What do you get when you mix classic comfort food with classic convenience food?
Pizza pot pie, of course!
This is such a fun twist on a classic, and making them in individual ramekins takes the fun up a notch. I love how adaptable this recipe is--you can add more or less veggies, add extra spice, add Italian sausage for more "pizza" flavor. I will share this recipe with you the way I adapted it.
For even more convenience, use store-bought pizza crust. I used homemade pizza dough. Personally, next time I make this, I think that I will stick with regular pastry dough, since my pizza dough overbaked a bit and got kind of tough.
RECIPE FOLLOWS THE JUMP!
Pizza Pot Pies
adapted from Giada's Kitchen
1 tbl. olive oil
2 garlic cloves, minced
1 tsp. fresh or dried rosemary, minced
1 tsp. dried oregano
2 ounces pancetta, diced (substitute 2 slices of bacon)
1 28-oz. can crushed tomatoes
salt and pepper to taste
3 cups of Tomato Sauce (above)
2 cups chicken, diced, and sauteed until cooked through
two links of Italian sausage, casings removed, and browned and crumbled
2 cups broccoli, cut into small pieces
1 cup cauliflower, cut into small pieces
1 carrot, quartered and steamed to soften
5 sticks of string cheese, halved lengthwise, and cut into small slices
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 cup shredded Italian cheese blend
purchased pizza dough (1.5 pounds), homemade pizza dough divided into 6-8 small balls, or pastry dough (enough for 6-8 small pies) Place any remaining dough in freezer, wrapped and bagged
6-8 (10-oz.) ramekins
To make the tomato sauce, warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary and oregano, and pancetta/bacon and saute until the meat is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add salt and pepper to taste. Set aside.
To make the pot pies, preheat the oven to 400 degrees. In a large bowl, combine the tomato sauce, chicken, Italian sausage, broccoli, cauliflower, carrot, mozzarella cheese, salt and pepper. Stir to combine. Divide the filling mixture evenly among the 6 or 8 ramekins. Roll out prepared pizza dough to 1/2 inch thin, and use a paring knife to cut circles that are 1-inch in diameter (or roll out each small ball of homemade dough). Set dough over the filled ramekins and press down to seal. Cut a small slit in the top of each with a paring knife. Place prepared pot pies on a rimmed baking sheet (just in case there is spillage!).
Bake 25 minutes, until pizza crust is golden. Remove from oven and let cool slightly before serving.
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