This tasty recipe is a fun and unique twist on 30-Minute Stuffed Crust Pizza! These personal sized pizza pot pies are an easy must-make for pizza lovers!
Making my foodie bucket list dreams comes true one crazy pizza at a time around here! We all know Chicago is known for deep dish pizza, but there’s a place in Chicago that is famous for their own take on deep dish and they call it a pizza pot pie.
As a pizza lover through and through, that pizza pot pie has been living on my Must Try Before I Die list. Since I haven’t been to Chicago in a few years and I’m not planning on making the trip anytime soon, I decided to check it off the list anyway. I made pizza pot pie from scratch and you guys…. life changing.
It starts with a simple, easy to make pizza crust using Fleischmann’s® Yeast Pizza Crust Yeast. Baking with yeast is a lot easier than you think. This homemade dough comes together in less than 15 minutes and has the perfect flavor and texture for these pizza pot pies. Once your dough is ready, just divide it into four equal sections and roll out each piece into a 6-inch circle.
Generously coat four ramekins or oven-safe ceramic soup bowls with oil or melted butter, then line the bowls with a generous amount of sliced mozzarella cheese. And then a little more mozz because you can never have too much cheese am I right??!
Fill up the rest of the bowl with browned ground Italian sausage, sliced mushrooms, chopped Canadian ham, and garlic and basil seasoned pizza sauce. You could also skip the meat and use a mixture of your favorite veggies.
If you’re feeling ambitious you can make your pizza sauce completely from scratch, but what I like to do is take a basic sauce and add minced garlic and Italian seasoning to amp up the flavors.
Top it all off with the pizza dough, stretching the dough enough to completely cover the contents of the ramekins, being sure to press the edges around the rim. The dough is going to become the “bowl” for your pot pie at the end of the cooking process so make sure you have plenty of dough wrapping around rim of the ramekins.
Bake at 400 for 12-15 minutes until the dough is golden brown. After removing from the oven, quickly turn each pot pie over onto a plate for serving. Remove the ramekins with an oven mitt and violà! Crazy delicious pizza pot pies made from scratch in your very own kitchen – and so easy! Nothing left to do but dig in and enjoy. My husband went nuts for these pizza pot pies and even my picky two-year olds ate some – that’s saying something!
I feel like I’d be doing you an injustice if I didn’t beg you, right here and right now, to make these pizza pot pies. So this is me begging!
Just do it. You’ll thank me later.
What people are saying about these Pizza Pot Pies
“Oh my goodness! These were so yummy!!! They went together so fast. It was fun to make these with my fiancé. Even more fun to eat them. Great pizza dough recipe, too! Will definitely be making these again soon! I can see making a double recipe of dough, inviting a few couples over and letting everyone fill their own ramekins with their choice of toppings. Maybe a New Years Eve event!” – Julie Rae
Pizza Pot Pies
- 2 cups all-purpose flour - more or less as needed
- 1 envelope Fleischmann's® Pizza Crust Yeast
- 1 ½ teaspoons sugar
- ¾ teaspoons salt
- ⅔ cup very warm water
- 3 tablespoons oil
- 1 ½ cups pizza sauce
- 1 teaspoon minced garlic
- 1 ½ teaspoons Italian seasoning - divided
- 1 pound ground Italian sausage - browned
- 1 cup mushrooms - thinly sliced
- 10 slices Canadian Bacon - chopped
- fresh basil - for topping
- mozzarella cheese - sliced
- Preheat oven to 400 degrees. Generously grease four large (5-inch) ramekins with oil or butter, being sure to grease the rim and at least 1 inch down the outside.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
- Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead, adding additional flour if necessary, until smooth and elastic (about 4 minutes).
- Divide dough into four equal sized portions. Roll each into a circle about 6 inches wide. Set aside.
- Cover the entire inside of the ramekins with slices of mozzarella cheese (don't skimp!), then add browned Italian sausage, sliced mushrooms, and Canadian bacon.
- Stir together pizza sauce, garlic, and 1 teaspoon Italian seasoning. Pour over the other fillings in the ramekins. Cover each with pizza dough, stretching to fit over the entire top of the ramekin and press to seal edges to the outer rims.
- Place ramekins on a baking sheet and bake in preheated oven for 12-15 minutes until crusts are golden brown. Once fully cooked, remove from oven and immediately turn over onto plates for serving. Remove ramekins and garnish pot pies with remaining Italian seasoning and fresh basil and serve.
This recipe is in partnership with Fleischmann’s® Yeast.