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Pizza Pot Pies

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Cozy, customizable pizza pot pies with a flaky crust and melty pizza filling, perfect for quick weeknight dinners or casual get-togethers.

Ingredients

Scale
  • 1 can (16.3 oz / 462 g) refrigerated biscuit dough or 1 sheet puff pastry, thawed
  • 1 cup (8 fl oz / 240 ml) pizza sauce (store-bought or homemade)
  • 1 ½ cups (6 oz / 170 g) shredded mozzarella cheese
  • ½ cup (4 oz / 120 g) ricotta cheese (optional)
  • ½ teaspoon dried Italian seasoning (blend of basil, oregano, thyme)
  • ½ cup (2.6 oz / 75 g) diced pepperoni or cooked sausage (optional)
  • ½ cup (2.6 oz / 75 g) diced bell peppers (red or green)
  • ¼ cup (1 oz / 30 g) sliced black olives (optional)
  • ¼ cup (1.4 oz / 40 g) diced mushrooms (optional)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, combine pizza sauce, shredded mozzarella, ricotta (if using), Italian seasoning, and your choice of diced pepperoni, bell peppers, olives, and mushrooms. Mix gently to combine. If too runny, add more cheese or a teaspoon of breadcrumbs to thicken.
  3. Separate biscuit dough into individual biscuits and flatten each into a 4-5 inch (10-12 cm) circle. If using puff pastry, cut into squares slightly larger than your ramekins.
  4. Lightly grease oven-safe ramekins or skillets. Press one flattened biscuit or pastry square into each dish, pushing it gently up the sides to form a shell.
  5. Spoon the pizza filling evenly into each crust-lined dish, leaving about ¼ inch (0.5 cm) space at the top.
  6. Top with another flattened biscuit or pastry piece. Press edges together to seal and trim excess dough. Crimp edges with a fork.
  7. Brush the tops with beaten egg for a golden, shiny crust.
  8. Cut 2-3 small slits in the top crust to allow steam to escape.
  9. Place ramekins on a baking sheet and bake for 25-30 minutes until crust is golden brown and filling is bubbling.
  10. Let the pot pies cool for 5 minutes before serving.

Notes

Do not overfill the pies to prevent leaks or soggy crust. Seal edges firmly and crimp with a fork. Use egg wash for a golden crust or olive oil for dairy-free option. If crust browns too quickly, tent with foil halfway through baking. Preheat baking sheet for crispier bottom crust. Assemble ahead and refrigerate up to 24 hours before baking, adding extra baking time. Freeze unbaked pies for up to 2 months.

Nutrition

Keywords: pizza pot pies, easy dinner, customizable pizza, biscuit dough pot pie, quick weeknight meal, comfort food, pizza recipe

Find it online: https://bouncybowl.com/pizza-pot-pies-recipe-easy-customizable-dinner-ideas-to-try-tonight/