Pizza Pot Pies: Delicious Recipe & Easy Instructions

Pizza pot pies! Who doesn’t love the comforting warmth of a pot pie combined with the universally adored flavors of pizza? Imagine sinking your spoon into a flaky, golden crust, only to discover a bubbling, cheesy, and savory pizza filling bursting with your favorite toppings. It’s a delightful surprise in every bite, and trust me, this recipe is about to become a family favorite.

While not steeped in centuries of tradition like some dishes, the beauty of pizza pot pies lies in their modern ingenuity. They represent a playful fusion of two beloved comfort foods, born from a desire to create something both familiar and exciting. Think of it as a culinary mashup, a delicious remix of classic flavors that appeals to both kids and adults alike.

People adore this dish for several reasons. First, it’s incredibly customizable. You can tailor the filling to your exact pizza preferences, whether you’re a pepperoni purist, a veggie enthusiast, or a supreme lover. Second, it’s surprisingly easy to make, especially if you use store-bought pie crust (though I’ll share my secret for a fantastic homemade version too!). Finally, and perhaps most importantly, it’s simply delicious. The combination of the flaky crust, the gooey cheese, and the savory pizza sauce is an irresistible symphony of flavors and textures that will leave you craving more. So, let’s get started and create some pizza pot pie magic!

Ingredients:

• For the Dough:
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm water (105-115°F)
• 2 tablespoons olive oil, plus more for greasing
• For the Pizza Filling:
• 1 pound Italian sausage, removed from casings
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon sugar
• Salt and pepper to taste
• 1 cup sliced pepperoni
• 1 cup sliced mushrooms
• 1/2 cup black olives, sliced
• 1 cup shredded mozzarella cheese, plus more for topping
• 1/2 cup shredded provolone cheese, plus more for topping
• For the Egg Wash:
• 1 large egg
• 1 tablespoon milk or water

Preparing the Dough:

1. Activate the Yeast: In a large bowl, dissolve the yeast in the warm water. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to use. If it doesn’t foam, your yeast might be old and you’ll need to start with a fresh packet.
2. Combine Dry Ingredients: In the same bowl, whisk together the flour and salt.
3. Add Wet Ingredients: Add the olive oil to the yeast mixture. Then, gradually add the flour mixture to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
5. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. This is crucial for a light and airy crust.

Making the Pizza Filling:

1. Brown the Sausage: In a large skillet or Dutch oven, cook the Italian sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Sauté the Vegetables: Add the chopped onion and green bell pepper to the skillet and cook until softened, about 5-7 minutes.
3. Add Garlic and Aromatics: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
4. Simmer the Sauce: Stir in the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), and sugar. Season with salt and pepper to taste. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld. The longer it simmers, the richer the flavor will be.
5. Add Pizza Toppings: Stir in the pepperoni, mushrooms, and black olives. Cook for another 5 minutes, until the mushrooms are tender.
6. Incorporate Cheese: Remove the skillet from the heat and stir in the mozzarella and provolone cheese until melted and well combined. This will create a cheesy, gooey filling.
7. Cool the Filling: Let the pizza filling cool slightly before assembling the pot pies. This will prevent the dough from becoming soggy.

Assembling the Pizza Pot Pies:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Baking Dishes: Grease 6 individual oven-safe ramekins or small bowls with olive oil. You can also use a muffin tin for smaller pot pies.
3. Divide the Dough: Punch down the risen dough to release the air. Divide the dough into 6 equal portions.
4. Roll Out the Dough: On a lightly floured surface, roll out each portion of dough into a circle that is slightly larger than the diameter of your ramekins.
5. Fill the Ramekins: Spoon the pizza filling into each ramekin, filling them almost to the top.
6. Top with Dough: Place a circle of dough over each ramekin, pressing the edges down to seal. Trim off any excess dough.
7. Create Vents: Cut a few slits in the top of each dough circle to allow steam to escape during baking. This will prevent the crust from puffing up too much and potentially bursting.
8. Egg Wash: In a small bowl, whisk together the egg and milk (or water) to create an egg wash. Brush the tops of the dough with the egg wash. This will give the crust a golden-brown color and a shiny finish.
9. Add Cheese (Optional): Sprinkle a little extra shredded mozzarella and provolone cheese over the tops of the pot pies for an extra cheesy touch.

Baking the Pizza Pot Pies:

1. Bake: Bake the pot pies in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
2. Cool Slightly: Let the pot pies cool in the ramekins for a few minutes before serving. This will allow the filling to set slightly and prevent it from being too runny.
3. Serve: Carefully remove the pot pies from the ramekins (if desired) and serve hot. Be careful, as the filling will be very hot!

Tips and Variations:

• Vegetarian Option: Omit the sausage and add more vegetables, such as zucchini, yellow squash, or spinach.
• Spicy Kick: Add a pinch of red pepper flakes to the filling for a spicy kick.
• Different Cheeses: Experiment with different cheeses, such as cheddar, Monterey Jack, or Parmesan.
• Premade Dough: To save time, you can use store-bought pizza dough or puff pastry.
• Make Ahead: The pizza filling can be made ahead of time and stored in the refrigerator for up to 3 days.
• Freezing: Assembled pot pies can be frozen before baking. Wrap them tightly in plastic wrap and then in aluminum foil. To bake, thaw them in the refrigerator overnight and then bake as directed, adding a few extra minutes to the baking time.

Conclusion:

So there you have it! These individual pizza pot pies are truly a game-changer. They’re quick, customizable, and deliver all the comforting flavors of pizza in a fun, unexpected package. I genuinely believe this recipe is a must-try for anyone looking for a weeknight dinner that’s both satisfying and a little bit special. Forget ordering takeout; you can whip up these delightful pies in less time than it takes for delivery to arrive!

What makes these little pies so irresistible? It’s the perfect combination of flaky, buttery crust and a rich, savory filling bursting with your favorite pizza toppings. The individual portions also make them ideal for portion control and prevent any arguments over who gets the last slice (we’ve all been there!). Plus, the presentation is just adorable – who can resist a mini pizza pot pie?

But the best part about this recipe is its versatility. Feel free to get creative with your fillings! Are you a meat lover? Load them up with pepperoni, sausage, and bacon. Prefer a vegetarian option? Add mushrooms, bell peppers, onions, and olives. You could even try a Hawaiian-inspired version with ham and pineapple (controversial, I know, but some people love it!). Don’t be afraid to experiment with different cheeses too. Mozzarella is classic, but provolone, cheddar, or even a sprinkle of Parmesan would be delicious.

Beyond the filling, consider different crust options. While I used store-bought puff pastry for convenience, you could certainly make your own from scratch if you’re feeling ambitious. Or, for a slightly healthier twist, try using whole wheat pastry dough. Another fun variation is to top the pies with a sprinkle of Italian seasoning or garlic powder before baking for an extra layer of flavor.

Serving suggestions? These pizza pot pies are fantastic on their own, but they also pair well with a simple side salad. A Caesar salad or a mixed green salad with a light vinaigrette would be a perfect complement. You could also serve them with a side of marinara sauce for dipping, especially for those who like a little extra sauciness. For a more substantial meal, consider serving them alongside a bowl of creamy tomato soup.

I’m confident that you’ll love these pizza pot pies as much as I do. They’re a guaranteed crowd-pleaser, whether you’re serving them to your family, friends, or even just yourself. They’re perfect for a cozy night in, a casual get-together, or even a fun potluck.

So, what are you waiting for? Grab your ingredients and get cooking! I’m so excited for you to try this recipe and experience the joy of these mini pizza masterpieces. And please, don’t be shy – I’d love to hear about your experience! Share your photos and comments on social media using [Your Hashtag Here] or leave a review on the blog. Let me know what variations you tried and how they turned out. I’m always looking for new and exciting ways to improve my recipes, and your feedback is invaluable. Happy baking, and enjoy your delicious pizza pot pies!