Sunday, May 15, 2005

Pizza Pot Pies

Pizza Pot Pies (Adapted from Giada De Laurentiis)

For the sauce

1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon fresh minced rosemary leaves
2 ounces diced pancetta
28 ounce can fire-roasted crushed tomatoes
1/4 teaspoon crushed red pepper
salt and fresh ground black pepper

For the pot pies

2 cups shredded cooked chicken
2 cups broccoli florets, cut into bite-sized pieces
6 ounces (about 1 1/2 cups) diced mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
16 ounce prepared whole-wheat pizza dough (I used our favorite recipe)
olive oil
6 tablespoons fresh grated Parmesan cheese

To prepare the sauce

In a medium saucepan, heat oil over medium. Add the garlic, rosemary and pancetta - cook until the pancetta is crisp and golden, about 5 minutes. Stir in tomatoes and crusted red pepper - cook over low heat for 15 minutes. Remove from the heat and season to taste with salt and fresh ground black pepper.

To prepare the pot pies

Preheat the oven to 400 degrees

In a large bowl, toss together tomato sauce, chicken, broccoli, mozzarella, salt and pepper. Evenly divide mixture between 6 10-ounce ramekins lightly coated with cooking spray.

On a lightly floured surface, roll out pizza dough. Cut out the dough so it fits onto the ramekin with about 1/2" to 1" overhang on all sides. Place dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Lightly brush the top of each with olive oil - sprinkle each with a tablespoon of Parmesan cheese. Cut a small slit in the top of each dough-covered ramekin. Place into the oven and bake until the crust is golden and the filling is hot, about 18 to 22 minutes. Remove from the oven and let pot pies cool slightly before serving.

Makes 6 servings.

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