Subscribe eNews Send Us Files Login


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.


  • 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


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

Nashville Hot Whole-Roasted Cauliflower

Craving something spicy and delicious, that’s also healthy? This hot whole-roasted cauliflower won't disappoint on either front! You can pack in a couple servings of veggies, without sacrificing flavor or enjoyment.

» Continue

Spiraled Filet Roast

This beef roast is impressive enough for an elegant dinner party, but manageable enough to make as a weeknight meal. Mouths are sure to water when this dish, filled with aromatic vegetables cooked in a red wine reduction, hits the table.

» Continue

Caprese-Stuffed Pork Loin

The Caprese salad has been a traditional Italian salad meant to resemble the Italian Flag with the red of the tomato, the green of the basil and the white of the fresh Mozzarella. Often served as an antipasto, this salad is the perfect combination of...

» Continue

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs make a fantastic appetizer. Buffalo chicken wings that have been deep fried and slathered in sauce have been a popular bar food for years. The heat from the cayenne pepper sauce buffered with melted butter is the perfect eat-as...

» Continue

Cast Iron Dirty Rice

Cast Iron Dirty Rice is a traditional Creole dish from Louisiana that combines white rice with the trinity of Cajun aromatics (peppers, celery and onion) along with ground meat and other spices to give this dish its namesake “dirty” look....

» Continue