Cheese & Vegetable Pizza Pot Pies

Prep Time: 20 min  |  Cook Time: 25 min  |  Servings: 4  |  Calories: 591
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Cheese & Vegetable Pizza Pot Pies
Prep Time
20 min
Cook Time
25 min

We’re putting a spin on the traditional pizza recipe with our Pizza Pot Pie. All you have to do is combine fresh pasta sauce, mushrooms, diced bell peppers and top it off with Sargento® Shredded 4 Cheese Pizzeria. Then bake it all into a golden pie crust and enjoy.

  • 2 cups pasta sauce
  • 1/4 tsp. crushed red pepper flakes
  • 1 cup thickly sliced fresh mushrooms
  • 1/2 cup finely diced green bell pepper
  • 1/2 cup finely diced yellow bell pepper (or additional green pepper)
  • 2 cups (8 oz.) Sargento® Shredded 4 Cheese Pizzeria
  • 1 lb. fresh or thawed frozen pizza dough
  • 2 Tbsp. olive oil
  • 1/4 cup sliced fresh basil leaves
  1. Combine pasta sauce and pepper flakes in a medium bowl. Stir in mushrooms and bell peppers.
  2. Lightly coat four 10 oz. ovenproof bowls with nonstick cooking spray. Spoon 1/2 cup cheese into each bowl; top with vegetable mixture.
  3. Divide dough into fourths. On a lightly floured surface, roll each into a round 1-inch larger than the bowls. Place dough over tops of filled bowls; press edges down firmly to seal. Brush oil over tops; cut a slit in center to vent. Place on baking sheet.
  4. Bake in preheated 375°F oven 22 to 25 minutes or until crust is golden brown. Let stand 5 minutes. To serve, invert pot pies onto serving plates; top with basil.

Serving Size 4

Calories 591

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 29.60g 45%
Sat. Fat 10.20g 53%
Mono Unsat. Fat 8.40g
Poly Unsat. Fat 1.40g
Cholesterol 36mg 13%
Sodium 1300mg 54%
Total Carbohydrate 65g 22%
Dietary Fiber 6g 24%
Sugars 0g
Protein 24g
Vitamin A 132RE
Vitamin C 33mg 55%
Calcium 477mg 45%
Iron 4mg 22%