Pizza pot pie is a delightful fusion dish that brings together the hearty, comforting qualities of a traditional pot pie with the beloved flavors of pizza. It’s essentially an inverted pizza baked in a ramekin or deep dish, where the dough is layered on top and baked to a golden brown crust, with the cheese, sauce, and toppings tucked underneath. This savory creation appeals to both pizza lovers and pot pie fans, offering a warm, gooey, and satisfying meal that’s perfect for casual dinners, family gatherings, or when you simply want to indulge in something rich and cheesy.
The origin of pizza pot pie can be traced back to the late 20th century in Chicago, where innovative pizzerias began experimenting with new ways to serve pizza. One such place, Chicago Pizza and Oven Grinder Co., is widely credited with popularizing this unique concept. The idea was to create a dish that maintained the deep-dish nature of Chicago-style pizza but added a twist by baking it upside down in a bowl and flipping it over to serve. This novel approach captured the hearts and appetites of food enthusiasts, and over time, variations of pizza pot pie began appearing in home kitchens and restaurants across the United States.
Ingredients Breakdown: The essential ingredients for a classic pizza pot pie include pizza dough (store-bought or homemade), mozzarella cheese (preferably low-moisture, shredded), pizza or marinara sauce, olive oil, Italian seasoning, garlic (minced), onion (chopped), and your favorite pizza toppings such as pepperoni, cooked sausage, mushrooms, bell peppers, olives, and spinach. Optional ingredients for added flavor might include red pepper flakes, fresh basil, Parmesan cheese, or ricotta. The dish can be tailored for vegetarians or meat-lovers based on the filling selection, and dietary restrictions can be accommodated with gluten-free dough or dairy-free cheeses.
Step-by-Step Recipe: Preheat your oven to 400°F (200°C). Grease individual ramekins or oven-safe bowls generously with olive oil or cooking spray. Place slices of mozzarella cheese directly into the bottom of the ramekin to form the cheesy crust layer. Add in a spoonful of your pizza sauce, spreading it evenly over the cheese. Next, layer your chosen toppings—such as cooked and crumbled sausage, pepperoni slices, sautéed mushrooms, bell peppers, onions, and black olives—making sure not to overfill. Sprinkle with Italian seasoning, garlic, and a bit of grated Parmesan for added flavor. Roll out your pizza dough and cut it into circles slightly larger than the opening of your ramekins. Drape the dough over the top of each ramekin, pressing the edges to seal and trimming any excess. Brush the tops with olive oil and a pinch of salt or herbs. Place the ramekins on a baking sheet and bake for 20–25 minutes, or until the dough is golden brown and crisp. Remove from the oven and let cool for 3–5 minutes. Carefully invert each ramekin onto a plate, lifting the dish to reveal the gooey pizza filling and crispy dome-shaped crust.
Tips for the Perfect Pizza Pot Pie: Always pre-cook watery vegetables like mushrooms or spinach to avoid sogginess. Use room-temperature dough to ensure it stretches easily and bakes evenly. Let the pies rest a few minutes after baking before inverting to prevent burns and allow the cheese to settle. Don’t overfill the ramekin to avoid overflow during baking. For a crispier crust, brush the dough with garlic butter or an egg wash before baking. Experiment with cheeses like provolone or fontina for a unique flavor. Make sure to use deep enough ramekins to contain all the layers without spillage.
Variations and Customizations: There are endless possibilities when it comes to pizza pot pie variations. For a vegetarian version, use roasted vegetables, sun-dried tomatoes, and pesto. A white pizza pot pie can be made with Alfredo sauce, spinach, and grilled chicken. You can try a breakfast version with scrambled eggs, bacon, cheddar cheese, and breakfast sausage. Swap traditional tomato sauce for BBQ sauce and fill it with pulled pork and red onions for a BBQ twist. For a Mediterranean touch, try feta cheese, kalamata olives, spinach, and artichokes. You can also make a dessert version using sweetened dough, Nutella, and marshmallows for a pizza s’more pie. Gluten-free or keto-friendly dough alternatives are available to suit different dietary needs.
Health Considerations and Nutritional Value: Pizza pot pie, while delicious, tends to be calorie-dense and high in saturated fats due to cheese, dough, and processed meats. However, it can be made healthier by using whole wheat or cauliflower crust, part-skim or plant-based cheeses, and loading up on vegetables. Avoid excess sodium by using low-sodium sauces and limiting processed meats. A typical serving may contain between 400–700 calories depending on ingredients and portion size. To boost nutrition, consider adding leafy greens, lean protein like grilled chicken or tofu, and fiber-rich veggies. Pairing with a fresh salad can balance the richness of the dish. While not an everyday meal, pizza pot pie can be part of a balanced diet when consumed in moderation and made with wholesome ingredients.
FAQ: Can I make pizza pot pie ahead of time? Yes, assemble the pies, cover, and refrigerate for up to 24 hours before baking. Can I freeze pizza pot pie? Yes, freeze before baking and add 10 extra minutes to the cooking time when baking from frozen. What kind of cheese is best? Mozzarella is standard, but blending in provolone or Parmesan adds depth. Can I use store-bought dough? Absolutely, just make sure to let it come to room temperature before using. Do I need special ramekins? Any oven-safe bowl will work, just ensure it’s deep enough to hold the filling. How do I prevent soggy crust? Pre-cook wet ingredients and avoid overly saucy fillings. Is it kid-friendly? Yes! Kids love the interactive, gooey nature of the dish—just customize toppings to their preferences. Can I make it vegan? Yes, use plant-based cheese, meat substitutes, and a dairy-free dough. What’s the difference between pizza pot pie and deep dish pizza? A deep dish pizza is more like a pie with a crust on the bottom and sides, while a pizza pot pie is inverted with a top crust only.
Pizza pot pie
Ingredients
- 2 store-bought pizza crusts Pillsbury or fresh-made can be used
- 3 tablespoons of oil or butter
- 1 1/2 cups pizza sauce
- 1 teaspoon minced garlic
- 1 1/2 teaspoons Italian seasoning divided
- 1 pound of ground Italian sausage cooked and crumbled
- 1 cup of thinly sliced mushrooms
- 10 slices of chopped pepperoni
- Fresh basil leaves
- Fresh spinach
- Fresh mozzarella slices optional
- 1 lb. sliced mozzarella cheese
- Additional pizza toppings as desired
Instructions
- Preheat the oven to 400°F. Grease four large (5-inch) ramekins or cake pans generously with oil or butter, ensuring to coat the rims and at least 1 inch down the outside.
- Divide the dough into four equal portions and roll each portion into a circle about 6 inches in diameter. Set them aside.
- Layer the inside of each ramekin with slices of mozzarella cheese (don’t hold back on the cheese!), followed by the browned Italian sausage, sliced mushrooms, and Canadian bacon (or other desired toppings).
- In a bowl, mix together the pizza sauce, garlic, and 1 teaspoon of Italian seasoning. Pour this mixture over the fillings in each ramekin.
- Cover each ramekin with a piece of pizza dough, stretching it to fully cover the top. Press the edges to seal the dough to the outer rim of the ramekin.
- Place the ramekins on a baking sheet and bake in the preheated oven for 12-15 minutes or until the crusts turn golden brown. Once baked, remove from the oven and immediately flip each ramekin onto a plate for serving. Remove the ramekins, then garnish the pot pies with the remaining Italian seasoning and fresh basil before serving.