Pizza Pot Pie

Thursday, August 4, 2011

Pizza Pot Pie - place pizza topping and cheese in large ramekin, top with pizza crust and bake. Flip over to reveal a mini deep dish pizza! Easy to customize the ingredients! Fun twist to pizza night.

Pizza Pot Pie - place pizza topping and cheese in large ramekin, top with pizza crust and bake. Flip over to reveal a mini deep dish pizza! Easy to customize the ingredients! Fun twist to pizza night.

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.

Pizza Pot Pie - place pizza topping and cheese in large ramekin, top with pizza crust and bake. Flip over to reveal a mini deep dish pizza! Easy to customize the ingredients! Fun twist to pizza night.

Pizza Pot Pie - place pizza topping and cheese in large ramekin, top with pizza crust and bake. Flip over to reveal a mini deep dish pizza! Easy to customize the ingredients! Fun twist to pizza night.





pizza, pot pie, grinders, chicago pizza, chicago
Pizza
American
Yield: serves 6

Pizza Pot Pies

prep time: 5 minscook time: 15 minstotal time: 20 mins
Pizza Pot Pie - place pizza topping and cheese in large ramekin, top with pizza crust and bake. Flip over to reveal a mini deep dish pizza! Easy to customize the ingredients! Fun twist to pizza night.

ingredients:


instructions:


  1. Preheat oven to 425ºF. 
  2. 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.
  3. 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. 
  4. 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.
  5. Bake for 15 minutes until dough is golden. Invert each pizza onto a plate and lift off the ramekin.



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11 comments

  1. We have had pizza from that Chicago restaurant and it is amazing. This looks like a very similar "upside down pizza". Thanks!

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  2. How neat. You come up with such good idea!

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  3. Great idea! Thanks for sharing.

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  4. Love this idea! Will be trying it soon.

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  5. What a neat trick! Will have to add this to the list. Have you ever done a stromboli?

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  6. I'm loving this idea Stephanie. Gotta try this soon.

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  7. I saw that recipe and told myself I would replicate it but damn....you just saved me the time!

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  8. You could even dust the unbaked top with cornmeal to give it more the feel of a Pizzeria Due (or Uno's) pizza.

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  9. Wow, I just came across these yesterday, and tried them! They were Delish!! The only thing I added was I brushed the crust with some melted butter and sprinkled some garlic powder on top, It gave the crust a nice touch... Thank you for these great, fast, delicious recipes... This a Keeper!

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  10. Can you use the thin crust refrigerated pizza dough or does it need to be the regular?

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  11. The pizza restuarant in Chicago you are referring to is Geno's. There is a Geno's East and a West. It is well worth going while in the Windy City.

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