Thursday, August 4, 2011
Pizza Pot Pie
We eat pizza at least once a week, so I am always looking for ways to keep it interesting. I got this idea from a travel show I watched a few weeks ago. The show was featuring restaurants in Chicago. Chicago is well known for their deep dish pizza, but the show was talking about a pizza pot pie. It looked really good. We aren't going to Chicago anytime soon, so I decided to make an at home version for dinner.
I decided to keep this really simple and use refrigerated pizza dough and store-bought pizza sauce, but you can make your own dough and sauce if you are feeling ambitious! The pizza turned out great! It was delicious and had a fun presentation.
Chicago-Style Pizza Pot Pies
1 can refrigerated pizza dough
1 jar pizza sauce
18 mozzarella cheese slices (3 per pizza)
pizza toppings - we used sausage, mushrooms & pepperoni
ramekins or oven-safe bowls (my ramekins were 5" x 2.5")
Preheat oven to 425. Cut 6 circles of dough about one inch larger than ramekin or bowl - you will need to cut 3 circles and re-roll the dough and cut 3 more circles.
Coat the bottom of ramekins or oven-safe bowl with cooking spray. Arrange three mozzarella slices in the bottom and around the sides of the ramekin making sure they overlap. Add mushrooms, sausage and pepperoni (or other fillings) as desired. Ladle the sauce over the fillings just until the ramekin is almost full. Spray the outside of the ramekin with cooking spray, then stretch a round of dough across the top and let hang over the edge.
Bake for 15 minutes until dough is golden. Invert each pizza onto a plate and lift off the ramekin.
Cooked by Steph & Eaten by Tadd 8/04/2011