If you’re a pizza lover, Pizza Pot Pie is one trend you don’t want to miss. It’s a hack on deep dish pizza — you bake the pizza upside down, with the crust on top! This gives us a crispy crust with lots of melted cheese to enjoy.
I’m sharing my favourite way to make it here, but the beauty of this trend is that anything goes! Feel free to use any of your favourite toppings, just make sure to follow the easy sequence: cheese, toppings, sauce and finally the crust. You can’t go wrong.
Related: Easy, Cheesy Pizza Dip
This recipe requires 3-4 ramekins, 3-5 inches in size. This recipe also requires 30 minutes resting time.
For the dough, combine yeast, sugar and warm water in bowl. Let rest for 5 minutes until bubbles form. Add in oil and salt and give a mix. Slowly add in 2 ½ cups flour, mixing well with a wooden spoon or spatula. Mix until a ball forms.
Knead by hand on a floured surface or by using a stand mixer with a dough attachment until smooth. You may need to use the additional ½ cup flour till a smooth consistency is achieved.
Cover with a damp towel and let rise for 30 minutes. Once ready, divide dough into 3-4 portions and roll out. As ramekin sizes can vary, the amount of dough per pizza may vary as well.
Preheat oven to 375ºF. Butter ramekins well, making sure to come all the way up to the rim.
Divide cheese slices in half. Layer 1-2 cheese slices on bottom of ramekin. Continue layering cheese vertically around ramekin until all sides are covered.
Divide pepperoni, green peppers and sausage equally amongst ramekins. Top with tomato sauce.
Cover the top of the ramekin with portioned out pizza dough. Stretch over top and let hang on the sides. Brush with oil and bake in the oven for 30 minutes or until dough is golden.
Carefully remove and invert onto a plate. Using a spoon, separate the now cooked dough from the ramekin. Lift the ramekin up — all the contents will immediately flip into the pizza crust.
Top with basil and enjoy!