This Pizza Pot Pie recipe is quick enough to make on a busy weeknight and is a cheese-lovers dream.
I saw this video about a pizza pot pie that is served at a Chicago-area restaurant and knew I had to create a similar recipe that I could make at home. I mean just look at this cheese pull! Not bad for less than 30 minutes of work in the kitchen.
I totally used a short-cut for this pizza pot pie recipe in the form of canned pizza crust. Believe me when I say I do not normally take short cuts when it comes to pizza. Making pizza is an event at our house but it’s reserved for lazy weekends. And we don’t seem to have too many lazy weekends around here anymore.
Here is how this Pizza Pot Pie Recipe works:
- Use ramekins and butter the insides
- Layer the bottoms of the ramekins with slices of mozzarella cheese, black olives and pizza sauce mixed with cooked spicy sausage
- Top each dish with a circle of pizza crust and bake in a hot oven
- Invert the dishes into bowls and gaze at all the cheesy goodness before digging in
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I am honestly surprised for how little effort these took at how delicious they really are – despite using pizza crust that is not homemade. Be sure and PIN this recipe because it is a must make!
Pizza Pot Pie Recipe
This pizza pot pie is based on a recipe made famous by a Chicago-area restaurant. It's a pizza baked in a bowl and then inverted to reveal the most ultimate cheesy topping.
- 2 cans pizza dough I used Pillsbury (not thin crust)
- 8 oz Mozzarella cheese cut into 1/4-inch thick slices
- 16 oz spicy Italian sausage I used Bob Evans brand
- 13.5 oz jar pizza sauce I used DelGrosso brand
- 1 cup whole black olives optional
- 4 tbsp salted butter melted
Set four ramekins (at least 8 oz. capacity) on a baking sheet.
Preheat oven to 425 degrees.
Melt the butter and using a pastry brush, lightly brush the insides of the four ramekins with melted butter.
Evenly layer the cheese slices into the bottom of the ramekins so the bottoms are completely covered with cheese.
Brown the sausage in a non-stick skillet and mix in the pizza sauce with the cooked sausage. Allow to simmer for a few minutes and remove from heat.
Top the cheese lined ramekins with the olives (5 - 6 per ramekin) and evenly divide the sausage and pizza sauce mixture to top the olives and cheese.
Unroll the pizza crusts onto a clean surface and brush the top sides with the remaining melted butter. Cut out four circles of dough (so there is about a 1/4-inch overhang on each ramekin.
Carefully place the pizza dough circles (buttered side down) on top of the filled ramekins. Lightly pressing so the dough is pinched down over the edges of the ramekins.
Bake the pizza pot pies for 10 - 12 minutes, or until the tops are golden brown.
Using hot pads to protect your hands, run a knife around the edge of each pot pie and invert them into clean bowls so the melted cheese layer is on top. Served immediately.