Forget ordinary pizza night! Get ready to enjoy a delightful personal pizza experience right in your own kitchen. These individual savory pies offer all the classic flavors of your favorite pizza, but with a fun, inverted twist and a golden, flaky crust on top.
They are incredibly easy to make, highly customizable, and perfect for a quick family dinner or a fun gathering with friends.
Table of Contents
Why You’ll Love These Pizza Pot Pies
These Pizza Pot Pies are a game-changer for busy home cooks and pizza lovers alike.
- Easy to Prepare: Whip these up with minimal fuss using store-bought dough and your favorite toppings.
- Perfectly Portioned: Each pot pie is an individual serving, making mealtime and portion control simple.
- Customizable: Everyone can pick their favorite fillings, ensuring a happy meal for all.
- Quick Cooking Time: Enjoy delicious, fresh pizza flavors much faster than traditional deep-dish recipes.
- Delightful Cheesy Topping: The inverted design means the melted mozzarella forms a gooey, satisfying crust when flipped.
- Family-Friendly: Kids and adults love assembling and eating these fun, personalized savory pies.
Ingredients
Gather your simple ingredients for these incredible Pizza Pot Pies. You’ll need just a few pantry staples and fresh additions to create this comforting meal.
For easier handling and better flavor development, allow your store-bought pizza dough to come to room temperature for optimal fermentation.
- All-purpose flour or cornmeal (for dusting)
- 3 tablespoons Olive oil or butter (for greasing)
- 2 store-bought pizza dough (fresh or refrigerated)
- 1 pound Ground Italian sausage, browned
- 1 1/2 cups Pizza sauce (store-bought or homemade)
- 1 teaspoon Minced garlic (fresh or jarred)
- 1 1/2 teaspoons Italian seasoning, divided
- 1 cup Sliced mushrooms (fresh or canned)
- 10 slices Chopped pepperoni
- 1 lb. Shredded mozzarella cheese
- Fresh basil leaves (for garnish)
- Additional pizza toppings, as desired
Notes & Substitutions
Dough: Feel free to use puff pastry, pre-made biscuit dough, or your favorite homemade pizza dough for the crust.
Protein: Substitute the Italian sausage with ground beef, shredded chicken, or a plant-based crumble.
Cheese: Experiment with different cheeses like provolone, cheddar, or a gourmet Italian blend for your pizza pot pies.
Sauce: Marinara, pesto, or even a creamy white garlic sauce can work wonderfully.
Vegetables: Enhance your pot pies with bell peppers, onions, black olives, or fresh spinach.
Seasoning: Adjust the Italian seasoning to taste, or add a pinch of red pepper flakes for a spicy kick.
Equipment
You don’t need much specialized equipment to make these amazing Pizza Pot Pies. Most items are likely already in your kitchen, making this recipe accessible for everyone.
- Oven
- Baking sheet
- 4 (5-inch) oven-safe ramekins or mini casserole dishes
- Measuring cups and spoons
- Large skillet (for browning meat)
- Small mixing bowl
- Rolling pin (optional)
- Spatula
Instructions For The Best Pizza Pot Pies
Creating these delicious Pizza Pot Pies is a straightforward and enjoyable process. Follow these simple steps for perfect results every time. Remember, the key is proper greasing and a firm dough seal.
- Prepare Oven & Ramekins: Preheat your oven to 400°F (200°C). Generously grease four large (5-inch) oven-safe ramekins or mini cake pans with olive oil or butter. Be sure to grease the rim and at least 1 inch down the outside of each ramekin to prevent sticking when inverting your pizza pot pies.
- Prepare Dough: Divide your store-bought pizza dough into four equal-sized portions. On a lightly floured surface, roll each portion into a circle about 6 inches wide. Set these dough circles aside.
- Brown Sausage: In a large skillet, cook the ground Italian sausage over medium heat until it is fully browned and crumbled.
Always ensure ground meat reaches a safe internal temperature of 160°F (71°C) to prevent foodborne illness.Drain any excess fat thoroughly from the skillet.
- Layer Cheese: Line the entire inside of each greased ramekin generously with shredded mozzarella cheese. Don’t skimp here; this creates a wonderful cheesy crust once inverted.
- Add Fillings: Distribute the browned Italian sausage, sliced mushrooms, and chopped pepperoni evenly among the four ramekins, layering them over the mozzarella cheese. Feel free to add any other desired toppings at this stage.
- Mix Sauce: In a small mixing bowl, combine the pizza sauce, minced garlic, and 1 teaspoon of the Italian seasoning. Stir until well blended.
- Pour Sauce: Ladle the mixed pizza sauce evenly over the fillings in each ramekin. This ensures every bite of your pizza pot pies is bursting with flavor.
- Top with Dough: Carefully drape one of the prepared dough circles over the top of each ramekin. Gently stretch the dough to fit completely over the top, then press firmly around the edges to seal it to the outer rims of the ramekins. This will form the bottom crust when flipped.
- Bake to Perfection: Place the filled ramekins onto a baking sheet. Bake them in the preheated oven for 12-15 minutes, or until the dough crusts are beautifully golden brown and the filling is bubbly.
- Invert & Serve: Once baked, remove the ramekins from the oven. Immediately and carefully turn each hot pot pie over onto individual serving plates. Gently lift and remove the ramekins. Garnish your delicious pizza pot pies with the remaining 1/2 teaspoon of Italian seasoning and fresh basil leaves, then serve warm.
Pro Tips & Troubleshooting
Achieve perfect Pizza Pot Pies every time with these helpful tips. A little attention to detail goes a long way.
- Greasing: Ensure your ramekins are extremely well-greased. This is crucial for easy release when you invert the pies.
- Filling Level: Avoid overfilling the ramekins. Leave a small space at the top for the dough to expand and seal properly.
- Dough Seal: Press the dough firmly onto the ramekin rim to create a tight seal. This prevents sauce from seeping out during baking.
- Baking Time: Oven temperatures can vary, so keep an eye on your pies. Adjust baking time slightly for thicker dough or different fillings.
- Easy Release: Let the pot pies cool for just 1-2 minutes after baking before inverting. This helps the cheese set slightly, making for a cleaner release.
- Troubleshooting Sticking: If a pie sticks, gently run a thin knife or spatula around the edge of the ramekin to loosen it before flipping.
- Soggy Crust: To prevent a soggy crust, pre-bake the dough for a few minutes before adding fillings, or slightly reduce the amount of sauce.
Serving, Storage, & Variations
These personal pizza pot pies are incredibly versatile, making them perfect for any meal or occasion.
Serving Suggestions
- Pair your pot pies with a light, fresh green salad tossed with a vinaigrette.
- Serve them alongside warm garlic bread or savory breadsticks for extra dipping.
- Offer a side of extra grated Parmesan cheese for those who love more cheesy goodness.
Storage
- Refrigerate any cooled leftover pizza pot pies in an airtight container for up to 3 days.
- For longer storage, freeze unbaked or baked pies tightly wrapped in plastic wrap and then foil for up to 1 month.
Reheating
- Reheat refrigerated pot pies in an oven at 350°F (175°C) until warmed through and the crust becomes crisp again.
- For a quicker option, microwave them, though the crust may soften slightly.
Creative Variations
- Meat Lovers: Add cooked ham, crumbled bacon, or different types of cooked sausage for an indulgent twist.
- Veggie Supreme: Incorporate bell peppers, onions, black olives, or sautéed spinach for a garden fresh option.
- White Pizza: Use a garlic-infused olive oil base with dollops of ricotta cheese and mozzarella instead of red sauce.
- Spicy Kick: Amp up the heat by adding red pepper flakes to the sauce or using spicy pepperoni.
- Chicken Alfredo: Swap the pizza sauce for Alfredo sauce, and add cooked shredded chicken and spinach for a creamy version.
Nutrition
Here’s a general nutritional estimate for a single pizza pot pies serving. Please remember these values can vary significantly based on the specific ingredients and brands you choose. For instance, using whole wheat dough or leaner meats will alter the profile.
| Nutrient | Per Serving (Estimate) |
|---|---|
| Calories | 450-600 |
| Total Fat | 25-40g |
| Saturated Fat | 10-20g |
| Cholesterol | 60-90mg |
| Sodium | 900-1200mg |
| Carbohydrates | 35-50g |
| Fiber | 2-4g |
| Sugars | 4-8g |
| Protein | 25-35g |
Please note: I am not a registered dietitian. Consult a professional for specific dietary advice. You can make healthier versions by using whole wheat dough, lean protein, and loading up on extra vegetables.
Frequently Asked Questions
What if I don’t have ramekins?
You can use other oven-safe bowls of similar size, or even large muffin tins for smaller, individual pizza cups.
Can I make these gluten-free?
Definitely! Simply substitute the regular pizza dough with your favorite store-bought gluten-free pizza dough.
Can I prepare them ahead of time?
Yes, you can assemble the pot pies, cover them tightly, and refrigerate for up to 24 hours before baking.
How do I know they’re cooked through?
The crust should be golden brown and the fillings inside should be visibly bubbling around the edges.
Conclusion
Making homemade pizza pot pies is a joyful and simple endeavor that brings comfort and customizable fun to your table. This recipe truly offers the best of both worlds: the beloved flavors of pizza nestled in a convenient, individual serving.
Whether you’re planning a quick weeknight dinner or a unique twist for your next gathering, these savory pies are sure to impress. Don’t hesitate to experiment with your favorite toppings and make these pizza pot pies uniquely yours! Share your personalized creations and favorite topping combinations with us.
Pizza Pot Pies
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Grease four 5‑inch oven‑safe ramekins or mini casserole dishes with olive oil or butter, including rims and at least 1 inch down the outside.
- Divide the pizza dough into four equal portions. On a lightly floured surface, roll each into a circle about 6‑inches wide. Set aside.
- In a skillet over medium heat, brown the ground Italian sausage. Drain excess fat. Ensure internal temperature is 160 °F (71 °C).
- Line each greased ramekin with a generous layer of shredded mozzarella cheese.
- Evenly distribute the browned sausage, sliced mushrooms and chopped pepperoni among the four ramekins, layering them over the cheese.
- In a small bowl, mix the pizza sauce, minced garlic and 1 tsp Italian seasoning. Ladle the sauce evenly into each ramekin over the fillings.
- Drape each prepared dough circle over a filled ramekin, gently stretch if needed, and press firmly around the rim to seal.
- Place ramekins on a baking sheet and bake for 12‑15 minutes, or until the dough crust is golden brown and filling is bubbly.
- Remove from oven; let cool 1‑2 minutes for easier handling. Invert each ramekin onto a plate, lift the ramekin, and garnish with remaining ½ tsp Italian seasoning and fresh basil leaves. Serve warm.
Nutrition
Notes
- Italian sausage can be pork‑free if you choose turkey or plant‑based sausage.
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