Deep Dish Pizza Pot Pie

Pizza pot pie turns deep dish pizza on its head by baking all the gooey cheese and rich sauce inside a bowl, crowned with golden pizza dough. It is bubbling and fragrant at the table, and breaking through that crust feels like a little celebration every time. This was my treat for sleepovers and game nights, and it easily wins over any crowd craving comfort food.

The first time I made these, the crust puffed up like a balloon and everyone at the table applauded when I served them upside down. It felt like restaurant magic, but made right at home.

Ingredients

• Pizza dough: makes up the signature crispy and chewy cap and can be homemade or bought fresh from a bakery. Choose dough that feels elastic and not dry.
• Mozzarella cheese: melts into gooey layers and helps anchor the sauce. I like pre-sliced deli mozzarella for consistency.
• Provolone cheese: adds creamy depth and becomes golden while baking.
• Pizza sauce: brings tang and bright tomato flavor. Choose a sauce with minimal sugar for a classic taste.
• Pizza toppings: provide personalization by letting everyone add their favorites like pepperoni, sautéed mushrooms, or sliced olives. Select high-quality toppings and precook meats for best results.
• Baking spray or oil: ensures nothing sticks and getting the finished pot pie out is a breeze.

Step-by-Step Instructions

Prep Your Equipment:

Lightly coat the inside and outer rim of four oven-safe ramekins with baking spray and set them on a baking sheet for easy handling and to catch any melted cheese that might bubble over.

Layer the Cheese:

Arrange mozzarella slices inside each ramekin so the ends overlap in the center. This creates a gooey and melty cheese layer as the base.

Add Sauce and Fillings:

Spoon two tablespoons of pizza sauce on top of the mozzarella. Scatter over any pizza toppings you like, but resist the urge to overpack or the filling can spill. If you want extra sauciness, drizzle on two more tablespoons of sauce.

Top With Provolone:

Lay a slice of provolone over the fillings for a creamy melt that toasts beautifully in the oven.

Prepare and Apply the Dough:

Divide your dough into four even balls. Stretch each piece into a round about an inch and a half wider than your ramekin. Draping it over the top and pressing gently around the edges seals in steam for a tender but crisp crust.

Bake Until Golden:

Slide the tray into a preheated 400 degree oven. Bake for 15 to 25 minutes, watching as the dough turns golden and slightly puffed.

Serve Upside Down:

Let the ramekins cool just enough to handle. Invert each one onto a plate. Use a butterknife to loosen if needed and gently lift off the ramekin, revealing your pizza pot pie shell filled with molten goodness.

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My favorite memory is watching my son try to eat one for the first time. He cut into it and grinned when all that cheese and sauce oozed out. I am always amazed how a little kitchen theater makes dinner so much fun.

Storage Tips

Cover leftover pizza pot pies with foil and refrigerate for up to three days. Reheat in a 350 degree oven until heated through and the crust is crisped back up. Avoid microwaving for long periods, as the crust can become chewy.

Ingredient Substitutions

If you do not have provolone, try fontina or more mozzarella for a stretchy melt. For a dairy free version, use a meltable vegan cheese. Store-bought pizza dough is a great shortcut, but you can make your own using your favorite recipe.
Any cooked meat or vegetable can be swapped in based on taste or what needs to be used up in the fridge.

Serving Suggestions

Serve the pizza pot pies inverted onto a plate and use a serrated knife to cut through the crust. Add a green salad or roasted broccoli for freshness. These are filling enough for a main but extra good with a little side of marinara for dipping.

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Cultural and Historical Context

Chicago’s stuffed pizza inspired this technique of baking fillings under a thick crust, but pizza pot pie takes it a step further. Home cooks use oven-safe bowls to enclose all the cheese and toppings, creating a pie that is crispy outside and bubbling inside. It is a fun twist that lets everyone personalize their meal and turns pizza night into something special.

Recipe FAQs

→ Can I use store-bought pizza dough?

Yes, store-bought dough works well and saves time. Just let it come to room temperature before stretching over the bowls.

→ Which cheese melts best for this dish?

Low-moisture mozzarella and provolone deliver perfect melt and flavor, preventing excess moisture in the filling.

→ Can I add meats or vegetables?

Absolutely! Try cooked sausage, pepperoni, mushrooms, or bell peppers. Pre-cook raw meats first for food safety.

→ What kind of bowls should I use?

Oven-safe ramekins or Pyrex bowls sized around 10 ounces work well and allow easy unmolding after baking.

→ How do I know when the crust is done?

Crust should be golden brown and slightly puffed. Baking usually takes 15–25 minutes at 400°F.