Pizza Pot Pies Recipe

Ready to transform your pizza night into something extraordinary? Pizza pot pies offer a creative twist on two comfort food classics, turning your typical slice into a hearty, individual-sized feast. You'll love how these golden-crusted pockets combine the best of pizza and pot pie, letting you customize toppings and surprise your taste buds with each baked creation. Curious about how to craft these culinary marvels? Let's uncover the secrets to making pizza pot pies that'll have everyone at the table asking for seconds.

Recipe Highlights

• A pizza pot pie is a single-serving dish featuring a flaky crust, marinara sauce, sausage, and melted mozzarella baked in individual ramekins.
• To prepare, preheat the oven to 375°F, brown Italian sausage, layer marinara and cheese in greased ramekins, and top with pizza dough.
• Customize your pizza pot pie by experimenting with different proteins like pepperoni, mushrooms, or vegetarian options to suit personal taste preferences.
• Ensure a perfect crust by using room-temperature dough, sealing edges tightly, cutting steam vents, and brushing with olive oil for golden browning.
• The dish combines traditional Italian and American culinary techniques, offering a hearty, personalized meal perfect for family dinners or casual gatherings.

History

Though pizza pot pies might seem like a modern culinary invention, their roots stretch back to traditional Italian and American pie-making techniques.

You'll find these delightful dishes evolving from hearty peasant meals that combined affordable ingredients with creative cooking methods. Early Italian immigrants brought robust pie traditions to America, blending their homeland's cooking styles with local ingredients.

The Chicago-style pizza pot pie particularly stands out in culinary history. Developed in the mid-20th century, this version features an inverted preparation where:

• Ingredients are layered in a deep dish
• Crust is placed on top
• Pie is flipped when served

Home cooks and professional chefs alike have since adapted these techniques, transforming the humble pot pie into a versatile, crowd-pleasing meal that celebrates both Italian and American cooking heritage.

Recipe

Pizza Pot Pies combine the heartiness of a classic pot pie with the irresistible flavors of pizza, creating a comforting and delicious individual meal.

These single-serving delights feature a golden, flaky crust that encases a bubbling filling of marinara sauce, melted cheese, and savory Italian sausage.

Perfect for a cozy family dinner or a casual gathering with friends, these pizza pot pies are surprisingly simple to prepare and offer a delightful twist on traditional pizza.

Each ramekin becomes a personal pizza paradise, with layers of rich ingredients baked to perfection and topped with a crispy, golden crust.

Ingredients:

• 1 pound pizza dough
• 1 cup marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 pound Italian sausage
• Fresh basil leaves
• Olive oil
• 4 oven-safe ramekins

Preheat the oven to 375°F and begin by browning the Italian sausage in a skillet over medium heat, draining any excess fat once fully cooked.

While the sausage cools, generously grease the ramekins and divide the pizza dough into portions large enough to line the bottom and sides of each dish.

Press the dough into the ramekins, ensuring it covers the entire surface.

Layer each ramekin with marinara sauce, cooked sausage, and a generous amount of mozzarella cheese.

Top each pot pie with another piece of pizza dough, sealing the edges carefully and cutting small slits in the top crust to allow steam to escape.

Brush the top crust with olive oil to promote golden browning.

Bake the pizza pot pies for 25-30 minutes, or until the crust turns a beautiful golden brown and the cheese is bubbling beneath the surface.

Allow the pies to cool for at least 5 minutes before serving, as the filling will be extremely hot.

Garnish with fresh basil leaves just before serving for an extra burst of flavor and visual appeal.

When preparing these pizza pot pies, use well-greased ramekins to prevent sticking, and consider experimenting with different toppings like pepperoni, mushrooms, or bell peppers to customize the dish.

Leftover pot pies can be stored in the refrigerator for up to 3 days, but they're best enjoyed fresh and hot, straight from the oven.

Cooking Steps

Ready to transform simple ingredients into a mouthwatering meal? You'll start by preheating your oven to 375°F and preparing your ingredients, then brown the Italian sausage in a skillet, draining off any excess fat.

Next, you'll carefully press pizza dough into greased ramekins, layer in marinara sauce, sausage, and cheese, and top with a final crust that you'll seal and slice to create those classic venting patterns.

Step 1. Preheat Oven and Prepare

When preparing pizza pot pies, start by preheating your oven to a precise 375°F (190°C), which creates the ideal temperature for achieving a perfectly golden, crisp crust. Gather your essential tools: oven-safe ramekins, a greasing brush, and a sharp knife for cutting dough slits.

Prepare your workspace by:

• Lightly greasing each ramekin with olive oil
• Setting out pre-measured ingredients
• Ensuring your pizza dough is at room temperature

Check that your work surface is clean and spacious enough to comfortably handle dough manipulation. Arrange ingredients within easy reach, creating an efficient mise en place. Select high-quality ingredients like fresh mozzarella and homemade marinara for optimal flavor. Remember, thorough preparation sets the foundation for delicious pizza pot pies.

Step 2. Brown and Drain Sausage

After preparing your workspace and ingredients, grab your skillet and turn up the heat to medium-high.

Start by breaking the Italian sausage into bite-sized crumbles directly into the hot pan, letting them sizzle and develop a rich, golden-brown exterior.

Key sausage browning tips:

• Cook for 6-8 minutes
• Stir frequently to ensure even cooking
• Look for crispy, caramelized edges
• Aim for an internal temperature of 160°F

Once the sausage has browned completely, tilt the skillet slightly and use a slotted spoon to remove the meat, allowing excess fat to drain back into the pan.

Transfer the sausage to a paper towel-lined plate, which will help absorb any remaining grease. This step ensures your pizza pot pies won't become overly greasy and maintains the clean, robust flavor of the sausage.

Step 3. Arrange Dough in Ramekins

Because precision matters in creating the perfect pizza pot pie, carefully divide your pizza dough into equal portions that will comfortably line each ramekin.

Generously grease each ramekin with olive oil or cooking spray to prevent sticking, ensuring a smooth release after baking.

Press the dough portions gently but firmly into the ramekins, using your fingertips to:

• Spread the dough evenly across bottom and sides
• Create a uniform thickness
• Eliminate any air pockets
• Ensure complete coverage of interior surfaces

Pay special attention to creating a seamless dough layer that reaches slightly above the ramekin's rim.

This technique allows for a beautiful, slightly raised crust that'll crisp and brown beautifully during baking.

Trim excess dough as needed, maintaining a clean, professional edge that sets the stage for your delicious pizza pot pie.

Step 4. Layer Cheese and Sausage

The layering stage transforms your pizza pot pies from simple dough vessels into mouthwatering masterpieces, where strategic ingredient placement becomes an art form.

Begin by spreading a thin, even layer of marinara sauce across the dough-lined ramekin's bottom, ensuring complete coverage without oversaturating. Next, distribute the browned Italian sausage evenly, creating a uniform protein base that'll add rich, savory depth to each bite.

When adding mozzarella, aim for generous coverage that'll create those irresistible cheese pulls.

Pro tips:

• Shred cheese freshly for optimal melting
• Create a slight mound in the center
• Leave a small border around ramekin edges to prevent overflow
• Use approximately 1/4 cup cheese per individual pot pie

Precise layering guarantees maximum flavor in every delectable spoonful.

Step 5. Seal and Slice Top Crust

Once you've layered your pizza pot pies with marinara, sausage, and cheese, it's crucial to master the top crust technique that'll transform your dish from good to extraordinary.

Carefully drape the remaining pizza dough over each ramekin, leaving a slight overhang. Press the edges firmly with your fingertips to create a tight seal, preventing filling from leaking during baking.

Use a sharp paring knife to cut 2-3 small, decorative slits in the top crust:

• These vents allow steam to escape
• Prevent the crust from becoming soggy
• Create an attractive, professional appearance

Gently brush the top crust with olive oil for a golden, glossy finish. The slits should be about 1-inch long and evenly spaced, creating a beautiful crosshatch pattern that'll make your pizza pot pies look as amazing as they taste.

Final Thoughts

Whether you're a pizza enthusiast or a comfort food lover, these pizza pot pies will become a delightful addition to your culinary repertoire. The recipe's simplicity ensures you'll master it quickly, transforming basic ingredients into a stunning individual meal.

Consider experimenting with different protein options like pepperoni, chicken, or vegetarian alternatives to customize your pot pies. Remember that precise technique matters: thoroughly seal your crusts, cut strategic steam vents, and monitor your oven's temperature to achieve that perfect golden-brown finish.

Fresh herbs and high-quality ingredients will elevate your dish from good to exceptional. Don't be intimidated by the process; with practice, you'll create restaurant-worthy pizza pot pies that'll impress family and friends, making weeknight dinners feel like special occasions.