Introduction
Tutorial: how to make pizza pot pie — Pizzeria Uno copycat. Layered ramekins, dough on top, invert at serving. 50 min.
Ingredients List
- 1/2 lb Italian sausage + 20 pepperoni + 4 oz mushrooms + 1/2 onion + 3 garlic + 1.5 cups marinara + 2 cups mozzarella + 1/2 cup parm + spices
- 1 lb pizza dough (4 portions) + olive oil + flour + 1 egg + parm + Italian + flaky salt
- Basil + parsley + chili flakes + parm + olives
Timing
Filling 15. Roll/assemble 10. Bake 20. Rest 5. Total 50 min.
Step 1 — Brown Sausage
6 min crumbled. Drain. Onion 3 min, garlic/mushrooms 4 min, marinara + spices 3 min.
Step 2 — Ramekins
425°F. 4 deep ramekins (12-16 oz) oiled.
Step 3 — Layer Inverted
Pepperoni bottom (top after flip). Mozz + parm. Filling. Mozz again.
Step 4 — Dough Caps
4 circles 1 inch larger. Press to seal edges.
Step 5 — Egg Wash + Bake
Egg + parm + Italian + salt + slit. 20 min deep golden.
Step 6 — Rest + Invert
5 min. Knife edge. Plate on top, flip. Towel hot. Garnish.
Nutritional Information
- Calories 720 | Protein 34g | Fat 40g | Carbs 54g | Calcium 40% DV
Healthier Alternatives
Turkey sausage/pepperoni. Part-skim mozz. Spinach. Whole wheat dough.
Serving Suggestions
Caesar salad. Garlic bread. Chianti. Antipasti, tiramisu.
Common Mistakes to Avoid
- Overfilled
- Loose seal
- No slit
- Early invert
- No rest
Storing Tips
Best fresh. 3 days fridge. 350°F 12 min. No freeze. Filling 3 days.
Conclusion
That’s how to make pizza pot pie. Comment your topping combo, share a photo, subscribe.
FAQs
Dough source? Trader Joe’s, pizzeria.
Big or individual? 2-qt 30-35 min.
Sausage sub? Beef + fennel.
Make ahead? Filling 3 days.
Vegetarian? Roasted veg.
Soggy bottom? Drain wet filling.
Recipe Card: Pizza Pot Pie
Prep: 25 min | Bake: 20 min | Rest: 5 min | Total: 50 min | Serves: 4 | Calories: 720/serving
Ingredients
- 1/2 lb Italian sausage + 20 pepperoni + 4 oz mushrooms + 1/2 onion + 3 garlic + 1.5 cups marinara + 2 cups mozzarella + 1/2 cup parm + spices
- 1 lb pizza dough divided into 4 + olive oil + flour + 1 beaten egg + parm + Italian + flaky salt
- Fresh basil + parsley + chili flakes + extra parm
Instructions
- Brown sausage 6 min; drain; cook onion 3 min, garlic/mushrooms 4 min; add marinara + spices 3 min.
- Layer ramekins inverted: pepperoni bottom, mozzarella + parm, meat sauce, more mozzarella.
- Roll 4 dough circles 1 inch wider than ramekins; seal firmly over filling.
- Egg wash + parm + Italian + salt; small slit; bake at 425°F for 20 min.
- Rest 5 min; loosen edges with knife.
- Place plate over ramekin and invert; lift hot ramekin off; garnish.
Nutrition (per serving)
Calories 720 | Protein 34g | Fat 40g | Carbs 54g | Calcium 40% DV
