Mmm, pizza in a pot pie, yum! I started making these a few years ago when I saw a show Giada de Laurentiis did. All the veggies and sauce are packed inside and covered with a delicious piece of crust, it just doesn't get any better than that. It is especially delicious served with a side of homemade ranch and Caesar salad. Throw in any veggies, meat and/or cheese substitutes that you like on a regular old pizza and voila, you have a pizza pot pie.
Pizza Pot Pie
Special Equipment: 3-4 ramekins or pot pie tins
Total Time: 1 hour, half of it inactive
1 recipe Pizza Dough
1 recipe Marinara Sauce
1 cup broccoli florets
1 cup red bell pepper, diced
3/4 cup onion, diced
3/4 cup olives, sliced
1/2 cup pineapple
Place veggies and pineapple in a large mixing bowl. Set aside.
- Marinara Sauce
Makes about 5 cups
- Total Time: 15-20 minutes
2 tbsp olive oil (I love olive oil, but if you want to cut the fat, use less)
3-4 cloves garlic, minced
1 28-oz can Muir Glen Organic Crushed Tomatoes with Basil
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp salt (plus another small pinch or so to taste)
Preheat saucepan over medium-low heat. Add the oil and garlic, and saute for about a minute, until fragrant, being careful not to let it burn. Add the remaining ingredients and bring to a simmer. Simmer for about 15 minutes, stirring occasionally. When marinara sauce is ready, add about two cups of the sauce to the veggie mixture and mix well. Add more sauce if you like it saucier. Fill the ramekins with the mixture. Set aside.
DoughTotal Time: 10 minutes
1 package active dry yeast (2 teaspoons)
1 cup warm water (105° to 115°, no more)
3 cups all-purpose or bread flour or whole wheat flour or a mixture of any or all of them
1 tablespoon sugar
1 teaspoon salt
1 tablespoon extra-virgin olive oil, plus a little for coating
Preheat oven to 375 degrees.
Dissolve the yeast in the warm water and set aside. In a large mixing bowl, combine the flour, sugar and salt; sift together. Make a well in the center of the dry ingredients and pour the olive oil and yeast mixture into it. Stir until it begins to form a ball, then turn it out onto a clean, floured surface and knead for about 4 or 5 minutes. Your pizza dough should be a smooth, elastic ball.
From here you can, lightly oil the ball and the inside of a large glass bowl. Place the dough in the bowl, cover, and let it rise in a warm place until doubled, about an hour. For better crust, punch down the dough, reshape into a ball and let it rise again. You can refrigerate or freeze the dough at this point.
Or you can divide the dough into 4 equal portions. 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 sea salt. 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.