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Chicago Pizza Pot Pies

Inspired by the Chicago deep dish, this is like a mini pizza bread bowl!
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 6 Ramekins

Ingredients
  

  • 1 lb Pizza Dough store bought or homemade
  • Mozzarella Cheese sliced
  • Provolone Cheese sliced
  • Parmesan Cheese sliced
  • 1 cup Marinara Sauce
  • Pepperoni, onions, peppers, sausages whatever you like on your pizza

Garlic Butter

  • 3 tbsp Salted Butter melted
  • ½ tsp Garlic Powder
  • ¼ tsp Dried Italian Herbs

Instructions
 

  • Preheat the oven to 400 degrees.
  • Spray each ramekin with nonstick spray.
  • Line the bottom and sides go the ramekin with cheese. Use a blend of slices mozzarella, provolone and parmesan to make sure its extra cheesy.
  • Add the pizza toppings on top of the cheese.
  • Spoon in the marinara sauce on top of the topping and spread it out over the toppings. Only fill the ramekin ¾ of the way. Leave some space for the ingredients to be able to cook and expand.
  • Cut the dough into 6 equal pieces and press into a circle just bigger than the top of the ramekin, use a floured surface if necessary.
  • Place the dough tightly over the ramekin, and pinching it so that it is evenly folded over the sides. play with it until it is a well edged bowl. Place the finished pizza pot pie on a baking sheet lined with parchment paper to catch any leaks.
  • Brush with the garlic herb butter and bake for 15-20 minutes.
  • Once the dough is golden brown, remove from the oven and flip upside-down onto a plate. Tap the bottom of the ramekin a couple times with a fork and gently poke the sides of the dough away from the ramekin.
  • Use a kitchen towel to remove the hot ramekin and the cheese and fillings should slide into the pizza dough bowl. Enjoy!