Ingredients
- 1 lb pizza dough (or 8 flaky biscuits, split)
- 1½ cups thick pizza sauce
- 2½ cups shredded low-moisture mozzarella
- ½ cup grated Parmesan cheese
- ½ cup whole-milk ricotta (optional)
- 1½–2 cups toppings (pepperoni, sautéed vegetables, or cooked sausage/chicken)
- 1–2 Tbsp olive oil or garlic butter
- 1 tsp Italian seasoning
- pinch chili flakes (optional)
Equipment
- 6–8 ramekins (6 oz each)
- Sheet pan
- mixing bowl
- Rolling Pin
- brush for oil or butter
- knife or pastry cutter
Method
- Preheat oven to 425°F (220°C). Oil 6–8 ramekins and place on a sheet pan.
- Layer fillings in each ramekin: 2 tablespoons sauce → 2–3 tablespoons mozzarella → toppings → 1 tablespoon ricotta → 1 tablespoon Parmesan.
- Top each with rolled pizza dough circles (or split biscuits). Cut a small X vent in the top.
- Brush with olive oil or garlic butter and sprinkle Italian seasoning and chili flakes.
- Bake for 18–22 minutes until deeply golden and bubbling. Rest 5 minutes before serving.
- Run a knife around the edges. Invert to serve or crack open in the ramekin for molten layers.
Nutrition
Calories: 410kcalCarbohydrates: 39gProtein: 18gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 830mgPotassium: 240mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 4mgCalcium: 240mgIron: 2.2mg
Notes
Tips: Thicken thin sauce on the stove for 5–8 minutes. Pat vegetables dry and pre-sauté mushrooms or peppers to prevent excess moisture. For extra color, broil 1–2 minutes at the end.
Serve With: Chicken Fajita Casserole, Chicken and Stuffing Casserole, or Espresso Chocolate Chip Cookies.
Serve With: Chicken Fajita Casserole, Chicken and Stuffing Casserole, or Espresso Chocolate Chip Cookies.
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