Pizza Pot Pies
A recreation of a Chicago Pizza Oven and Grinders original recipe pizza that looks like a pot pie but is more of a pizza bread bowl full of goodies, resulting in a family-approved new take on pizza night.
Ingredients
- pizza dough
doubled recipe or 2 store-bought rolls
- 2 lbground italian sausage
- olive oil
- 4 clovesfresh garlic
crushed
- ½sweet yellow onion
diced
- 1green bell pepper
chopped
- 20 ozpuréed plum tomatoes or tomato sauce
- 3 oztomato paste
- ¼ tsponion powder
- ¼ tspgarlic powder
- ¼ tspsalt
- ¼ tsppepper
- ½ tbspitalian seasoning
- ¼ cwater
- ½ tbspsugar
- 8slices munster cheese
- 8slices mozzarella cheese
- 2 cshredded monterey jack cheese
- parmesan cheese
freshly grated
- 12big whole button mushrooms
- ½ cmelted butter
Directions
- 1
Whip up 2 batches of pizza dough and let them rise for about the time it takes to prepare everything else.
- 2
Get a pan or pot, add a splash of olive oil, then add your diced onion and set heat to medium to soften them up for a few minutes.
- 3
Add your crushed garlic and cook a few more minutes.
- 4
Add your water and sausage, keep cooking and breaking up the meat until it's browned.
- 5
After browning, add your tomatoes, paste, green peppers, seasoning, and sugar. Bring to almost a boil, then drop heat to a low simmer and cook about an hour until the mixture is thick like sloppy joes. Set aside; you're aiming for a super thick, meaty spaghetti-type sauce that's not runny.
- 6
Break out your porcelain bowls (or any high-temp safe bowls) and melt your butter. Brush the inside and around the rim of each bowl with a light coat of butter (or use spray butter) to ensure the cheese and dough don't stick and release after cooked.
- 7
Lay 2 slices of Munster and 2 slices of Mozzarella into each bowl, then add 1/2 cup Monterey Jack cheese after. (Ensure the cheese slices come up the sides really well. You can also add a bit of Parmesan if you want.)
- 8
Add 3 or 4 mushrooms to each bowl.
- 9
Fill the bowls up with the meat sauce mix.
- 10
Get out your dough, divide it into 4 balls, and roll them out into thick frisbees about twice the size of your bowls. Drape the dough over the bowls and most of the way down the sides. Set the bowls on baking sheets.
- 11
Preheat oven to 425°F. Bake for 10 minutes, then rotate the 2 from the bottom rack to the top rack and vice versa to eliminate too much browning. Cook for another 10 minutes, then pull them out and brush them with melted butter.
- 12
Using an oven mitt and spoon, flip the pot pies over onto a plate, crust side down.
- 13
Using a regular spoon, lightly trace around the bowl to break the crust free. Get your spoon under the bowl and lift up enough to get your mitt in and slowly remove the bowl.