First of all, I love a good pot pie…the flaky crust and all of the rich and creamy goodness inside. I also love pizza. So pizza pot pie must be the best thing ever. You could also call these Dump Pizzas or Upside Down Pizzas because you end up flipping the pizza over so the cheese is on the top and the crust is on the bottom. Be forewarned: flipping these are not for the inexperienced. It might just be easier to eat them like a pot pie with the crust on the top. Don’t say I didn’t warn you.
1 can refrigerated pizza dough (or make your own)
1 jar pizza sauce
18 mozzarella cheese slices (3 per pizza)
ramekins or oven-safe bowls
Preheat oven to 425 degrees.
Cut 6 circles of dough about one inch larger than ramekin or bowl.
Coat the bottom of ramekins or oven-safe bowl with cooking spray.
Arrange three mozzarella slices in the bottom and around the sides of the ramekin making sure they overlap.
Add pizza toppings as desired.
Ladle the sauce over the fillings just until the ramekin is almost full.
Spray the outside of the ramekin with cooking spray, then stretch a round of dough across the top and let hang over the edge.
Bake for 12 minutes until dough is golden. Invert each pizza onto a plate and lift off the ramekin. (or just eat it like a pot pie with the crust on the top)
What did the family think? Yummers!
Where did this recipe come from? Plain Chicken
Note: These are not the super cute ramekins I had mentioned previously on Facebook. Those are in the dishwasher. These lovely pics are from Plain Chicken.
2 Responses to Pizza Pot Pie
So you just later the ingredients in with nothing on the bottom? Could you also put a layer of dough on the very bottom? Would that work?
I think if you put a layer of dough on the bottom it would be soggy. If you wanted to do that, I think you would have to cook the bottom dough separately in the ramekin, then layer the ingredients in and then put on the top crust and cook it that way.