Introduction

Pizza Pot Pies are a fun and delicious twist on classic pizza, baked individually in small ramekins for a personal-sized treat. With a crispy crust, melty cheese, and your favorite toppings, these pot pies are perfect for a cozy meal or party snack.

The image shows six small round pizzas in shiny silver foil cups placed on a white marbled texture. Each pizza has a golden-brown crust around the edges, topped with a layer of melted white cheese that is bubbly and slightly browned in spots. On top of the cheese are small, round pepperoni slices with a reddish color and some heat marks, and scattered green basil leaves adding fresh color. The pizzas sit close together, and the overall look is warm and inviting with the contrast of the shiny foil and the fresh basil leaves. 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 their size.
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 edges.
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 your chosen toppings on top of the cheese.
Step 9: Sprinkle grated Parmesan, dried oregano, basil, garlic powder, and red pepper flakes over the filling.
Step 10: Top each pot pie with more mozzarella cheese, then fold the overhanging dough over the top to partially cover the filling.
Step 11: Brush the tops with olive oil if you want a golden, crispy finish (optional).
Step 12: Place the ramekins on a baking sheet and bake for 20-25 minutes, until the dough is golden and the cheese is melted and bubbly.
Step 13: Let the pot pies cool for 5 minutes before serving.
Step 14: Serve hot with extra marinara sauce on the side for dipping.

Tips & Variations

For a gluten-free option, use gluten-free pizza dough and check that toppings are gluten-free.
Try swapping pepperoni for cooked sausage, sautéed mushrooms, or fresh bell peppers to vary the flavor.
Brush the dough edges with egg wash instead of olive oil for a shinier crust.
Add fresh basil leaves after baking for a bright, fresh taste.

Storage

Store any 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 minutes to keep the crust crisp. Avoid microwaving if possible, as it can make the crust soggy.

How to Serve

The image shows six small round mini pepperoni pizzas in shiny silver foil containers placed on a white marbled textured surface. Each pizza has a golden brown crust that forms the base layer, followed by a red tomato sauce layer spreading evenly inside the crust. On top, there's a thick melted layer of creamy white cheese, browned slightly around the edges with bubbly texture. Scattered small round pepperoni slices with a reddish-brown cooked look cover the cheese layer. Tiny pieces of fresh green basil leaves are sprinkled on top of the cheese and pepperoni, adding a pop of color and freshness. The pizzas have a rustic, homemade look with slightly uneven cheese and pepperoni placement. 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 these pot pies?

Yes, homemade pizza dough works perfectly and allows you to customize thickness and flavor.

How do I prevent the dough from getting soggy?

Be sure to pre-bake the crust slightly if using very wet toppings, or avoid overloading with sauce. Also, folding the dough over the filling helps seal in moisture while keeping the edges crisp.