Just after our visit to Giada’a Las Vegas restaurant, I was inspired to try another one of her variations on traditional pizza. This recipe is for pizza pot pie. Pottery ramekins or soup bowls are required for baking the individual sized portions. I adapted the recipe to include pepperoni and prosciutto. Giada suggests roasted chicken and pancetta.
To prepare the pot pies, assemble these ingredients: For the tomato sauce– 1 tablespoon olive oil, 2 minced cloves garlic, 1 teaspoon rosemary, 2 ounces diced pancetta or prosciutto, 28 ounces crushed tomatoes, 1/4 teaspoon salt, 1/4 teaspoon ground pepper.
For the pizza filling– tomato sauce, 2 cups small pepperoni, 2 cups chopped broccoli, 1 1/2 cups mozzarella cheese, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, pizza dough, 1/3 cup olive oil, and 6 tablespoons grated Parmesan.
Prepare the tomato sauce. warm the olive oil over medium heat, adding the garlic, rosemary, and chopped prosciutto. Saute until golden. Add tomatoes and simmer for 15 minutes. Season with salt and pepper.
Next, preheat the oven to 400 degrees. In a large bowl, combine the tomato sauce, pepperoni, broccoli, cheese, salt and pepper. Combine and add to ramekins evenly. Roll out your favorite pizza dough and cut into circles that will cover the ramekins. Place the dough over the ramekins and seal over the edges. Brush the top of the dough with olive oil and vent. Sprinkle with Parmesan cheese.
Bake for 18 minutes and check until the dough is browned. Remove and serve. This dish could be baked at 375 degrees for 20-25 minutes.
This dish is both cute and personally made for your guests or family. Everyone always enjoys their own dish, at least in my family. The preparation time on this recipe is about 30 minutes. Great for a weekend or fun for children to help along with the process.