Description

Pizza Pot Pies combine the comforting flavors of classic pizza with the cozy presentation of a pot pie. Using refrigerated or homemade pizza dough filled with marinara sauce, mozzarella cheese, pepperoni, and Italian herbs, these individual pies bake to golden, cheesy perfection—a fun and delicious twist perfect for any pizza lover craving a warm, satisfying meal.

Ingredients

Scale

Dough

1 package refrigerated pizza dough (or homemade pizza dough)

Filling

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)

Finishing

Olive oil for brushing (optional)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure proper baking temperature for the dough and toppings.
Prepare Ramekins: Lightly grease 4-6 small ramekins or oven-safe bowls, depending on their size, to prevent sticking and ease removal of the pot pies.
Roll Out Dough: On a lightly floured surface, roll the pizza dough out to about 1/8 inch thickness to create a pliable crust.
Cut Dough Shapes: Cut the rolled dough into circles or squares large enough to fit inside your ramekins, allowing about 1 inch of dough to hang over the edges for sealing.
Form Crusts: Gently press the dough into the bottoms and sides of each ramekin, shaping it into a crust base for the filling.
Add Sauce Layer: Spoon approximately 2 tablespoons of pizza or marinara sauce into the bottom of each crust to provide a saucy base.
Layer Cheese: Sprinkle 2-3 tablespoons of shredded mozzarella cheese evenly over the sauce in each ramekin.
Add Toppings: Place a few slices of pepperoni or other desired toppings on top of the mozzarella cheese.
Season Filling: Sprinkle grated Parmesan cheese, dried oregano, basil, garlic powder, and red pepper flakes (if using) over the fillings for added flavor.
Top and Seal: Add more mozzarella cheese on top, then fold the overhanging dough over part of the filling to create a partially covered pot pie top.
Brush with Olive Oil: Lightly brush the tops with olive oil to help achieve a golden-brown and crispy finish during baking (optional).
Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes until the dough is golden and the cheese is melted and bubbly.
Cool Slightly: Let the pot pies cool for about 5 minutes to allow fillings to settle and prevent burning when eating.
Serve: Serve the pizza pot pies hot with extra marinara sauce on the side for dipping.

Notes

Feel free to customize the toppings by adding vegetables like mushrooms, bell peppers, or olives for variety.
If making homemade dough, ensure it is chilled before rolling for easier handling.
The olive oil brush is optional but helps create a beautifully browned crust.
Use oven mitts when removing ramekins as they will be very hot.
These pot pies can be assembled ahead of time and refrigerated until ready to bake.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 pot pie (assuming 6 servings)
Calories: 320 kcal
Sugar: 5 g
Sodium: 620 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 2 g
Protein: 15 g
Cholesterol: 35 mg

Keywords: pizza pot pies, comfort food, mini pot pies, pizza dough recipe, easy dinner, individual pot pies