My pot pie stuck to the ramekin. What went wrong?

This is almost always because the ramekin wasn’t greased thoroughly enough. It is crucial to grease the entire inside, the top rim, and even about an inch down the outside of the rim where the dough will be sealed.

Can I assemble these ahead of time?

It’s best to assemble them right before baking. If you assemble them too far in advance, the pizza sauce can make the dough soggy. However, you can prepare all the components ahead of time—make the sauce, cook the sausage, chop the veggies—so that assembly only takes a few minutes.

What are the best fillings for a Pizza Pot Pie?

Anything you love on a regular pizza! Just make sure that any raw meats (like sausage or ground beef) are fully cooked before you add them to the ramekin, as the short baking time is only enough to heat the fillings through and cook the crust.

Pizza Pot Pies: The #1 Ultimate Fun Pizza Night Recipe

The Ultimate Pizza Pot Pies: A Fun Twist on Pizza Night!

A creative take on pizza, these individual pot pies are assembled upside-down in ramekins. The process involves lining a greased ramekin with mozzarella cheese, then adding layers of browned Italian sausage, mushrooms, pepperoni, and other desired fillings. This is topped with a seasoned pizza sauce and sealed with a round of pizza dough. After baking, the pot pies are immediately inverted onto a plate, revealing a cheesy, topping-laden dish with a golden crust on the bottom.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 25 minutes (includes browning sausage)
Total Time: 45 minutes
Yield: 4 pot pies 1x
Category: Main Course
Method: Baking, Assembling
Cuisine: American

Ingredients

Scale

2 store-bought pizza crusts (e.g., Pillsbury or fresh dough)
3 tablespoons oil or butter, for greasing
1 1/2 cups pizza sauce
1 teaspoon minced garlic
1 1/2 teaspoons Italian seasoning, divided
1 pound ground Italian sausage, browned
1 cup mushrooms, thinly sliced
10 slices pepperoni, chopped
1 pound mozzarella cheese, sliced
Fresh basil, for garnish
Fresh spinach (optional)
Additional pizza toppings as desired (e.g., Canadian bacon)

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Instructions

Preheat the oven to 400°F (204°C).
Generously grease four large (5-inch) ramekins with oil or butter, making sure to coat the rim and about 1 inch down the outside.
Divide the pizza dough into four equal portions. Roll each portion into a circle about 6 inches wide. Set aside.
Line the entire inside of each ramekin with slices of mozzarella cheese.
Add layers of browned Italian sausage, sliced mushrooms, and chopped pepperoni (and any other desired toppings) into the cheese-lined ramekins.
In a small bowl, stir together the pizza sauce, minced garlic, and 1 teaspoon of the Italian seasoning.
Pour the sauce mixture over the fillings in each ramekin.
Cover each ramekin with a circle of pizza dough, stretching it to fit over the top and pressing to seal the edges to the outer rims of the ramekin.
Place the ramekins on a baking sheet.
Bake in the preheated oven for 12-15 minutes, or until the crusts are golden brown.
Once fully cooked, immediately remove from the oven and carefully invert each ramekin onto a serving plate.
Lift the ramekins off the pot pies. Garnish with the remaining Italian seasoning and fresh basil before serving.

Notes

It is crucial to grease the ramekins very well, including the rims and the outside, to ensure the pot pies release cleanly when inverted.
The recipe calls for inverting the pot pies immediately after they come out of the oven.
You can use store-bought pizza dough for convenience.
Feel free to customize the fillings with your favorite pizza toppings.

Nutrition

Serving Size: 1 pot pie
Calories: 800-1000
Sugar: 10-15 g
Sodium: 2000-2500 mg
Fat: 50-65 g
Saturated Fat: 25-30 g
Carbohydrates: 50-60 g
Fiber: 4-6 g
Protein: 35-45 g
Cholesterol: 100-140 mg

Find it online: https://cookupjoy.com/pizza-pot-pies/