Pizza Pot Pies (Print Version)

Individual servings of pizza dough filled with marinara, cheese, and toppings - the perfect fusion of Italian comfort foods.

# Ingredients:

→ Dough and Sauce

01 - 1 package refrigerated pizza dough (or homemade pizza dough)
02 - 1 1/2 cups marinara sauce or pizza sauce

→ Cheeses

03 - 1 1/2 cups shredded mozzarella cheese
04 - 1/4 cup grated Parmesan cheese

→ Toppings

05 - 1/2 cup pepperoni slices (or toppings such as sausage, mushrooms, bell peppers, olives)

→ Seasoning and Garnishes

06 - 1 teaspoon dried oregano
07 - 1 teaspoon dried basil
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon red pepper flakes (optional)
10 - Olive oil for brushing (optional)

# Steps to Follow:

01 - Preheat your oven to 375°F (190°C).
02 - Lightly grease 4-6 small ramekins or oven-safe bowls, depending on size.
03 - Roll out the pizza dough on a lightly floured surface to about 1/8 inch thickness.
04 - Cut the dough into circles or squares large enough to fit into the ramekins, leaving about 1 inch of dough hanging over the sides. Gently press into bottoms and sides to form a crust.
05 - Spoon about 2 tablespoons of pizza sauce into the bottom of each crust, then sprinkle 2-3 tablespoons of shredded mozzarella cheese over the sauce.
06 - Add a few slices of pepperoni or other desired toppings, followed by grated Parmesan cheese, dried oregano, basil, garlic powder, and red pepper flakes (if using).
07 - Top each pot pie with additional mozzarella cheese and fold the overhanging dough over the top to partially cover the filling. Brush with olive oil, if desired.
08 - Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the dough is golden and the cheese is melted and bubbly.
09 - Allow the pies to cool for 5 minutes before serving. Serve hot with extra marinara sauce for dipping.

# Additional Notes:

01 - Customize with your favorite toppings such as vegetables, meats, or alternative cheeses.
02 - If ramekins are unavailable, muffin tins or mini pie pans can be used.
03 - Bake on a pizza stone or inverted baking sheet for a crispy bottom.
04 - Prepare ahead and store in the refrigerator for up to 2 days before baking.

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