Pizza Pot Pies

3:52 AM

Saturday Night Pizza Night here! Sometimes we go for our favorite pizza (so far its the white pizza) and other times we decide to try something new. Ok, by "we" I mean me since the hubs is deployed, so today I wanted to try something new :) I remember a few months ago watching Giada De Laurentiis' "Everyday Italian" and she made some kid-friendly pot pies - pizza style! I thought it sounded pretty creative and worth a try.

Now, I have to admit, I sort of cheated tonight. I really didn't feel like making the pizza sauce that was included in her recipe since I was feeling lazy, and I did my own toppings (or filling?), but this dish is so customizable that its not an issue. I had some extra pizza dough from last week stuck in the freezer, so I took it out this morning and let it thaw in the refrigerator all day. I used pizza sauce I had on hand, and - the cool part - since you make individual pot pies, you can customize each person's serving how they prefer. Thing One, the vegetarian, had veggie-chicken, Thing Two had pepperoni, and I had my favorite - chicken and mushrooms (weird, I know). Once you fill your ramekin or oven-proof bowl with the pizza filling, top each bowl with pizza crust, and you have a cute pot pie! It was really simple to make (especially if you take short cuts like I did today) and it was really good! The presentation is so adorable and unique that I think this would be a great dish to serve friends, or friends of your kids, and not have to worry about picky eaters since taking special orders shouldn't be much of a hassle. Give this one a try soon - you won't regret it!

Pizza Pot Pies
Serves 6

Tomato Sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh minced rosemary leaves
2 ounces diced pancetta
1 (28-ounce) can crushed tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pizza Pot Pies
3 cups Tomato Sauce
2 cups diced roasted chicken
2 cups broccoli, cut into small, bite-sized pieces
1 1/2 cups diced mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds pizza dough
1/3 cup olive oil
6 tablespoons grated Parmesan

Special Equipment: 6 (10-ounce) ramekins

1. For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.

2. Preheat the oven to 400˚. In a large bowl, combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins.

3. Roll out the pizza dough and cut circles with a paring knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan Cheese. Cut a small slit in the top of the pizza dough with a paring knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.

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