Pizza Pot Pies Cheesy Comfort (Print Format)

Golden crust covers gooey cheese and savory pizza toppings in each individual pot, perfect for comfort and sharing.

# Ingredients:

→ Pizza Filling

01 - 2 cups pizza sauce
02 - 2 cups shredded low-moisture mozzarella
03 - ½ cup shredded Parmesan
04 - 4 ounces sliced pepperoni
05 - ½ pound Italian sausage, cooked and crumbled
06 - ½ cup sliced mushrooms
07 - ½ cup diced green bell pepper
08 - ½ cup diced onion
09 - ¼ cup sliced black olives

→ Seasonings

10 - 1 teaspoon Italian seasoning
11 - ½ teaspoon garlic powder
12 - ¼ teaspoon crushed red pepper flakes

→ Crust

13 - 1 pound refrigerated pizza dough
14 - 1 tablespoon olive oil
15 - 2 tablespoons grated Parmesan
16 - ½ teaspoon Italian seasoning

→ Optional Garnishes

17 - Fresh basil
18 - Chopped parsley
19 - Extra Parmesan
20 - Crushed red pepper
21 - Warm pizza sauce for dipping

# Steps:

01 - Preheat the oven to 400°F. Place four oven-safe ramekins on a large baking sheet to ease transfer.
02 - Heat a skillet over medium heat, add Italian sausage, and cook until browned. Break into crumbles while cooking and drain excess fat.
03 - Sauté mushrooms, bell peppers, and onions for 3–5 minutes to remove moisture and enhance flavor.
04 - Lightly grease the inside and rim of each ramekin with olive oil or cooking spray.
05 - Spoon about ⅓–½ cup of pizza sauce into each ramekin.
06 - Add a generous layer of shredded mozzarella and a sprinkle of Parmesan to each ramekin.
07 - Divide pepperoni, sausage, mushrooms, bell pepper, onion, and olives evenly among the ramekins.
08 - Sprinkle each ramekin lightly with Italian seasoning, garlic powder, and crushed red pepper flakes, if desired.
09 - Top each ramekin with another layer of mozzarella for a gooey center.
10 - Divide the pizza dough into four pieces. Stretch each piece to slightly larger than the ramekin top.
11 - Place one piece of dough over each ramekin, pressing around the edges and leaving a slight overhang.
12 - Cut 1–2 small slits in the top of each dough crust to allow steam to escape.
13 - Brush the dough lightly with olive oil and sprinkle with grated Parmesan and Italian seasoning.
14 - Bake for 18–25 minutes, or until the dough is golden and puffed and the filling is bubbling.
15 - Let the pot pies rest for 5–10 minutes before serving, as the filling will be very hot.
16 - Serve directly in ramekins. Carefully break the crust and scoop up the filling underneath.

# Tips:

01 - Cook watery vegetables and drain sausage well to avoid a watery filling.
02 - Use low-moisture mozzarella for the best melting consistency.
03 - Avoid overfilling ramekins to prevent spillage while baking.
04 - Make sure to use oven-safe ramekins.

Go Back