Pizza pot pies! Who doesn’t love the comforting warmth of a pot pie and the irresistible flavors of pizza? Imagine combining these two beloved dishes into one delightful, single-serving sensation. That’s exactly what we’re diving into today a fun, easy, and utterly delicious recipe that will have everyone asking for seconds.

While the exact origins of the pizza pot pie are a bit hazy, the concept cleverly marries the classic American pot pie with the globally adored Italian pizza. Pot pies, with their rich history rooted in savory fillings encased in flaky crusts, have been a staple comfort food for generations. Pizza, on the other hand, boasts a vibrant history tracing back to Naples, Italy, evolving from simple flatbreads to the diverse and customizable culinary icon we know and love today. This fusion dish takes the best of both worlds!

People adore pizza pot pies for their incredible convenience and customizable nature. They’re perfect for busy weeknights, offering a quick and satisfying meal that’s easy to prepare and even easier to clean up. The individual portions make them ideal for portion control, and the possibilities for fillings are endless! Whether you’re a fan of classic pepperoni and mozzarella or prefer a veggie-packed extravaganza, you can tailor your pizza pot pie to perfectly suit your taste. The combination of the savory filling and the flaky, buttery crust is simply irresistible, creating a symphony of textures and flavors that will tantalize your taste buds. So, let’s get cooking 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 Sauce:

1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil
Salt and pepper to taste

For the Filling:

1 pound Italian sausage, cooked and crumbled
1 cup sliced pepperoni
1 cup sliced mushrooms
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1 cup shredded mozzarella cheese
1/2 cup shredded provolone cheese
1/4 cup grated Parmesan cheese

For the Egg Wash:

1 large egg
1 tablespoon milk or water

Preparing the Dough:

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.
Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.
Combine Wet and Dry Ingredients: Add the olive oil to the yeast mixture. Then, gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
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 and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is crucial for developing the flavor and texture of the crust.

Making the Pizza Sauce:

Sauté the Aromatics: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
Add the Tomatoes: Add the crushed tomatoes and tomato paste to the saucepan. Stir well to combine.
Season the Sauce: Add the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld. The longer it simmers, the richer the flavor will be.
Cool the Sauce: Remove the sauce from the heat and let it cool slightly before using.

Preparing the Filling:

Cook the Sausage: If you haven’t already, cook the Italian sausage in a skillet over medium heat, breaking it up with a spoon as it cooks. Drain off any excess grease.
Sauté the Vegetables: In the same skillet, add the sliced mushrooms, chopped green bell pepper, and chopped onion. Cook until softened, about 5-7 minutes.
Combine Filling Ingredients: In a large bowl, combine the cooked sausage, sautéed vegetables, sliced pepperoni, mozzarella cheese, provolone cheese, and Parmesan cheese. Mix well to ensure all ingredients are evenly distributed.

Assembling the Pizza Pot Pies:

Preheat Oven and Prepare Ramekins: Preheat your oven to 400°F (200°C). Grease six individual ramekins (about 1-cup capacity) with olive oil. This will prevent the pot pies from sticking.
Divide the Dough: Punch down the risen dough to release the air. Divide the dough into six equal portions.
Roll Out the Dough: On a lightly floured surface, roll out each portion of dough into a circle slightly larger than the diameter of your ramekins. You want enough overhang to seal the pot pie.
Fill the Ramekins: Spoon the pizza sauce into each ramekin, filling them about halfway. Then, add the pizza filling, mounding it slightly.
Top with Dough: Place a circle of dough over each ramekin, pressing the edges down to seal. Trim off any excess dough with a knife or kitchen shears.
Create a Vent: Cut a small slit in the top of each pot pie to allow steam to escape during baking. This will prevent the crust from becoming soggy.
Prepare the Egg Wash: In a small bowl, whisk together the egg and milk or water.
Brush with Egg Wash: Brush the tops of the pot pies with the egg wash. This will give them a golden-brown color and a glossy finish.
Bake the Pot Pies: Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the crusts are golden brown and the filling is bubbly.
Cool Slightly and Serve: Let the pot pies cool for a few minutes before serving. Be careful, as the filling will be very hot!

Tips for Success:

Dough Consistency: The dough should be soft and slightly sticky, but not so sticky that it’s unmanageable. Adjust the amount of flour as needed to achieve the right consistency.
Yeast Activity: Always check the expiration date of your yeast before using it. If you’re unsure if your yeast is active, test it by dissolving it in warm water with a pinch of sugar. If it doesn’t foam within 5-10 minutes, it’s best to use fresh yeast.
Sauce Flavor: Don’t be afraid to adjust the seasonings in the pizza sauce to your liking. You can add more or less oregano, basil, or red pepper flakes depending on your preference.
Filling Variations: Feel free to customize the filling with your favorite pizza toppings. Some other great options include black olives, pineapple, spinach, or different types of cheese.
Preventing Soggy Crust: Make sure to cut a vent in the top of each pot pie to allow steam to escape. You can also brush the inside of the crust with a thin layer of egg wash before adding the filling to create a barrier against moisture.
Make Ahead: You can prepare the dough and pizza sauce ahead of time and store them in the refrigerator until you’re ready to assemble the pot pies. The dough can be stored for up to 2 days, and the sauce can be stored for up to 3 days.
Freezing Instructions: Assembled but unbaked pot pies can be frozen for up to 2 months. Wrap them tightly in plastic wrap and then in aluminum foil. When ready to bake, thaw them in the refrigerator overnight and then bake as directed. You may need to add a few extra minutes to the baking time.

Serving Suggestions:

Serve the pizza pot pies with a side salad for a complete meal.
Garnish with fresh basil or parsley for a pop of color and flavor.
Offer a variety of dipping sauces, such as ranch dressing or garlic butter.

Nutritional Information (approximate, per serving):

Calories: 600-700
Fat: 30-40g
Saturated Fat: 15-20g
Cholesterol: 150-200mg
Sodium: 1000-1200mg
Carbohydrates: 50-60g
Fiber: 3-5g
Sugar: 10-15g
Protein: 25

Conclusion:

Okay, friends, let’s recap why these Pizza Pot Pies are about to become your new weeknight obsession. We’re talking individual servings of pure comfort food, packed with all the cheesy, saucy, pepperoni-filled goodness of pizza, but nestled inside a flaky, golden crust. It’s the perfect marriage of convenience and deliciousness, and honestly, who can resist that?

I know what you might be thinking: “Pot pies are so much work!” But trust me, this recipe is designed for simplicity. We’re using store-bought puff pastry to save time, and the filling comes together in a snap. Plus, the individual portions make it easy to customize each pie to your liking. Got a picky eater? No problem! Leave out the mushrooms in one, add extra cheese to another the possibilities are endless.

Beyond the sheer deliciousness and ease of preparation, these Pizza Pot Pies are incredibly versatile. Serve them as a fun and satisfying dinner, a crowd-pleasing appetizer for your next party, or even pack them in lunchboxes for a special treat. They’re also fantastic for meal prepping; simply assemble the pies ahead of time and bake them when you’re ready to eat.

Serving Suggestions and Variations:

Want to take your Pizza Pot Pies to the next level? Here are a few ideas:

* Spice it up: Add a pinch of red pepper flakes to the filling for a little kick.
* Veggie lovers: Load up on your favorite vegetables! Bell peppers, onions, spinach, and olives all work beautifully.
* Meat mania: Experiment with different meats like sausage, ground beef, or even shredded chicken.
* Cheese, please!: Use a blend of cheeses for a more complex flavor. Mozzarella, provolone, and parmesan are all great choices.
* Crust creativity: Get fancy with your puff pastry! Use cookie cutters to create fun shapes on top, or brush the crust with an egg wash for extra shine.
* Dipping sauces: Serve your pot pies with a side of marinara sauce, ranch dressing, or even a creamy garlic dip.

I truly believe that these Pizza Pot Pies are a must-try for anyone who loves pizza and comfort food. They’re easy to make, incredibly delicious, and endlessly customizable. They are also a great way to use up leftover pizza toppings you have in the fridge.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to experience pizza in a whole new way. I’m confident that you’ll love these as much as I do.

And now, for the most important part: I want to hear from you! Once you’ve tried this recipe, please come back and share your experience in the comments below. Did you make any variations? What did your family think? I’m always eager to learn from your culinary adventures. Happy baking, and enjoy your delicious Pizza Pot Pies! I can’t wait to hear all about it!
Pizza Pot Pies: A Delicious & Easy Recipe

Individual pizza pot pies filled with savory Italian sausage, pepperoni, mushrooms, peppers, and a blend of cheeses, all baked in a flaky, golden crust. A fun and delicious twist on classic pizza!

Prep Time45 minutes

Cook Time25 minutes

Total Time135 minutes

Category: Dinner

Yield: 6 individual pot pies

Save This Recipe

Ingredients
- 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
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 pound Italian sausage, cooked and crumbled
- 1 cup sliced pepperoni
- 1 cup sliced mushrooms
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped onion
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded provolone cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon milk or water
Instructions
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.
2. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.
3. Combine Wet and Dry Ingredients: Add the olive oil to the yeast mixture. Then, gradually add the dry ingredients 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 and knead for 5-7 minutes, or until it becomes 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 and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Make the Pizza Sauce: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant. Add the crushed tomatoes and tomato paste to the saucepan. Stir well to combine. Add the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the sauce to a simmer, then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. Remove the sauce from the heat and let it cool slightly before using.
7. Prepare the Filling: If you haven’t already, cook the Italian sausage in a skillet over medium heat, breaking it up with a spoon as it cooks. Drain off any excess grease. In the same skillet, add the sliced mushrooms, chopped green bell pepper, and chopped onion. Cook until softened, about 5-7 minutes. In a large bowl, combine the cooked sausage, sautéed vegetables, sliced pepperoni, mozzarella cheese, provolone cheese, and Parmesan cheese. Mix well to ensure all ingredients are evenly distributed.
8. Preheat Oven and Prepare Ramekins: Preheat your oven to 400°F (200°C). Grease six individual ramekins (about 1-cup capacity) with olive oil.
9. Divide the Dough: Punch down the risen dough to release the air. Divide the dough into six equal portions.
10. Roll Out the Dough: On a lightly floured surface, roll out each portion of dough into a circle slightly larger than the diameter of your ramekins.
11. Fill the Ramekins: Spoon the pizza sauce into each ramekin, filling them about halfway. Then, add the pizza filling, mounding it slightly.
12. Top with Dough: Place a circle of dough over each ramekin, pressing the edges down to seal. Trim off any excess dough with a knife or kitchen shears.
13. Create a Vent: Cut a small slit in the top of each pot pie to allow steam to escape during baking.
14. Prepare the Egg Wash: In a small bowl, whisk together the egg and milk or water.
15. Brush with Egg Wash: Brush the tops of the pot pies with the egg wash.
16. Bake the Pot Pies: Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the crusts are golden brown and the filling is bubbly.
17. Cool Slightly and Serve: Let the pot pies cool for a few minutes before serving. Be careful, as the filling will be very hot!
Notes
- Dough Consistency: The dough should be soft and slightly sticky, but not so sticky that it’s unmanageable. Adjust the amount of flour as needed to achieve the right consistency.
- Yeast Activity: Always check the expiration date of your yeast before using it. If you’re unsure if your yeast is active, test it by dissolving it in warm water with a pinch of sugar. If it doesn’t foam within 5-10 minutes, it’s best to use fresh yeast.
- Sauce Flavor: Don’t be afraid to adjust the seasonings in the pizza sauce to your liking. You can add more or less oregano, basil, or red pepper flakes depending on your preference.
- Filling Variations: Feel free to customize the filling with your favorite pizza toppings. Some other great options include black olives, pineapple, spinach, or different types of cheese.
- Preventing Soggy Crust: Make sure to cut a vent in the top of each pot pie to allow steam to escape. You can also brush the inside of the crust with a thin layer of egg wash before adding the filling to create a barrier against moisture.
- Make Ahead: You can prepare the dough and pizza sauce ahead of time and store them in the refrigerator until you’re ready to assemble the pot pies. The dough can be stored for up to 2 days, and the sauce can be stored for up to 3 days.
- Freezing Instructions: Assembled but unbaked pot pies can be frozen for up to 2 months. Wrap them tightly in plastic wrap and then in aluminum foil. When ready to bake, thaw them in the refrigerator overnight and then bake as directed. You may need to add a few extra minutes to the baking time.
- Serving Suggestions: Serve the pizza pot pies with a side salad for a complete meal. Garnish with fresh basil or parsley for a pop of color and flavor. Offer a variety of dipping sauces, such as ranch dressing or garlic butter.

Pizza Pot Pies: A Delicious & Easy Recipe