Monthly Archives: September 2015

Pizza Pot Pie

September 14, 2015

  What could possibly be better than a pizza after a long day?
What could possibly be more comforting than an individual pot pie, just for you?

How about… the combination of the two- Pizza Pot Pies.

When I originally mentioned these to Mr. Twice Around, he didn’t seem thrilled, and I’ll admit, he TURNED UP HIS NOSE at the idea. I told him to just wait… that this was a brilliant idea… and he would see! I wasn’t 100% convinced myself, but I figured… It seemed like an okay idea, and we always have plan b in the fridge if all else fails.

Little did I know… that from that moment on…I’d be asked to make these 3 times a week, every week. It has been a few years, and still I know that once the crispness of fall air hits, it’s game on! I can no longer ask the question “What do you want to eat this week?” without hearing “PIZZA POT PIES!” Luckily, they are JUST that good, and really easy. As a bonus, this one is super fun for the family-  you can put in whatever toppings you usually like on your pizza and get creative every time!

 Here’s our go-to favorite. It makes 4- we eat 2 the next day for lunch…if they last that long!

You’ll need:

1 pillsbury pizza crust- we prefer thin crust

1 can of tomato sauce

1 pack of sliced pepperoni – you won’t use all of it!

1 cup of precooked sausage crumbles (Jimmy Dean- we use turkey sausage)

1 small can of sliced black olives

1 green pepper, sliced/ diced

2 cups shredded mozzarella cheese

1 red onion- sliced

Preheat your oven to 400 degrees. Take your pizza dough out of it’s canister roll, and unroll your dough on a flat cutting board and cut out circles around your ramekins to top .  

Divide your sauce among 4 ramekins. Divide the pepperoni, sausage, olives, green pepper, and onion among the 4 ramekins, and mix with a spoon. Top with 1/2 cup of shredded mozzarella. 

Top with a crust round.

Poke a few holes in the crust dough with a fork, and pop those babies into the oven for about 13 – 15 minutes. 

I usually put them on a baking tray just so its easier to take them all in and out of the oven. Take them out and really poke a decent “vent” in it and give them a few minutes so you don’t burn the roof of your mouth- believe me, it’s been done, and it’s not fun to eat with a blister on the roof of your mouth.  It’s hard, but you should definitely wait! 

Then, when you can’t wait any longer, dive in to rustic pizza goodness.  Each saucy, cheesy topping filled bite leaves us coming back for more all fall and winter long, and with endless combinations, it never gets boring!