Pizza Pot Pie

Pizza Pot Pie


by Food Lion and Kellie Brown

Posted on May 21, 2014 at 12:10 PM

Pizza Pot Pies

Tomato Sauce:
1 tablespoon olive oil (My Essentials)
2 cloves garlic, minced
1 teaspoon fresh minced rosemary leaves
2 ounces diced pepperoni
1 (28-ounce) can crushed tomatoes (Food Lion Brand)
1 small can tomato paste (Food Lion Brand)
1/4 teaspoon salt (My Essentials)
1/4 teaspoon ground black pepper (My Essentials)

Pizza Pot Pies:
3 cups Tomato Sauce (Food Lion Brand)
2 cups diced sausage
2 cups mushroom
2 cups fresh spinach
1 1/2 cups mozzarella cheese (My Essentials)
1/2 teaspoon salt (My Essentials)
1/4 teaspoon ground black pepper (My Essentials)
1 1/2 pounds pizza dough
1/3 cup olive oil (My Essentials)
6 tablespoons grated Parmesan (My Essentials)


Special equipment: 6 (10-ounce) ramekins

For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pepperoni. Sauté until the pepperoni is slightly crisp, about 5 minutes. Add the tomatoes and tomato paste, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.

Sauté spinach for 1-2 minutes in a pan and set aside.

Preheat the oven to 400 degrees F.
In a large bowl combine the Tomato Sauce, sausage, mushrooms, spinach, mozzarella, salt, and pepper. Stir to combine. Divide the mixture evenly between the ramekins.
Roll out the pizza dough and cut circles with a paring 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 paring knife.
Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.