Pizza Pot Pie

Pizza Pot Pie offers a delightful twist on traditional pizza, combining all the flavors of a classic pizza into a cozy and comforting pot pie format. This recipe features a hearty and flavorful filling of mushrooms, meatballs, and mozzarella cheese, all enveloped in a tender and crusty dough. Perfect for a family dinner or a fun weekend meal, Pizza Pot Pie is sure to satisfy everyone’s pizza cravings in a unique and delicious way.

Why Make Pizza Pot Pie

Pizza Pot Pie brings together the best of both worlds – the comforting warmth of a pot pie and the irresistible flavors of pizza. With a homemade crust, savory sauce, and customizable fillings, this recipe allows you to create a personalized pizza experience that is both satisfying and comforting. Whether you’re looking for a cozy weeknight dinner or a fun twist on pizza night, Pizza Pot Pie is sure to become a family favorite.

How to Make Pizza Pot Pie

Dough

1. In a large mixing bowl, combine bread flour, whole wheat flour, sugar, instant yeast, and salt.
2. Make a well in the center of the flour mixture and add warm water and olive oil. Mix and knead thoroughly until the dough comes together and cleans the sides of the bowl.
3. Turn the dough out onto a floured surface and knead for about 5 minutes, until smooth and soft. Add more flour if necessary to prevent sticking.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap and a kitchen towel, and let it rise in a warm place until doubled in size, about 90 minutes.

Sauce

1. In a separate bowl, combine crushed tomatoes, tomato sauce, olive oil, dried oregano, dried basil, salt, garlic powder, and grated Parmesan cheese. Set aside.

Assemble

1. Preheat the oven to 500°F (260°C).
2. Punch down the risen dough and divide it into 6 equal pieces. Shape each piece into a round about 6 inches across.
3. Liberally coat the inside of each ramekin with olive oil. Arrange three slices of mozzarella cheese in the bottom and around the sides of each ramekin, overlapping them.
4. Add mushrooms, meatballs, or any other desired fillings to the ramekins.
5. Ladle the sauce over the fillings until the ramekins are almost full. Stretch a round of dough across the top of each ramekin, down the sides, and brush with olive oil.

Bake

1. Arrange the filled ramekins on a foil-lined baking sheet and bake in the preheated oven for 15 to 20 minutes, or until the tops are toasted brown.
2. Remove the ramekins from the oven and transfer them to a heat-resistant surface. Place a serving plate on top of each pot pie, then invert it.
3. Carefully remove the ramekin, being sure not to slice through the bottom of the dough bowl.
4. Serve the Pizza Pot Pies hot and enjoy!

Serving Suggestions

Serve Pizza Pot Pie with a side salad or garlic bread for a complete meal. Customize the fillings to suit your taste preferences, adding ingredients such as baby spinach or cooked Italian sausage for extra flavor.

Storage Info

Any leftover Pizza Pot Pie can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through before serving.

Techniques or Tips

• Ensure the dough rises in a warm place for optimal results.
• Liberally coat the ramekins with olive oil to prevent sticking.
• Customize the fillings and toppings to create your own personalized Pizza Pot Pie masterpiece.

Variation

Experiment with different types of cheese, vegetables, or meats to create unique flavor combinations. You can also adjust the seasoning in the sauce to suit your taste preferences, adding more herbs or spices for extra flavor.

FAQs about Pizza Pot Pie

1. Can I use store-bought pizza dough instead of homemade dough? Yes, you can use store-bought pizza dough to save time. Simply divide the dough and shape it according to the instructions for assembling the pot pies.
2. Can I freeze Pizza Pot Pie for later? Yes, you can freeze assembled but unbaked Pizza Pot Pies. Wrap them tightly in plastic wrap and foil, then store them in the freezer for up to 1 month. When ready to bake, thaw them in the refrigerator overnight before baking as directed.
3. Can I make individual-sized pot pies instead of one large pie? Yes, you can use smaller ramekins or oven-safe bowls to make individual-sized Pizza Pot Pies. Adjust the baking time accordingly based on the size of the pot pies.

Pizza Pot Pie

Pizza Pot Pie offers a unique twist on traditional pizza, presenting it in the form of individual pot pies filled with savory meatballs, mushrooms, and gooey mozzarella cheese, all encased in a hearty crust. This recipe includes instructions for making both the dough and the sauce from scratch, ensuring a homemade taste that's sure to impress. Perfect for a cozy dinner or entertaining guests, these pot pies are a delightful and satisfying meal option.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Main Course

Cuisine American, Italian

Servings 6 pot pies

Equipment

• Large Mixing Bowl
• 2-quart Bowl
• Ramekins
• Foil-lined Baking Sheet

Ingredients

  

• 1¾ cups bread flour
• 1½ cups whole wheat flour
• 1 tablespoon granulated sugar
• 4 teaspoons instant yeast
• 2 teaspoons salt
• 1¼ cups warm water (not more than 115°F)
• 4 tablespoons olive oil
• 28 ounces canned crushed tomatoes
• 8 ounces canned tomato sauce
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 1 teaspoon garlic powder
• ¼ cup grated Parmesan cheese
• 12 white button mushrooms, halved or quartered
• 18 cooked meatballs
• 18 slices mozzarella cheese

Instructions

 

• Mix the bread flour, whole wheat flour, sugar, instant yeast, and salt in a large mixing bowl. Make a well in the flour and add the warm water and olive oil. Mix and knead thoroughly until the dough clings together and cleans the sides of the bowl.
• Turn the dough out onto a floured work surface and knead for about 5 minutes, until the dough is smooth and soft. Dust with additional flour if the dough is sticking to your hands.
• Spread some olive oil around another large mixing bowl and lay the dough in the bottom, turning it over so that the entire surface is coated with a light layer of olive oil. Cover the bowl with plastic wrap and a kitchen towel. Set the bowl in a warm place to rise until doubled, about 90 minutes.
• While the dough is rising, combine all of the sauce ingredients in a 2-quart bowl and stir. Set aside.
• Preheat the oven to 500°F/260°C.
• Punch down the dough and knead briefly. Divide into 6 equal pieces and shape each into a round about 6 inches across. For each pot pie, coat the inside of the ramekin liberally with olive oil, arrange three mozzarella slices in the bottom and around the sides of the ramekin making sure they overlap. Add mushrooms and meatballs (or other fillings) as desired.
• Ladle the sauce over the fillings just until the ramekin is almost full. Rub the outside of the ramekin with olive oil, then stretch a round of dough across the top and down the sides to nearly the bottom and brush the top with olive oil.
• Arrange the pies on a foil-lined baking sheet and bake in the preheated oven until they are toasted brown on top, about 15 to 20 minutes. Remove from the oven and transfer ramekins to a wood cutting board or other heat resistant surface. Place a serving plate on top of each pie, then invert it.
• Turn the bottom of the ramekin with an oven mitt. Lightly run a knife or spoon between the outside of the ramekin and the inside of the dough bowl being careful not to slice through the bottom. Gently lift the ramekin out, turning it as you go, and scoop out the cheese if necessary. Use a fork and knife to eat and enjoy.

Notes

You can customize the fillings according to your preference. Options include baby spinach, cooked Italian sausage, or any other favorite pizza toppings.

Keyword meatballs, Mozzarella, Mushrooms, Pizza, Pot Pie