Subscribe eNews Send Us Files Login

Recipes

Sausage & Pepperoni Pizza Pot Pies

Serves 4

Prep Time: 30 minutes

Cook Time: 30 minutes

This unique BBQ Pizza recipe is easy, delicious, and will wow kids and guests. These Sausage and Pepperoni Pizza Pot Pies are single serving, meaning that you can throw in some extra stuff to completely customize it to your personal preference. Using sliced cheese from the deli section of the grocery store instead of shredded cheese makes it easier to achieve maximum cheese coverage. Pre-cooking the sausage and pepperoni allows them to get a little crispy on the edges.

Ingredients

  • 1 pkg. premade pizza dough or make some quick BBQ pizza dough
  • flour for dusting
  • 1½ cups of pizza sauce
  • 20 slices pepperoni
  • 2/3 cup of crumbled sausage, cooked
  • 1/2 of an onion, sliced thin
  • 16 slices of mozzarella cheese – from the deli section of your grocer
  • 8 slices of other cheese (Cheddar, Havarti, etc.)
  • 1/3 cup of butter, melted
  • 4 oven safe bowls, 4½-inches in diameter

Directions

Prepare the ingredients, slice the onion, lay out the cheese slices, and (optionally) pre-cook the sausage and pepperoni until the edges have started to crisp.

Set your pizza stone onto the grill and preheat using all burners to a temperature of 400°F.

Brush the inside of each bowl with butter, then layer six slices of cheese, four mozzarella plus two others, followed by a tablespoon of sauce, your toppings, and another tablespoon or two of sauce.

Flour your work surface and roll the pizza dough out to between ¼ and ½ an inch thick. Use a knife or pizza wheel to divide the dough into four portions. Form each portion into a round-ish disk and stretch one over the top of each of the filled bowls. Brush the dough tops with the remaining melted butter.

Place the bowls onto your preheated pizza stone on the grill. Turn off the burners under the stone. Close the lid and bake the pizza pot pies for 15 minutes.

Check the temperature and coloration of the pizza pot pies, rotating the ones closest to the burners with the ones furthest. Bake another 15 to 20 minutes or until the dough is raised and dry. Tapping it with your nail will produce a satisfying tapping noise.

Using heat resistant gloves, remove the pizza pot pies from the grill and allow them to rest and cool for a couple of minutes.

To serve, flip the pot pies over onto a plate and run a spoon or knife around the edge of the bowl. Then, using heat resistant gloves, remove the bowl from the crust and watch the cheese stretch and ooze in a delicious fountain of pizza delight.

Recipe from Napoleon Grills.

More Recipes

Pit Boss Mini Pigs in a Blanket

We all love food on the grill, but sometimes it can be a lot of working prepping a grill. Well there's good news, because this recipe is super quick and easy! It's just like making Pigs in a Blanket in the oven, except the grill is the oven and it will...

» Continue

Lemon Chicken, Broccoli & String Beans Foil Packs

Lemon is such a fantastic fruit. It pairs well with many different types of meat, goes great as seasoning, and really adds some kick as a marinade. This recipe is very simple and requires very little work. It uses foil to trap the steam and juices from...

» Continue

Easy Shepherd’s Pie with Tri-Tip

If you have leftover tri-tip or steak from the night before, we have got the dish for you! This Easy Shepherd’s Pie Recipe is the perfect meal for a busy family on the move. In less than an hour you will have a filling and delicious comfort food...

» Continue

Pepperoni Grilled Cheese Sandwich

Grilled cheese is one of those classic comfort foods that most everyone loves, but sometimes even the classics need an upgrade. This recipe does just that by loading it with bell pepper, mushrooms, onions, and zesty pepperoni.

» Continue

Classic Easter Quiche

Quiche is such a wonderful, versatile dish. It can be made for breakfast or dinner, and it can be mixed with a variety of ingredients. This recipe is also a great Easter meal if your looking for an alternative to ham or lamb.

» Continue