Description
Pizza Pot Pies are a fun and delicious twist on traditional pizza. These individual, portable pies are filled with all your favorite pizza toppings, nestled in a flaky, golden crust. Perfect for a family dinner, party appetizer, or meal prep, these savory pies are customizable and sure to be a hit!
Ingredients
Units
Scale
- 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
- Preheat your oven to 375°F (190°C).
- Lightly grease 4-6 small ramekins or oven-safe bowls (depending on the size of your pies).
- Roll out the pizza dough on a lightly floured surface to about 1/8 inch thickness.
- Cut the dough into circles or squares large enough to fit into your ramekins, leaving about 1 inch of dough hanging over the sides.
- Gently press the dough into the bottom and sides of each ramekin to form a crust.
- Spoon about 2 tablespoons of pizza sauce into the bottom of each crust.
- Sprinkle 2-3 tablespoons of shredded mozzarella cheese over the sauce.
- Add a few slices of pepperoni or any other desired toppings.
- Sprinkle a little grated Parmesan, dried oregano, basil, garlic powder, and red pepper flakes over the filling.
- Top each pot pie with more mozzarella cheese and fold the overhanging dough over the top to partially cover the filling.
- Brush the tops with a little olive oil for a golden finish (optional).
- Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the dough is golden and the cheese is melted and bubbly.
- Allow the pies to cool for 5 minutes before serving.
- Serve hot with extra marinara sauce on the side for dipping.
Notes
- Customize your pizza pot pies with your favorite toppings—vegetables, meats, or even different cheeses!
- If you don’t have ramekins, you can also use muffin tins or mini pie pans.
- For a crispy bottom, you can bake the pies directly on a pizza stone or inverted baking sheet.
- These can be made ahead of time and stored in the fridge for up to 2 days before baking.
Nutrition
- Serving Size: 1 pot pie
- Calories: 310
- Sugar: 5g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 35mg