This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.
In Chicago, the Chicago Pizza and Oven Grinder Company serves up amazing pizza bowls stuffed deep with loads of cheese, sausage and any other pizza ingredients you love. Sadly, I live out in the suburbs and can’t often get into the city for pizza. For a long time now I have been wanting to figure out how to make this at home. Today I think I’ve perfected the process.
If you like to make your own dough, by all means, go ahead, but I’m trying to make things a little more simple these days, so I am using store-bought dough. ￼
This recipe is fun, easy and unique. It’s kind of a hybrid, too, as if stuffed crust pizza met a deep dish pizza. Since we’re making these in single-serving sizes, and because the crust is laid over the top, it takes much less time to cook. Once they are assembled they cook for 10-12 minutes at 400°F.
They’re made like an upside-down pizza. The cheese goes in first into a well-greased pan or ramekin. Then, all the fixings or “toppings” are added into the middle. Finally, the crust is draped over the top and down the outside, pressing on the edge to seal the good stuff inside. Once they’re baked to perfection, it’s flipped over onto a plate or shallow bowl and all the good stuff remains inside and the incredible melty cheese sits on top. ￼These personal-sized pizza pot pies will be our new go-to pizza recipe.
Pizza Pot Pies
- 2 store-bought pizza crust. You can use Pillsbury or fresh-made. ￼
- 3 tablespoons oil or butter
- 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
- Fresh basil
- Fresh spinach
- Fresh mozzarella slices (optional)
- 1 lb. mozzarella cheese sliced
- Additional pizza toppings, as desired
- Preheat oven to 400 degrees. Generously grease four large (5-inch) ramekins or cake pans with oil or butter, being 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 entire inside of the ramekins with slices of mozzarella cheese (don’t skimp!), then add browned Italian sausage, sliced mushrooms and Canadian bacon etc.
- Stir together pizza sauce, garlic, and 1 teaspoon Italian seasoning. Pour over the other fillings in the ramekins. Cover each with pizza dough, stretching to fit over the entire top of the ramekin and press to seal edges to the outer rims.
- Place ramekins on a baking sheet and bake in preheated oven for 12-15 minutes until crusts are golden brown. Once fully cooked, remove from oven and immediately turn over onto plates for serving. Remove ramekins and garnish pot pies with remaining Italian seasoning and fresh basil and serve.