery list got lost, and I was winging it). My kids still talk about that night—mostly because I accidentally set a potholder on fire, but also because these pot pies came out all gooey and golden. I like to think of these as ‘pizza’s quirky cousin,’ and frankly, I think I like them better. Or at least on days when I’m craving something carby and comforting. Anyway, let’s get into it before I get sidetracked talking about how much I love cheese…
Why You’re Going to Want to Make These, Trust Me
I make these when I’m craving pizza but can’t be bothered wrestling with dough (or, honestly, when I want to feel a little bit fancy without actually doing anything difficult). My family goes absolutely bonkers for these—especially since everyone gets their own little pie. (No fighting over the cheesy corner slice!) Plus, it’s one of those recipes that’s forgiving if you, say, forget a veggie or two. Or put in too much cheese. And if you’re a fan of crispy edges and molten centers, well, you’ll be happy as a clam. Actually, happier—clams don’t eat pizza. I digress.
Let’s Talk Ingredients (and Swaps I’ve Survived)
- 1 can (about 400g) pizza dough — Or use homemade if you’re a hero; honestly, sometimes I just grab crescent dough and squish it together (don’t tell my Italian friends).
- 1½ cups shredded mozzarella — I sometimes use a pizza blend when I’m out. My grandma swore by low-moisture mozz, but honestly, the bagged stuff is fine.
- 1/3 cup pizza sauce — Or marinara. Or even tomato soup once, but that was a weird week.
- ½ cup sliced pepperoni — Or cooked sausage, or whatever protein you want, or skip it altogether.
- ½ cup chopped bell peppers — I’m partial to red, but green works (they’re cheaper, too).
- ½ cup sliced mushrooms — Optional, but tasty. Sometimes I skip ‘em if I’m lazy.
- ¼ cup chopped red onion (or yellow; again, not picky today)
- 2 tablespoons grated parmesan (the shelf-stable kind is fine in a pinch)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano (or Italian seasoning, or, heck, both if you’re feeling wild)
- Pinch of salt and pepper
Here’s What You Do (and a Few Things Not to Sweat)
- Preheat your oven to 200°C (about 400°F). If your oven’s like mine and takes its sweet time, go make a cup of tea while you wait.
- Grease 4 small oven-safe bowls or ramekins (about 1-cup size) with olive oil. Don’t have ramekins? No biggie—mugs work, or even a muffin tin if you’re okay with mini pies.
- Layer in your fillings: I start with a spoonful of sauce, then a bit of cheese, then some veggies and meats. Repeat if you want it extra loaded. Just don’t go too wild—if you overfill, they’ll bubble over, which… honestly, is kinda delicious but a pain to clean.
- Roll out the pizza dough and cut circles a bit bigger than your bowls. Plop the dough on top of each dish, letting the edges hang over a smidge. Pinch the dough to the side of the bowl to sort of ‘seal’ it. If it tears, just patch it up—it’ll be fine. This is where I usually sneak a bit of leftover cheese under the dough, by the way.
- Brush the dough tops with olive oil, sprinkle on parmesan, oregano, salt and pepper. (Or just parmesan if you forget the rest. I’m not judging.)
- Bake for about 20–25 minutes, or until the tops are golden and you see bubbly sauce peeking around the edges. Sometimes I have to rotate them halfway through if my oven is in a mood.
- Let them cool for at least 5 minutes before digging in. Otherwise, you’ll burn the roof of your mouth and spend the next day regretting your impatience. Ask me how I know!
Cook’s Notes (Aka, Stuff I Learned the Hard Way)
- If the dough seems too thick, just stretch it thinner. Once, I left it way too thick, and it came out more bread than pizza. Still tasty, just… dense.
- Don’t overdo the sauce, or you’ll get a soggy bottom. (Nobody likes that.)
- I used to be fussy about layering order, but honestly, it all bakes together—so chuck it in however you like.
- And if you forget to brush the top with oil, it’ll still bake, just be a bit less shiny. No biggie.
Variations I’ve Tried (Some Better Than Others)
- Veggie Supreme: Pile in spinach, olives, and roasted veggies. Once I put in zucchini slices, but, eh, they just got watery. Maybe skip that.
- BBQ Chicken: Swap sauce for BBQ, add cooked chicken and red onion. Actually, this is my husband’s favorite.
- Breakfast Pie: Scrambled eggs, bacon, and cheddar. It’s weird but sort of perfect for brunch—if you’re into that sort of thing.
- Calzone Style: I tried folding the toppings inside the dough once. Didn’t seal well, total sauce volcano. Live and learn.
Don’t Stress About Fancy Gear
I use ramekins, but as I said, mugs totally work. Or those little Pyrex bowls everyone has at the back of a cupboard. If you only have a baking dish, just make a big family-style pie—who’s counting?
How to Store Stuff (But Good Luck Having Leftovers)
Technically, you can cover and pop these in the fridge for up to two days. Reheat in the oven for best results—the microwave makes them a bit chewy. But, if I’m honest, mine barely make it past dinner. The one time I did have leftovers, I found they actually tasted even better the next day. So, your mileage may vary.
How We Serve Pizza Pot Pies (and You Can Too)
We usually plop a salad on the table and call it a meal. If I’m feeling fancy, maybe some garlic bread. Occasionally, someone asks for ranch dressing, and I try not to judge. Oh, and we always eat these straight from the bowl—less dishes, more fun.
Pro Tips Straight form My Kitchen Fumbles
- Don’t rush the cooling step—if you dig in too soon, you’ll regret it (trust me, I did… twice).
- Use parchment under your bowls for easy cleanup, because they will bubble over sometimes.
- Actually, I find it works better if you stretch the dough thinner than you’d think—it gets crispier.
Questions I’ve Actually Gotten About Pizza Pot Pies
- Can I make these ahead? Yeah, but assemble right before baking for best results. Otherwise, the dough gets kinda weird and soggy.
- What if I don’t have pizza dough? Crescent rolls, biscuit dough, or even puff pastry work fine—in a pinch, I once used pita bread on top. It was… okay? Not the best, but not bad.
- Can I freeze them? Honestly, I’ve never tried. I’d imagine you could freeze unbaked (with dough on top), then bake straight from the freezer—maybe add 5–10 minutes to the cooking time. But, no promises.
- Why’s my dough not browning? Try brushing with olive oil or a little beaten egg. If your oven is acting up, pop on the broiler for a minute at the end. Watch it like a hawk, though!
- Are these kid-friendly? Absolutely. My youngest loves making their own pie (and sneaking extra cheese when they think I’m not looking).
- Do you have any favorite cheese brands? I usually just grab what’s on sale, but if you’re curious, Serious Eats did a mozzarella taste test that’s pretty handy. And for pizza sauce, Smitten Kitchen’s simple sauce never fails.
Honestly, the beauty of Pizza Pot Pies is you can riff on them however you want. So, next time you’ve got a craving and an odd assortment of fridge leftovers, give these a whirl. Let me know if you invent a winner—or if your kitchen smells like a pizza parlor for three days after (been there). Happy baking!
Ingredients
- 1 lb pizza dough
- 1 cup pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/2 cup cooked Italian sausage, crumbled
- 1/2 cup sliced mushrooms
- 1/4 cup chopped green bell pepper
- 2 tbsp grated Parmesan cheese
- 1 tbsp olive oil
Instructions
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1Preheat your oven to 400°F (200°C). Lightly grease four oven-safe ramekins with olive oil.
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2Divide the pizza dough into four equal pieces and roll each piece into a circle large enough to cover the ramekins.
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3Layer pizza sauce, mozzarella cheese, pepperoni, sausage, mushrooms, and bell pepper evenly among the ramekins.
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4Place a dough circle over each ramekin, pressing the edges to seal. Brush the tops with olive oil and sprinkle with Parmesan cheese.
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5Bake for 25-30 minutes, or until the crust is golden brown. Let cool for a few minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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