Pizza Pot Pie Bowls

Pizza pot pie flips classic deep dish pizza upside down. All that stretchy cheese and crowd-pleasing sauce bubble away underneath golden dough in a cozy bowl. When you crack the crust at the table, it feels like a little party every single time. These were always my go-to for friend hangouts—and folks can’t get enough when they want a dose of something comforting.

The first time I tried this out, the dough ballooned up and everyone cheered when I turned the bowls over. It felt like restaurant showtime but right in my kitchen.

Irresistible Ingredients

• Baking spray or a splash of oil: keeps everything from sticking and makes lifting easy when you’re ready to serve
• Your favorite pizza toppings: go wild with pepperoni, olives, sautéed veggies—have everyone add what they love; cook meats first for the best bite
• Mozzarella cheese: melts into layers and helps make things gooey at the base, deli slices work perfectly
• Pillowy pizza dough: for the signature chewy, crisp lid; grab it at a bakery or make your own—just make sure it’s stretchy, not dry
• Pizza sauce: brings that classic tang; pick one with little sugar for real deal flavor
• Provolone cheese: gives creamy richness and turns golden as it bakes

Straightforward Steps

Turn Out and Plate:

Wait a few minutes for things to cool down, then flip upside down onto a plate and lift the bowl away. You might need to loosen the edge with a butterknife.

Bake Until Perfect:

Pop the tray in a hot 400 degree oven, let everything bake for about 15 to 25 minutes, and keep an eye out for gold, puffy crusts.

Lay Out The Dough:

Split your dough into four balls. Stretch each into a circle that’s wider than your dish. Lay it over the toppings and gently press the sides all around the bowl to trap all the steam inside.

Add Creamy Provolone:

Place a slice of provolone over the goodies for that extra melting layer on top.

Sauce and Toppings Go In:

Spoon a couple tablespoons pizza sauce onto the cheese, then sprinkle on your toppings. Don’t overfill—add a splash more sauce for extra juiciness.

Mozzarella First:

Set slices of mozzarella in the bottom, letting the edges overlap for that thick, stretchy cheese start.

Ready Your Bowls:

Lightly grease the inside and rim of four oven-proof bowls or ramekins; stick them on a baking sheet to help catch melty cheese and for easy moving later.

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I’ll never forget watching my kid tackle his first one—he cracked that crust, the cheese and sauce poured out, and his grin said it all. Cooking doesn’t get more fun than a little dinner surprise like this.

Easy Storage

Just cover the pot pies with foil and stash in the fridge—three days is your safe window. Warm them back up at 350 until hot and the top’s crispy again. Skip the microwave as much as you can—the crust gets chewy if nuked too long.

Switch-Ups and Quick Fixes

No provolone? Try fontina or load on more mozzarella for ultimate stretch. If you want dairy-free, grab a vegan cheese that melts. Didn’t have time to make dough? Don’t sweat it—store-bought works great. Any leftover veggies or meats you have will fit right in.

Serving Ideas

Flip those pies over to serve and cut into the crust with a serrated knife. A green salad or a pile of roast broccoli keeps things fresh. They’re super filling as the main event, but a cup of marinara for dipping? That takes it over the top.

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Where This Trend Came From

The idea comes from Chicago’s classic stuffed pizza. Instead of just thick crust, home cooks started baking cheese and toppings under a cap of dough in bowls. This twist means every bowl is a crunchy shell stuffed with hot, bubbly goodness. The best part? Everyone gets to make their own, so pizza night never feels the same twice.

Recipe FAQs

→ Can I use premade dough?

Absolutely, using store-bought dough is a time-saver. Just leave it at room temp before you stretch it gently.

→ Which cheeses work best here?

Low-moisture mozzarella and provolone are perfect—they melt well and don't make the filling watery.

→ Is it okay to add extra ingredients?

Sure thing! Toss in cooked sausage, green peppers, mushrooms, or any favorite veggie or meat. Just pre-cook any raw meat first.

→ What kind of bowls can I use?

Go for oven-safe ramekins or Pyrex bowls holding about 10 ounces. That makes serving and unmolding easy.

→ How can I tell when it's ready?

When the dough gets golden with a lightly puffed finish, it's done! Bake at 400°F for 15–25 minutes.