Let Me Tell You About Pizza Pot Pies (and the Great Oven Incident)
You know how some recipes just become your go-to comfort fix? Well, these Pizza Pot Pies kinda snuck up on me. I started making them after a disastrous incident involving a frozen pizza, a toddler with spaghetti hands, and an oven that apparently hates grease. It was chaos; I mean, the kind where you wonder if it's faster to just repaint the kitchen rather than clean up. That was the moment I realized: handheld pizza, but in a bowl, could save my sanity. And honestly, Pizza Pot Pies are now my family's not-so-little obsession. Sometimes I even bake a few extra... although my son somehow sniffs them out by morning, so leftovers are really just a happy rumor in this house.
Why You'll Love This Madness
I make Pizza Pot Pies when my crew starts giving me that look—you know the one, half-starved and half-expecting something fancier than cereal for dinner (again). The best part? No one's ever fussed about the fillings. And hey, if you're a person who can't decide between pizza and pot pie... why not both? My family goes wild for these because it's basically pizza, but fluffier and you get to dig in with a spoon (dangerously fun for little kids, trust me). If you ever burned the roof of your mouth on molten cheese, you'll be glad to know this is at least a little friendlier. Plus, any excuse to eat more cheese is a good one, right?
Here's What You'll Need (Don’t Stress, I Swapped Stuff All the Time)
- 1 batch of pizza dough (store-bought is totally fine, or use this recipe if you’re a planner. In a pinch, I've used biscuit dough—it’s a little odd, but not bad.)
- 1 to 1½ cups pizza sauce (honestly, a jarred marinara works too. My grandmother swore by Classico but I buy whatever’s on sale)
- 1–2 cups shredded mozzarella (or whatever cheese needs using up; I even tossed in a wedge of brie once—don't recommend that, but hey, adventure!)
- 1 cup cooked sausage or pepperoni (or mushrooms if you’re going veggie. Last time, I used leftover rotisserie chicken, which sounds fancy but was just what I had to use up)
- ½ cup chopped bell peppers (or skip these if your kids, like mine, are suspicious of anything green)
- ¼ cup chopped onion (optional. My cousin swears onions ruin pizza—I disagree, but family’s family)
- A little bit of olive oil or cooking spray
- A sprinkling of Italian herbs, or just oregano if that's what you've got hanging around
- Pinch of salt and pepper
Here’s How I Do It (or: Don’t Panic, It Always Looks Weird First)
- Get your oven hot. Preheat to 425°F (220°C). If your oven runs hot (like mine), maybe go a wee bit lower. Grease 4-6 ramekins or oven-safe mugs—I've even used coffee cups when everything else was dirty. (Don't use that one with the gold rim, though. Trust me.)
- Layer it up. In each ramekin, spoon in a generous dollop of sauce, sprinkle in your chosen fillings—cheese, meats, veggies, or whatever fantastic things live in your fridge. Make room for extra cheese. (This is where I sneak a taste or two—call it quality control.)
- Cover with dough. Roll out your pizza dough (I just rip off pieces and smush them flat between my hands—roll if you must, but it’s not science) and lay one piece over each ramekin, gently pressing to seal around the edges. I leave a little vent or poke with a fork so things don't get too steamy.
- Bake like you mean it. Slide into the oven on a baking sheet (because spills happen, and cleaning burnt cheese off an oven floor is just... nope). Bake for about 15-20 minutes until the tops are lovely and golden. If they’re not browning, crank up the broiler for a minute, but keep an eagle eye—they go from perfect to charcoal in a heartbeat. (Ask me how I know.)
- Rest, then devour. Let them cool 5-10 minutes. This is where they set up a bit and you avoid mouth carnage. Also means they come out of the cups easier, if that’s your thing. Actually, I find they're less gooey after a short rest, so patience is your friend here (in theory, anyway).
Real-Life Notes (From My Kitchen to Yours)
- If your dough shrinks as you try to stretch it—just give it a minute to relax and try again. Gluten’s a stubborn thing (kind of like me before coffee).
- I sometimes over-stuff these and then the tops break a little. Doesn’t matter. Tastes better all blown out anyway.
- If you forget to vent the top, you might get a little mini-explosion. Nothing a napkin can’t fix.
The "I Wonder If This Works" Section (Variations Galore)
I’ve messed around with fillings—barbecue chicken was a hit, leftover taco beef was... confusing (would not repeat). Sometimes, I go full veggie and load in olives, spinach, and roasted peppers. Once, I tried using pie crust instead of pizza dough and, well, it sort of collapsed. Good flavor, questionable architecture.
If you’re feeling fancy, brush the top with a little garlic butter before baking. Makes it feel like a restaurant treat, but without the tip.
No Fancy Equipment? No Problem
While ramekins are classic, I’ve bunged these in muffin tins or even big coffee mugs. (Pyrex works. Anything oven-safe that's at least a cup in volume.)
If you don’t have a rolling pin, a wine bottle does the trick—just don’t drink it before you’re done rolling, or, well, your shapes get interesting.
Storage (If You’re Lucky)
Technically, they last 2-3 days in the fridge, wrapped up tight. If you want to freeze them, bake, cool and wrap ’em, then freeze. Reheat in the oven for best results. But honestly, in my house, they rarely survive until midnight. Someone’s always on a midnight snack raid.
What Do You Eat These With? (My Table, My Rules)
I like them with a crisp green salad—helps balance the cheesy madness. My kids dunk them in extra sauce, which is messy but fun. Friday nights, we pair them with whatever fizzy drink we’ve got, and sometimes I’ll make a batch of these garlic knots because I’m apparently a glutton for punishment (and carbs).
Heads-Up from Someone Who’s Ruined a Few
- One time, I rushed the dough step—didn’t let it relax or get to room temp. Ended up with a rubbery mess. Don’t be me.
- Letting the pies cool for a bit is not optional! I tried digging in right out of the oven and it’s just molten lava. Learn from my singed taste buds.
- Seriously, the vent hole matters. I skipped it once and the top puffed up like a balloon and then splattered. Entertaining but not fun to eat.
Oh, You’ve Got Questions?
- Can I make these ahead? Yep! Prep, cover and refrigerate. Bake fresh when needed. They’re probably best baked the day of, but reheating in the oven works just fine. Not the microwave (unless you like things soggy).
- What if I don’t have ramekins? See above—I’ve used mugs, Pyrex, even a big old Yorkshire pudding tin (results vary, but edible!).
- Can I freeze these? Sure thing. Reheat from frozen at 350°F until hot, but honestly, the crust texture is best fresh.
- Can I use other cheeses? Oof, go for it. Cheddar is great, feta is strange but interesting (tangy!). Brie is, I’ll admit, probably a bridge too far.
- How do I keep the bottoms from getting soggy? You can't always! But baking on the lower rack helps, or even popping the ramekins on a hot baking tray.
And there you have it. Pizza Pot Pies—the dish that’s saved many a weeknight and probably more than a few kitchen clean-ups for me. If you end up making a wild variation, let me know; I’m always looking for new ways to break, er, improve, my own recipe. And if you want a good dough recipe, I always peek at King Arthur Baking’s pizza crust guide—they explain it way better than I ever could. Don’t stress, just enjoy—and maybe keep an extra spoon on hand for late-night snacking.
Ingredients
- 1 sheet refrigerated pizza dough
- 2 cups shredded mozzarella cheese
- 1 cup pizza sauce
- ½ cup sliced pepperoni
- ½ cup cooked Italian sausage
- ¼ cup chopped green bell pepper
- ¼ cup sliced black olives
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
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1Preheat oven to 400°F (200°C). Lightly grease four 8-ounce ramekins or oven-safe bowls with olive oil.
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2Divide the pizza dough into 4 equal pieces and roll each piece into a circle large enough to cover the ramekin tops.
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3Layer mozzarella cheese, pizza sauce, pepperoni, sausage, bell pepper, and black olives evenly among the ramekins.
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4Place a dough circle over each filled ramekin, pressing the edges to seal. Brush the tops lightly with olive oil and sprinkle with grated Parmesan cheese.
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5Bake for 25–30 minutes, or until the dough is golden brown and cooked through.
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6Allow pot pies to cool for 5 minutes before serving. Carefully invert onto plates or serve directly in ramekins.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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