Pizza Pot Pie takes everything you love about a cheesy, saucy slice of pizza and tucks it under a buttery, golden crust. Baked in personal-sized portions so everyone can choose their own toppings, they will be a new family favorite!
Why We Love This Pizza Pot Pie Recipe
- Pizza With a Twist: Classic flavors in a cozy, upside-down pot pie form.
- Pick Your Toppings: A choose-your-own-adventure style meal!
- Quick and Easy: Ready in just about 35 minutes.
- Make Ahead: Prepare up to 24 hours in advance and bake fresh.
- Kid Favorite: Wait until you see their faces when you flip over the bowl!
Ellen’s Notes
I think I’ve lost count of how many times my grandkids have requested these little pizza pot pies! Just like when we make pizza bombs, the kids love getting to each make their own. This recipe takes everything you love about a cheesy, saucy pizza bowl and serves it up in pot pie form. The upside-down baking method makes the cheese and sauce extra gooey, and the crust gets perfectly golden and crisp on top. Extra pepperoni in mine, please!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this pizza pot pie recipe. See recipe card below for measurements!
- Pizza Sauce: A flavorful sauce makes all the difference—marinara sauce also works great. If using store bought, I recommend using a high-quality brand like Rao’s.
- Pizza Crust: The store-bought stuff is the way to go to keep things simple!
- Cheese: We usually use pre-shredded mozzarella, however you can also shred a ball of fresh mozzarella to really take them over the top! For different flavor combinations, shredded provolone, smoked gouda, or any melty cheese can be used.
- Seasonings: While optional, we like to add a little crushed red pepper flakes to our saucy filling. I also always add a pinch of garlic salt on top of the crust for extra flavor. You could also try adding a little grated parmesan cheese on top.
Choose Your Toppings:
- Vegetarian: Mushrooms, onion, garlic, bell pepper, banana peppers, olives, pineapple, etc.
- Meats: Pepperoni, sausage, Canadian bacon, grilled chicken breasts, etc.
How to Make Pizza Pot Pie
You will need six oven-safe ramekins, either 6 oz or 7 oz, for assembling and baking your pizza pot pies. I like to sauté my vegetables in a little oil, until they are softened, before stirring them into the pizza sauce. It’s a quick extra step that makes a big difference to the final texture! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.
Cook’s Tips & Variations
- Upgrade The Crust: Just like on a classic chicken pot pie recipe, feel free to swap the pizza crust for puff pastry instead. Make sure to still brush it with the egg wash and bake according to the package directions.
- Full-Size: If you prefer to make one large pizza pot pie, you can use a 9-inch round baking dish like a glass pie dish. Watch closely as it bakes, you will likely need to add a few minutes to the cook time.
- Make Ahead: Prep the filling and assemble the pot pies up to 24 hours in advance and keep them covered in the fridge. When ready to serve, set them on the counter at room temperature for 20 minutes before baking as directed.
Yield: 6 servings
Pizza Pot Pie
This quick and easy Pizza Pot Pie recipe combines everything you love about a cheesy slice of pizza baked under a buttery, golden crust. This family favorite is so much fun!
Ingredients
- 1 teaspoon olive oil, or avocado oil
- 1 teaspoon minced garlic
- ½ teaspoon crushed red pepper flakes
- 1 ½ cups pizza sauce, or marinara sauce
- 8 oz shredded mozzarella cheese
- 1 (13.8 oz) pizza crust, I used Pillsbury Classic Pizza Crust
- 1 egg, beaten
- 1 teaspoon garlic salt
Optional Toppings
- ½ cup onion, finely chopped
- 8 oz sliced mushrooms
- ½ cup bell pepper, finely chopped
- 1 (2.25 oz) can sliced black olives, drained
- 36 slices pepperoni
Instructions
- Preheat the oven to 400°F. Place an oven rack in the middle of the oven.
- Heat the olive oil in a medium sized skillet. Sauté the onion and bell pepper (if using) for 5 minutes, then add the garlic, crushed red pepper, and optional mushrooms.
- Cook over medium heat for about 5 minutes, just until the mushrooms start to soften. Stir in the pizza sauce and optional black olives, turn the heat to low, and stir occasionally. Make sure not to overcook the mushrooms—they will cook a little more in the oven.
- While the sauce is simmering, using your hands, stretch the pizza dough on a large cutting board. (Try and only use your hands to stretch the dough, not a rolling pin! This will help the dough to rise when in the oven.) Lay six 6-oz oven-safe ramekins evenly on top of the dough, leaving enough room between each one to cut the dough with a knife and to be able to wrap the dough over the top of each ramekin. Using a sharp knife, cut the pizza dough into 6 squares.
- Place the ramekins on a baking sheet and heavily spray the inside and outside of each one with non-stick spray (or lightly brush with oil). It is important to coat the surface, so the cheese and pizza dough do not stick to the ramekins!
- In the bottom of each ramekin, place 3 slices of pepperoni. Add a heaping ¼ cup of mozzarella cheese over the pepperoni. Next, add ½ cup of the sauce mixture and top with 3 more pepperonis.
- Carefully lift the pizza dough onto the top of the ramekins and stretch it to cover the top completely. Brush the pizza dough with the beaten egg and sprinkle a little garlic salt on top of each one.
- Bake at 400°F for 15 to 17 minutes, until the crust is golden brown. Let the pizza pot pies rest for 5 minutes after baking. Then, using a kitchen towel flip, carefully flip the pizza pot pie onto a plate. Serve immediately, topped with parmesan and parsley, if desired.
Notes
Storing Leftovers: If you know you are going to have leftovers, do not flip them upside down on a plate. Instead, store them wrapped in foil or plastic wrap in the fridge for up to 3 days.
Reheat: Place them back into the oven at 350°F for about 10 minutes to warm through and crisp up the crust. You can also microwave them for about 90 seconds, then place them in an air fryer at 325°F for about 2 minutes to re-crisp the crust.
Nutrition
Serving: 1 serving, Calories: 416kcal, Carbohydrates: 40g, Protein: 20g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 69mg, Sodium: 1634mg, Potassium: 447mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1041IU, Vitamin C: 21mg, Calcium: 277mg, Iron: 3mg
