Pizza pot pie (giana de laurentis)

Special equipment: 6 (10-ounce) ramekins

Photo by Renee G.

PREP TIME

30

minutes

TOTAL TIME

70

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

70

minutes

SERVINGS

6

servings

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

  • 1/3

    cup olive oil

  • 6

    tablespoons grated Parmesan

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. 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.

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