It is 6pm and your family is craving something fun. You want a meal that feels like a special treat. Pizza Pot Pies are the ultimate solution for busy fall weeknights.
This recipe turns a classic pizza into a cozy, individual experience. It delivers a golden, crispy crust and a gooey, cheesy center. Your kids will love the surprise of flipping their own dinner over!
Why You’ll Love This Recipe
These individual pies are perfect for busy families. Everyone gets their own personal portion with minimal cleanup required. It is a great way to make weeknights feel like a celebration.
The inverted baking method keeps the crust incredibly crispy. No more soggy pizza bottoms for your family! It is a budget-friendly meal that uses simple grocery store staples.
Simple Method
Making these is much easier than stretching a giant pizza dough. You simply layer your favorite toppings inside small oven-safe bowls. Even if you are a beginner, you can master this simple technique quickly.
The dough acts as a lid to trap all the heat and steam. This creates a tender and juicy filling every single time. Just bake, flip, and enjoy the delicious results.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Using fresh mozzarella makes a huge difference in the cheese pull!
- 1 pound refrigerated pizza dough
- 1 cup marinara sauce
- 8 ounces shredded mozzarella cheese
- 4 slices provolone cheese
- 1/2 cup sliced pepperoni
- 1/2 cup cooked Italian sausage crumbles
- 1/4 cup sliced button mushrooms
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
Step-by-Step
- Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius).
- Lightly grease four 10-ounce oven-safe ceramic ramekins with olive oil.
- Place one slice of provolone cheese at the bottom of each ramekin followed by layers of sausage, mushrooms, and pepperoni.
- Distribute 1/4 cup of marinara sauce into each ramekin and top with shredded mozzarella cheese.
- Divide pizza dough into four equal portions and roll into circles approximately 1 inch wider than the ramekin diameter.
- Drape one dough circle over each ramekin, stretching slightly and pressing the edges firmly against the outer rim to create a seal.
- Brush the top of the dough with olive oil and season with dried oregano and garlic powder.
- Place ramekins on a baking sheet and bake for 15 minutes or until the crust is golden brown and puffed.
- Remove from oven and let rest for 5 minutes.
- Invert each ramekin onto a serving plate and carefully lift the ramekin to release the pizza pot pie.
Best Ways to Enjoy It
Serve these Pizza Pot Pies while they are still warm and bubbly. Pair them with a fresh green salad to balance the richness. A side of roasted broccoli also works beautifully for a complete meal.
Set the table with colorful napkins to make it feel like a pizza party. Your kids will love watching the melted cheese cascade down the sides. It is the perfect comfort food for a chilly evening.
Storage & Reheating
You can store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. For the best texture, reheat them in the oven or air fryer.
Avoid the microwave if you want to keep the crust crispy. Heat at 350°F for about 10 minutes until warmed through. This keeps the golden crust tasting just like it was freshly baked.
Recipe Tips
- Do not skip greasing the ramekins or the cheese might stick.
- Avoid overfilling the bowls to prevent messy spills in your oven.
- Use a store-bought dough to save time on busy school nights.
- Press the dough firmly to the rim to create a tight seal.
- For a festive fall twist, add some roasted peppers to the filling.
- Let the pies rest so the sauce thickens before you flip them.
- Try using spicy sausage to give the filling an extra kick.
- Always place ramekins on a baking sheet for easier handling.
Ways to Switch It Up
- Make it vegetarian by swapping the meat for extra spinach and olives.
- Use gluten-free pizza dough for a dietary-friendly version of this dish.
- Swap the marinara for pesto sauce for a bright, herby flavor.
- Add a sprinkle of parmesan cheese on top for extra saltiness.
Common Questions
Can I make these ahead of time?
You can assemble the ramekins a few hours in advance. Keep them in the fridge until you are ready to bake. This is a great time-saver for busy evening schedules.
What if I do not have ramekins?
Any small oven-safe glass or ceramic bowls will work for this recipe. Just ensure they can handle the high heat of your oven. The individual portions are what make this dish so special.
How do I know when they are done?
The crust should look deeply golden and sound hollow when tapped. You might see some sauce bubbling out from the edges. This is a sign of a perfectly cooked pot pie.
I hope these fun Pizza Pot Pies bring a smile to your table tonight. They are so simple to make and even more fun to eat. Happy cooking!
— Lidia
Ingredients
- 1 pound refrigerated pizza dough
- 1 cup marinara sauce
- 8 ounces shredded mozzarella cheese
- 4 slices provolone cheese
- 1/2 cup sliced pepperoni
- 1/2 cup cooked Italian sausage crumbles
- 1/4 cup sliced button mushrooms
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius).
- Lightly grease four 10-ounce oven-safe ceramic ramekins with olive oil.
- Place one slice of provolone cheese at the bottom of each ramekin followed by layers of sausage, mushrooms, and pepperoni.
- Distribute 1/4 cup of marinara sauce into each ramekin and top with shredded mozzarella cheese.
- Divide pizza dough into four equal portions and roll into circles approximately 1 inch wider than the ramekin diameter.
- Drape one dough circle over each ramekin, stretching slightly and pressing the edges firmly against the outer rim to create a seal.
- Brush the top of the dough with olive oil and season with dried oregano and garlic powder.
- Place ramekins on a baking sheet and bake for 15 minutes or until the crust is golden brown and puffed.
- Remove from oven and let rest for 5 minutes.
- Invert each ramekin onto a serving plate and carefully lift the ramekin to release the pizza pot pie.
