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Supreme Pizza Pot Pie

Our Supreme Pizza Pot Pies are a weeknight dream! We take all of the ingredients of a classic supreme pizza, pile them into a bowl filled with gooey mozzarella cheese, cover with store-bought pizza crust and bake until the crust is golden and the inside is melty and piping hot! Customize each pie exactly how you want to suit all taste buds, big and small. 

Course Main Course
Cuisine Italian
Keyword pizza pot pie, pot pie, pizza night
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 pot pies


  • 1/2 lb ground beef
  • 1/2 lb ground sausage (Italian, breakfast, sweet italian, hot)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1/2 medium onion, sliced
  • 4 oz sliced mushrooms
  • 1 large garlic clove, minced
  • 2 1/4 tsp kosher salt, divided
  • 2 1/2 tsp garlic powder, divided
  • 15 oz can Red Gold Tomato Sauce
  • 3 oz Red Gold Tomato Paste
  • 2 tsp sugar
  • 1 tsp dried oregano or Italian seasoning
  • 20 slices mozzaralla cheese
  • 3 cups shredded mozzarella cheese
  • 3/4 cup pepperoni
  • 1 1/2 lbs pizza dough (we get our from our favorite pizzeria)
  • parmesan cheese for garnish


  1. Preheat oven to 425 degrees. Remove pizza dough from the refrigerator so it can come to room temperature. 

  2. Add ground beef and sausage to a large skillet. Turn the heat on medium-high and brown the meat. Once the meat is cooked through, remove from the pan and set aside. Drain all but a few teaspoons of the fat from the pan. Add the red pepper, green pepper, onion, mushrooms, olive oil, ½ teaspoon salt, and ½ teaspoon garlic powder. Sauté veggies over a medium heat just until they start to soften, about 3-4 minutes. Transfer them to a bowl to cool slightly. 

  3. Add the Red Gold Tomato Paste, Red Gold Tomato Sauce, sugar, oregano, remaining ¾ teaspoon salt, and remaining 2 teaspoons garlic powder to a large bowl. Whisk to combine. Season to taste with salt and pepper. Set aside. 

  4. Build your pot pies. Spray six small oven-proof bowls or ramekins with non-stick cooking spray. Line the bottom and sides of the bowl with four pieces of mozzarella cheese. Spoon meat into the bowl. Top with a handful of veggies. Cover with pepperoni. Sprinkle each bowl with ½ cup shredded mozzarella cheese. Spoon pizza sauce over the top. (We like a lot of pizza sauce, but if you like a little bit less, you may have some sauce leftover.)

  5. Divide the pizza dough into six pieces. Stretch the dough out with your hands or a lightly floured rolling pin to be a little bit larger than the top lip of your bowl or ramekin. Stretch the dough on top of the bowl and seal around the lip. 

  6. Place all the bowls or ramekins on a rimmed baking sheet. Bake in the oven until the crust is golden brown and crisp, about 20-25 minutes. 

  7. Let the pizza pot pies rest for 1-2 minutes. Take a plate and put it on top of the pot pie. Invert the pot pie on to the plate. Gently pry the crust away from the lip of the bowl and pull the bowl up. Sprinkle with extra oregano and parmesan cheese.