Description
Tucked inside flaky pastry, Pizza Pot Pies deliver comfort straight from your kitchen to the dinner table. Bubbling with cheesy goodness and classic pizza flavors, these individual pockets make weeknight meals something to celebrate.
Ingredients
Scale
Main Ingredients:
- 1 refrigerated pie crust
- 1 cup marinara or pizza sauce
- 1 cup shredded mozzarella cheese
Supporting Proteins and Vegetables:
- 6 oz mushrooms, sliced
- ½ cup sliced pepperoni or cooked sausage
- ½ green bell pepper, diced
- ½ medium onion, diced
Seasonings and Extras:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes
- Salt and pepper
- Butter or spray for greasing ramekins
Instructions
- Grease 4-6 ramekins with butter and arrange them on a standard baking sheet. Heat your oven precisely to 400°F.
- Pour 2 tablespoons olive oil into a skillet and sauté half a diced onion, half a diced green bell pepper, and 6 ounces sliced mushrooms for 4-5 minutes.
- Add 2 minced garlic cloves, ½ teaspoon dried oregano, ½ teaspoon dried basil, and ¼ teaspoon crushed red pepper flakes. Cook for another minute until fragrant.
- Pour 1 cup marinara sauce into the skillet and simmer the mixture for 2-3 minutes. Season with salt and pepper to taste.
- Distribute ½ cup sliced pepperoni or cooked sausage across the bottom of each ramekin if using.
- Sprinkle 1 cup shredded mozzarella cheese evenly over the meat and vegetable mixture in each ramekin.
- Cut your refrigerated pie crust into circles slightly larger than the ramekin tops. Drape each crust over a filled ramekin and press the edges to seal tightly.
- Slice a small vent in the center of each pie crust to allow steam to escape.
- Bake at 400°F for 20-25 minutes until the crusts turn golden brown and puffy.
- Remove from the oven and let the pot pies rest for 5 minutes before serving to allow filling to set.
Notes
- Always chop vegetables into small, uniform pieces to ensure even cooking and a balanced texture in every bite.
- Drain excess moisture from mushrooms before sautéing to prevent a watery sauce and maintain the pot pie’s rich consistency.
- Let the pot pies rest for exactly 5 minutes after baking so the filling sets and becomes easier to eat without burning your mouth.
- Swap out pie crust for puff pastry or gluten-free alternatives to accommodate different dietary needs and preferences.
- Prep Time: 46 minutes
- Cook Time: 48 minutes
- Category: Pot Pies
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2
- Calories: 710 kcal
- Sugar: 6 g
- Sodium: 1100 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg