Pizza Pot Pies
The Cheesy, Saucy, Deep-Dish Comfort Bake Everyone Loves
Why Pizza Pot Pies Are Pure Comfort Food Genius
Some foods just make sense the moment you hear them.
Pizza? Perfect.
Pot pie? Perfect.
Combine them? Absolute comfort food gold.
Pizza Pot Pies take everything we love about pizza:
- melted cheese
- saucy filling
- endless topping choices
- warm, satisfying texture
…and pair it with the cozy, enclosed feeling of a pot pie:
- baked crust shell
- deep, rich filling
- individual portions
- bubbling oven finish
The result is a dish that feels:
Familiar but exciting
Casual yet impressive
Kid-friendly and adult-approved
Great for weeknights or gatherings
Customizable for any taste
They’re also incredibly photogenic — cheesy tops, golden crust edges, bubbling sauce.
Once you make these, regular pizza night may never feel the same.
Let’s build them.
Ingredients
- 1 tube refrigerated pizza dough (or homemade dough)
- 1 cup pizza sauce
- 1½ cups shredded mozzarella cheese
- ½ cup cooked Italian sausage or ground beef
- ¼ cup sliced pepperoni
- ¼ cup diced bell peppers
- ¼ cup sliced mushrooms
- 2 tablespoons black olives (optional)
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 egg (for egg wash)
- Olive oil for greasing ramekins
Instructions
- Preheat oven to 400°F (200°C).
- Lightly grease oven-safe ramekins or small bowls with olive oil.
- Roll pizza dough out and cut circles large enough to cover each ramekin top.
- Spoon a little cheese into the bottom of each ramekin.
- Add cooked sausage or beef layer.
- Add pepperoni, vegetables, and olives.
- Sprinkle garlic powder and Italian seasoning.
- Add pizza sauce on top of filling.
- Finish with more mozzarella cheese.
- Cover each ramekin with dough circle, sealing edges.
- Cut small slit in top for steam.
- Brush dough with egg wash.
- Bake 18–22 minutes until crust is golden brown.
- Let cool 5 minutes, then carefully invert onto plate or serve in ramekin.
- Garnish with parsley or parmesan if desired.
Why This Layering Method Works
The layering order isn’t random — it’s strategic.
Cheese First
Cheese at the base prevents soggy dough and melts upward into the filling.
Protein Next
Sausage or beef creates structure and richness.
Veggies in the Middle
They soften while cooking but don’t waterlog the crust.
Sauce Near the Top
Keeps dough from becoming wet while ensuring saucy interior.
Dough Last
Seals everything inside like a warm pizza treasure chest.
When Pizza Pot Pies Shine Most
These are perfect for:
Family movie nights
Casual dinner parties
Kids’ birthdays
Cold weather meals
Meal prep lunches
Game-day spreads
Weekend comfort dinners
They also scale beautifully — make 4 or 20.
Pro Tips For Perfect Pizza Pot Pies
Use Thick Dough
Thin dough tears under filling weight.
Pre-Cook Meats
Raw meat releases grease and ruins texture.
Don’t Skip Bottom Cheese
This is the anti-soggy crust secret.
Rest Before Serving
Allows filling to set so pies don’t collapse.
Flavor Variations You Can Try
Supreme Version
Add onions, peppers, sausage, mushrooms, olives.
White Pizza Pot Pie
Use garlic cream sauce instead of tomato.
Spicy Version
Add jalapeños + chili flakes.
BBQ Chicken Pot Pie
Swap sauce for BBQ, add shredded chicken + red onion.
Garlic Bread Crust
Brush crust with garlic butter after baking.
Storage & Reheating
Fridge: up to 3 days
Freeze baked: up to 1 month
Reheat oven: 350°F for 12 minutes
Avoid microwave: softens crust
Pizza Pot Pies
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and grease ramekins.
- Roll dough and cut circles slightly larger than ramekins.
- Add cheese to bottom of ramekins.
- Layer meat, pepperoni, vegetables, and seasoning.
- Top with pizza sauce and more cheese.
- Cover with dough and seal edges.
- Brush with egg wash and cut small slit.
- Bake 18–22 minutes until golden brown.
