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.
Servings 4
Calories 956kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 956kcal