Why You’ll Love This Recipe

I love Pizza Pot Pie because it gives me everything I enjoy about pizza in a cozy, casserole-style meal. The combination of savory sauce, gooey mozzarella, pepperoni, and golden pizza dough makes every serving hearty and flavorful.

I also appreciate how easy it is to customize. I can use my favorite pizza toppings, add vegetables, swap the pepperoni for another cooked meat, or make it completely meatless.

Best of all, I can use refrigerated pizza dough and prepared pizza sauce when I need a convenient weeknight dinner. That keeps the preparation simple while still giving me a homemade meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Refrigerated pizza dough
Pizza sauce
Sliced pepperoni
Shredded mozzarella cheese
Grated Parmesan cheese
Italian seasoning
Garlic powder
Olive oil
Sliced mushrooms, optional
Diced bell pepper, optional
Sliced black olives, optional
Fresh basil, optional

Directions

I preheat my oven to 400°F (200°C) and lightly grease a deep pie dish or similar baking dish.
I spread the pizza sauce evenly across the bottom of my prepared dish.
I add the pepperoni and any optional pizza toppings I want to use, such as mushrooms, bell peppers, or black olives.
I sprinkle the mozzarella and Parmesan evenly over the filling, then season everything with Italian seasoning and a little garlic powder.
I carefully stretch or roll the pizza dough so it is slightly larger than my baking dish.
I place the dough over the filling and gently press it around the edges of the dish. I cut a few small slits in the top to allow steam to escape.
I lightly brush the dough with olive oil and sprinkle a little extra Italian seasoning or Parmesan over the top.
I bake the Pizza Pot Pie for approximately 20 to 25 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
I let the pot pie rest for about 5 to 10 minutes before serving so the filling has a chance to settle.

Servings and Timing

I usually make this recipe in one deep pie dish and get about 6 servings.

Prep time: 15 minutes
Cook time: 25 minutes
Resting time: 5 minutes
Total time: 45 minutes
Servings: 6

Variations

Meat Lover’s Pizza Pot Pie

I add cooked Italian sausage, cooked ground beef, or diced ham along with the pepperoni when I want an extra-hearty filling. I make sure any raw meat is fully cooked before it goes into the pot pie.

Veggie Pizza Pot Pie

I leave out the pepperoni and fill my pot pie with vegetables such as mushrooms, bell peppers, onions, spinach, and olives. I like to cook watery vegetables first so they do not make the filling too thin.

Supreme Pizza Pot Pie

For a supreme-style version, I combine pepperoni with cooked sausage, mushrooms, onions, bell peppers, and olives. It gives me plenty of different flavors in every serving.

Extra Cheesy Pizza Pot Pie

I add provolone, cheddar, or extra mozzarella to the filling when I want an even cheesier result. I can also add a little ricotta for a creamier texture.

Individual Pizza Pot Pies

Instead of making one large dish, I divide the filling among smaller oven-safe dishes and top each one with its own piece of pizza dough. I keep an eye on them while baking because smaller portions may cook more quickly.

Storage/Reheating

I let leftover Pizza Pot Pie cool before covering it or transferring individual portions to airtight containers. I store the leftovers in the refrigerator for up to 3 to 4 days.

When I want to reheat a portion quickly, I use the microwave until the filling is hot throughout, although the crust will be softer.

For a crisper crust, I prefer reheating leftovers in a 350°F (175°C) oven. I place the Pizza Pot Pie in an oven-safe dish and warm it until the center is thoroughly heated.

FAQs

Can I use store-bought pizza dough for Pizza Pot Pie?

Yes. I like refrigerated or store-bought pizza dough when I want to keep this recipe quick and convenient. Homemade pizza dough also works if I have some prepared.

Do I need to cook the pizza toppings first?

It depends on the topping. I always fully cook raw meat before adding it. I also like to sauté vegetables that contain a lot of moisture, such as mushrooms, because this helps prevent a watery filling.

Can I make Pizza Pot Pie without pepperoni?

Yes. I can leave out the pepperoni and replace it with vegetables or another fully cooked pizza topping. A combination of mushrooms, peppers, onions, and olives makes an easy meatless version.

How do I keep Pizza Pot Pie from getting soggy?

I avoid adding too much sauce and remove excess moisture from my toppings. I also make sure the oven is fully preheated before baking so the dough starts cooking properly as soon as the dish goes into the oven.

Can I prepare Pizza Pot Pie ahead of time?

I can prepare the filling ahead of time and refrigerate it in a covered container. For the best crust, I prefer adding the pizza dough shortly before baking rather than leaving the unbaked dough sitting over the moist filling for a long time.

Conclusion

Pizza Pot Pie is one of my favorite ways to transform familiar pizza ingredients into a warm and comforting dinner. I get savory pizza sauce, plenty of melted cheese, flavorful toppings, and a golden crust together in every serving.

Pizza Pot Pie Recipe

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Pizza Pot Pie transforms classic pizza flavors into a warm, comforting casserole with savory sauce, pepperoni, melted cheese, and a golden pizza dough crust. It is easy to customize with your favorite pizza toppings.

Author: Laura
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Main Course
Method: Baking
Cuisine: Italian-American
Diet: Halal

Instructions

Preheat the oven to 400°F (200°C) and lightly grease a deep pie dish or similar baking dish.
Spread the pizza sauce evenly across the bottom of the prepared dish.
Add the sliced pepperoni and any optional toppings, such as mushrooms, bell pepper, or black olives.
Sprinkle the mozzarella and Parmesan evenly over the filling, then season with Italian seasoning and garlic powder.
Carefully stretch or roll the pizza dough until it is slightly larger than the baking dish.
Place the dough over the filling and gently press it around the edges of the dish. Cut a few small slits in the top to allow steam to escape.
Lightly brush the dough with olive oil and sprinkle with additional Italian seasoning or Parmesan if desired.
Bake for 20 to 25 minutes, or until the crust is golden brown and the filling is bubbling around the edges.
Let the Pizza Pot Pie rest for 5 to 10 minutes before serving. Garnish with fresh basil if desired.

Notes

For a meat lover’s version, add fully cooked Italian sausage, ground beef, or diced ham along with the pepperoni.
For a meatless version, omit the pepperoni and use mushrooms, bell peppers, onions, spinach, or olives.
Cook vegetables that release a lot of moisture before adding them to help prevent a watery filling.
For a supreme version, combine pepperoni with cooked sausage, mushrooms, onions, bell peppers, and olives.
For extra cheese, add provolone, cheddar, additional mozzarella, or a little ricotta.
Individual pot pies can be prepared in smaller oven-safe dishes, but they may require less baking time.
The filling can be prepared ahead and refrigerated, but add the pizza dough shortly before baking for the best crust.
Store cooled leftovers in airtight containers in the refrigerator for 3 to 4 days.
Reheat in the microwave for convenience or in a 350°F (175°C) oven for a crisper crust.
Avoid excessive sauce and remove excess moisture from toppings to help prevent a soggy crust.

Nutrition

Serving Size: 1 serving
Calories: 490 kcal
Sugar: 7 g
Sodium: 1050 mg
Fat: 23 g
Saturated Fat: 10 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 3 g
Protein: 23 g
Cholesterol: 55 mg