Skip to main content

Pizza - in a Pot Pie?!

Yes, that's right... Pot Pie Pizza! I've been wanting to make individual pot pies for awhile but unfortunately my husband does not like pot pies (or stews, roasts, anything fall like - boo on him!) But, one day while on Food Network's website I caught out of the corner of my eye the words Pizza Pot Pie but then I lost my wireless connection and I couldn't click the link. I think it was in a list of kid-friendly foods but to be honest, I never really looked for it again. By then I had all I needed to spark my imagination of how wonderful an idea that was and thus was the idea for my Friday night dinner....

Aside from the fact that this gave me an opportunity to make something "pot-pieish" another great thing about this recipe is that it's still pretty much a pizza so you can use whatever cheeses, toppings, etc. that you want!
Pizza Pot Pies

Inspired by seeing the words on the Food Network Website...
** This recipe is scaled for 2 individual pot-pies using 10 oz. rammekins
Ingredients
1 ball pizza dough (homemade, store bought, whatever you like)
1 cup pizza, marinara, whatever sauce you like
1/4 pound ground beef
1/4 cup diced green pepper
1 cup Italian blend cheese (divided)
EVOO
2 teaspoons Parmesan cheese
1 teaspoon dried Italian Seasoning

Directions
- Preheat oven to 400 degrees
- Prepare Dough as necessary
- Roll out dough to about 1/4" thick
- Using whatever you're baking pot pie(s) in, cut dough to about 1 inch wider on all sides to overlap
- Prepare baking dish(es) with no-stick cooking spray
- line each dish with 1/2 cup of the cheese mixture
- In a medium bowl mix together pizza toppings (meats, veggies, sauce and whatever else you're including)
- Spoon 1/2 of pizza mixture over each cheese prepped rammekin
- Top baking dish(es) with prepared dough and seal dough around edges to stay in place
- brush dough with a little Olive Oil and sprinkle with parmesan cheese and italian seasoning
- cut slits in the dough to allow steam to release
- bake for 25-35 minutes or until crust is golden brown
** You can either cut portions out of the baking dish or when baking smaller portions you can flip the dish upside down on your plate.... if you do this BE CAREFUL, and also let the dish sit for a moment to let the cheese drip out, which I did NOT do as you can tell by the picture.


Comments

Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

Classic Monkey Bread

For a few years I made monkey bread muffins for Christmas morning, and for some reason I got out of that habit. Then we had kids and I thought I'd get back in to it, but I didn't until recently. But I recently made classic loaf Monkey Bread and realized that it's just better than muffins. It's not like a loaf is any less "complicated" to make, or really tastes different, but there is something easier about it. And I haven't had a single loaf bubble over and cause a mess in my oven! I'm so happy to have brought this back in to our lives. Not that it takes long to put together or bake, but this is the perfect lazy weekend (or Christmas morning) breakfast. I have even started the process in advance before, by cutting the biscuits and measuring the sugar and cinnamon in a bag the night before. After all, the biscuit cutting is the most time consuming part. Wake, assemble, and voila! Do you have a big crowd to feed, or kids that devour sweets? Simply

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it