Sunday, August 15, 2010

Pizza Pot Pies

Made these for supper tonight.  Super easy and super delicious!  Next time we make them we are going to customize them with different filling items.  Suggestions were red peppers, pepperoni, meatballs......

Ingredients

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  **Homemade or store-bought, whichever you prefer/have time for/can muster the energy for
  • 1/3 cup olive oil
  • 6 tablespoons grated Parmesan
**Note that the recipe calls for six 10-ounce ramekins.  We didn't have those, so we used small French onion soup bowls. They worked perfectly! 

Directions



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.

**  We already had some tomato sauce in the fridge waiting to be used, so we used it instead of making this one, and it was good.  

Preheat the oven to 400 degrees F. 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. Roll out the pizza dough and cut circles with a pairing 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 pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.

The recipe says it makes six if you use the ramekins, but we only got four good-sized soup bowls full.  Hubby and I each ate one and our daugther (preschool age) was served half.  Note that these are VERY HOT when you take them out.  There will be a rush of steam when you cut into the crust.  If you are serving to young children, you may be wise to (as we did) scoop out their portion into a bowl or onto a plate and cool it in the fridge for a few minutes before serving.

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