Upside-Down Delicious: Individual Pizza Pot Pies

Individual pizza is made like a deep-dish pot pie.

5 from 1 vote

Upside-Down Delicious: Individual Pizza Pot Pies

Move over Chicago deep-dish! This Pizza Pot Pie flips the script with gooey cheese, savory toppings, and a golden crust that makes an unforgettable entrance when turned out onto your plate.

Prep Time20

Cook Time12

Total Time32

Course: party food, Pizza Dinner, Pizza snack

Cuisine: American-Italian

Servings: servings

Calories: 1362kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

2 Store-bought pizza crusts. You can use Pillsbury or fresh-made.
3 tablespoons oil or butter
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 pepperoni chopped
Fresh basil
Fresh spinach
Fresh mozzarella slices optional
1 lb. mozzarella cheese sliced
Additional pizza toppings as desired

Instructions

Preheat the oven to 400 degrees. Grease four large (5-inch) ramekins or cake pans with oil or butter, making sure to grease the rim and at least 1 inch down the outside.
Divide dough into four equal-sized portions. Roll each into a circle about 6 inches wide. Set aside.
Cover the inside of the ramekins with mozzarella cheese—make sure to use enough! Next, add browned Italian sausage, sliced mushrooms, and Canadian bacon. Here, you can individualize the pizza with your preferred ingredients.
Stir together the pizza sauce, garlic, and 1 teaspoon Italian seasoning. Pour the sauce over the other fillings in the ramekins. Cover each ramekin with pizza dough, stretching it to fit over the entire top, and press to seal the edges to the outer rims.
Place the ramekins on a baking sheet and bake in an oven for 12-15 minutes until the crusts are golden brown. Once fully cooked, remove the pot pies from the oven and immediately turn them over onto plates for serving. Remove the ramekins, garnish with the remaining Italian seasoning and fresh basil, and serve.

Notes

Grease the ramekins thoroughly, including the rim, and at least 1 inch down the outside. This prevents sticking and ensures easy removal after baking.

The cheese layer is crucial - use enough slices to cover the bottom and sides of the ramekin completely. This creates the signature melty top layer when flipped.

When sealing the edges, press firmly against the outer rim of the ramekin to create an airtight seal.

Flip the pot pies immediately after removing from the oven. The cheese needs to be hot and melty for the perfect reveal. If you wait too long, the cheese may solidify and stick to the ramekin.

For even cooking, place all ramekins on a single baking sheet. This also makes moving them in and out of the oven easier.

If using fresh pizza dough, let it come to room temperature before rolling. This makes it easier to work with and helps achieve the perfect thickness.

Nutrition