Description
These Irresistible Pizza Pot Pies combine the classic flavors of pizza with the comfort of a pot pie. Featuring Italian sausage, pepperoni, sautéed vegetables, marinara sauce, and melty mozzarella cheese all baked inside a golden pizza dough crust, this dish is perfect for a cozy meal that’s both fun and satisfying.
Ingredients
Scale
Sausage Mixture
- ½ pound (225g) Italian sausage, bulk or removed from casing
- 20 slices pepperoni, chopped
- ½ small green bell pepper, diced
- ½ small onion, diced
- 1 cup (240ml) marinara or pizza sauce
Cheese
- 1½ cups (170g) shredded mozzarella cheese
Crust and Toppings
- 1 pound (450g) pizza dough
- 2 tablespoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- Cooking spray or butter (for greasing ramekins)
Optional Toppings
- Red pepper flakes
- Fresh basil
- Grated parmesan
Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 400°F (200°C). Lightly grease four 10-ounce ramekins with cooking spray or butter to prevent sticking.
- Cook Sausage and Vegetables: In a skillet over medium heat, brown the Italian sausage until fully cooked. Add diced onion and green bell pepper to the skillet and sauté for about 3 minutes until softened.
- Add Pepperoni and Sauce: Stir in the chopped pepperoni slices and marinara or pizza sauce. Let the mixture simmer for 2 to 3 minutes so the flavors meld, then remove from heat.
- Assemble Filling: Evenly divide the sausage mixture among the prepared ramekins. Layer the shredded mozzarella cheese over the sausage mixture in each ramekin.
- Prepare Pizza Dough Lids: Roll out the pizza dough and cut into 4 rounds slightly larger than the ramekins. Gently stretch each dough round and place it over the top of each ramekin, tucking the edges inside to seal.
- Season and Brush Dough: Brush the tops of the dough with olive oil, then sprinkle evenly with garlic powder and dried oregano to add savory flavor and color.
- Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 18 to 22 minutes, or until the dough is puffed and golden brown on top.
- Cool and Serve: Let the pot pies cool for 5 minutes before serving. They can be enjoyed straight from the ramekin or inverted onto plates. Optionally, garnish with red pepper flakes, fresh basil, and grated parmesan for extra flavor.
Notes
- You can swap out Italian sausage for ground beef or turkey for a different protein.
- If you prefer a vegetarian version, omit the sausage and pepperoni and add mushrooms or other vegetables.
- Make sure the pizza dough rounds are slightly larger than the ramekins to properly seal the pot pies and prevent filling leakage.
- Use room temperature pizza dough for easier shaping.
- Leftovers can be refrigerated and reheated in the oven to maintain crust crispness.
