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Individual Pizza Pot Pies baked in ramekins with a golden flaky crust and bubbling melted mozzarella cheese

Pizza Pot Pies

Individual pot pies filled with melty mozzarella, savory pizza sauce, and your favorite toppings, all baked inside a golden, flaky pizza dough crust.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package refrigerated pizza dough (or homemade) Roll to about 1/8 inch thickness
  • 1.5 cup marinara or pizza sauce Use a thick, low-water sauce to prevent soggy crust
  • 1.5 cup shredded mozzarella cheese Low-moisture mozzarella recommended for better browning
  • 0.5 cup pepperoni slices or toppings of choice
  • 0.33 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp garlic powder
  • 0.25 tsp red pepper flakes Optional
  • 1 tbsp olive oil For brushing tops, optional but recommended for golden finish

Equipment

  • 4 small ramekins or oven-safe bowls
  • Baking sheet
  • Rolling Pin
  • Pastry brush
  • Knife or pizza cutter

Method
 

  1. Preheat oven to 375 F. Lightly grease 4 small ramekins or oven-safe bowls.
  2. Roll out the pizza dough on a lightly floured surface to about 1/8 inch thickness. Cut into circles or squares large enough to fit each ramekin with about 1 inch of dough hanging over the sides.
  3. Gently press the dough into the bottom and up the sides of each ramekin to form a crust. Do not stretch it too thin or the base will not hold the filling without tearing.
  4. Spoon about 2 tablespoons of pizza sauce into the base of each crust. Add 2 to 3 tablespoons of shredded mozzarella over the sauce.
  5. Add pepperoni slices or your preferred toppings. Sprinkle Parmesan, oregano, basil, garlic powder, and red pepper flakes evenly over each filling.
  6. Add another layer of mozzarella on top, then fold the overhanging dough over the filling to partially cover it. Brush the tops with olive oil for a golden finish.
  7. Place the ramekins on a baking sheet and bake for 20 to 22 minutes, until the crust is golden and the cheese is melted and bubbling. If the edges brown before the center sets, tent loosely with foil for the last few minutes.
  8. Let the pies cool for 5 minutes before serving. Serve hot with extra marinara sauce on the side for dipping.

Notes

Customize with your favorite toppings including vegetables, different meats, or cheeses like provolone or cheddar. No ramekins? Use muffin tins or mini pie pans and check for doneness around 18 minutes. For a crispier bottom, bake on a pizza stone or inverted baking sheet. Make ahead: assemble and refrigerate for up to 2 days before baking, adding 3 to 5 extra minutes to bake time if cold. Freeze assembled unbaked pies for up to 3 months and bake from frozen at 375 F for 40 to 45 minutes. Reheat leftovers in a 350 F oven for 10 to 15 minutes.