Pizza Pot Pie Pepperoni Crust (Print)

Bubbling pot pie with gooey cheese, bold pepperoni crust, and classic pizza-inspired flavors.

# Components:

→ Pepperoni Crust

01 - 24-30 slices pepperoni
02 - 1 sheet refrigerated pizza dough (approximately 350 grams)

→ Filling

03 - 2 cups (200 grams) shredded mozzarella cheese
04 - 1 cup (120 grams) sliced mushrooms
05 - 1 cup (120 grams) diced bell pepper
06 - 1/2 cup (60 grams) sliced black olives
07 - 1/2 cup (80 grams) cooked Italian sausage, crumbled (optional)
08 - 2 cups (480 ml) pizza sauce or marinara sauce
09 - 1/2 cup (50 grams) grated Parmesan cheese

→ Seasonings

10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon crushed red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat your oven to 400°F (200°C). Generously grease four 8–10 oz (240–300 ml) oven-safe ramekins or a deep 9-inch (23 cm) pie dish.
02 - Carefully line the bottom and sides of each prepared ramekin or pie dish with overlapping slices of pepperoni, forming a complete pepperoni 'crust.'
03 - In a mixing bowl, combine the sliced mushrooms, diced bell pepper, sliced black olives, crumbled Italian sausage (if using), dried oregano, garlic powder, and crushed red pepper flakes. Season with salt and freshly ground black pepper to your preference.
04 - Spoon 2–3 tablespoons of pizza sauce into the base of each ramekin (or spread approximately 1/2 cup into the pie dish). Follow with a layer of shredded mozzarella cheese, then add the prepared vegetable and sausage mixture. Crown with another layer of mozzarella cheese. Finally, top with the remaining pizza sauce and sprinkle evenly with grated Parmesan cheese.
05 - Unroll the pizza dough and cut circles slightly larger than the openings of your baking dishes. Place these dough circles over the filling in each dish, ensuring the edges are pressed to create a seal. Make small slits in the center of each dough circle to allow steam to escape during baking.
06 - Bake for 30–35 minutes, or until the pizza dough achieves a golden brown hue and is thoroughly cooked. Allow the pot pies to cool for 5 minutes before serving. Gently invert onto serving plates so the pepperoni crust is presented on top, or serve directly from the baking dishes.

# Expert Advice:

01 -
  • Ready in just 1 hour from start to finish
  • Customizable with your favorite pizza toppings
  • Makes an impressive presentation for casual entertaining
  • Uses mostly pantry and refrigerator staples
02 -
  • Each serving contains a complete meal with proteins, vegetables and carbohydrates
  • Can be made ahead and refrigerated before baking for up to 24 hours
  • Perfect for using up leftover pizza toppings from your fridge
03 -
  • Always preheat your oven completely before baking for the best crust development
  • Let the pot pies rest for 5 minutes after baking to allow the filling to set
  • For extra flavor brush the dough top with olive oil and sprinkle with Italian seasoning before baking

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