Imagine digging your spoon through a golden, bubbling crust only to discover all your favorite pizza toppings waiting underneath. That’s exactly what I get with these Pizza Pot Pies — a perfect fusion of rich, cheesy pizza and the hearty comfort of a pot pie. Whether it’s for a cozy dinner or an impressive crowd-pleaser, this recipe delivers warmth, flavor, and a touch of nostalgia in every bite.
Why You’ll Love This Recipe
I absolutely love how this recipe combines two of the most beloved comfort foods into one unforgettable dish. Each pot pie is individually portioned, which means no mess, no slicing, just straight-up indulgent comfort. I get the gooeyness of melted cheese, the savory tang of pizza sauce, and my favorite toppings, all nestled beneath a flaky, golden crust. It’s fun to make, totally customizable, and always a hit with both kids and adults. Plus, it’s a great way to use up leftover pizza toppings or transform a weeknight into something special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/2 cup beef pepperoni slices (or your choice of toppings such as beef sausage, mushrooms, bell peppers, olives)
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
Olive oil (for brushing)
Directions
I preheat the oven to 400°F (200°C) and lightly grease six 8- to 10-ounce ramekins or oven-safe bowls.
On a floured surface, I roll out the pizza dough and cut six circles, each just a little larger than my ramekins.
I spoon about 1/4 cup of sauce into each ramekin, followed by 1/4 cup mozzarella, some pepperoni (or whatever toppings I like), and a sprinkle of Parmesan. Then I layer again with more sauce, cheese, and toppings.
I season the tops with oregano, basil, garlic powder, and red pepper flakes for a kick.
I place a dough circle over each ramekin, sealing the edges lightly against the rim.
I brush the tops with olive oil (or egg wash if I want a shinier finish), then cut a small vent slit in each.
I place all ramekins on a baking sheet and bake for 20-25 minutes, until the dough is golden and the filling bubbles at the edges.
I let them cool for 5-10 minutes before serving — the wait is hard, but necessary to avoid molten mouth burns!
I love how flexible this recipe is. I often switch things up depending on what I have on hand. Sometimes I’ll use Italian sausage instead of pepperoni, or make a veggie version with sautéed mushrooms, spinach, and artichokes. For a white pizza twist, I swap marinara with Alfredo sauce and use ricotta in place of mozzarella. I’ve even gone bold with smoky gouda or sharp cheddar mixed into the cheese layer. And when I want a different texture, I swap the pizza dough with puff pastry or biscuit dough for a more buttery bite.
Storage/Reheating
Leftovers (if there are any!) keep well in the fridge for up to 3 days. I store them in airtight containers. For reheating, I pop them in a 350°F (175°C) oven for about 15-20 minutes. The crust stays flakier this way compared to microwaving. If I do microwave, I go for short bursts to avoid soggy crust and scorching hot filling.
FAQs
What type of ramekins should I use for pizza pot pies?
I use oven-safe ramekins or bowls that hold 8 to 10 ounces each. Ceramic or stoneware works great because they hold heat well and bake the crust evenly.
Can I make these ahead of time?
Yes! I assemble everything up to the point of baking, then cover and refrigerate for up to 24 hours. When I’m ready to bake, I just add a few extra minutes to the baking time.
Can I freeze pizza pot pies?
Absolutely. I let them cool completely after baking, wrap them tightly, and freeze. When ready to eat, I reheat in the oven at 350°F for 25-30 minutes until heated through.
What other toppings can I use?
I’ve tried everything from crumbled bacon to sautéed spinach. Black olives, jalapeños, roasted garlic, even pineapple can work if that’s your thing. The filling is a great blank canvas.
What can I use instead of pizza dough?
When I’m out of pizza dough, puff pastry or refrigerated biscuit dough is a great swap. Each gives a different texture, and I like using them to switch things up depending on my mood.
Conclusion
This Pizza Pot Pie recipe is everything I love about comfort food — warm, satisfying, familiar, but with a fun twist. It’s the kind of dish that feels both nostalgic and new, all at once. I enjoy making it just as much as I enjoy eating it. From the gooey cheese to the customizable toppings to that golden crust, every bite is a little celebration of the best parts of pizza and pot pie combined. Whether it’s a weeknight dinner or a fun meal for guests, I know these pies always bring smiles to the table. Give it a try — I have a feeling it’ll become one of your go-to favorites too.
Crispy, tender salmon bites coated in a sweet, spicy Bang Bang sauce made with mayo, chili sauce, and sriracha—perfect for quick dinners or entertaining.
Total Time:27 minutes
Yield:4 servings
Ingredients
1 ½ pounds salmon fillets, skin removed and cut into bite-sized pieces
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
½ cup mayonnaise
¼ cup Thai sweet chili sauce
1 tablespoon sriracha sauce
1 tablespoon honey
1 tablespoon lime juice
Instructions
In a small bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth. Set aside.
In a large bowl, toss the salmon pieces with olive oil, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne until evenly coated.
Preheat the air fryer to 400°F (200°C) for about 3 minutes.
Place salmon bites in a single layer in the air fryer basket, ensuring they are not touching. Cook for 8–10 minutes, shaking the basket halfway through.
Once crispy and golden, transfer the salmon to a platter and drizzle with Bang Bang sauce. Serve with extra sauce on the side if desired.
Notes
Can be baked at 400°F for 12–15 minutes as an alternative to air frying.
Great for meal prep—store sauce and salmon separately until serving.
Can substitute shrimp or tofu for salmon.
Use dairy-free mayo for a dairy-free option.
Adjust sriracha or cayenne for preferred spice level.
