Foodie

Sunday, June 12, 2005

Pizza Pot Pie

This dish is made with pizza ingredients and it is not made in the pizza conventional method but the pot pie way, in a dish.

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Ingredients:

Pizza Crust Dough:

2 1/4 cups bread flour
3/4 cup water
1 tbsp oil
1 tbsp sugar
1/2 tsp salt
1 tbsp milk powder
1 tsp instant yeast

Filling:

8 ozs mozzarella cheese
4 cups of simple tomato sauce(recipe is at bottom of page)
8 ozs button white mushroom
8 ozs ham or sausage

Utensil:

4 ovenproof cereal bowls


Method:

  1. Mix all the ingredients for the pizza crust dough and knead until smooth and elastic. Oil the dough and leave in a covered bowl to proof until double.
  2. While the dough is proofing, prepare the simple tomato sauce, cut or shredd the mozzarella cheese, clean mushrooms with a damp kitchen towel and cut ham or sausage into bite size.
  3. Grease the cereal bowls and line with the mozzarella cheese, add in the mushrooms and ham/sausage and top with the simple tomato sauce.
  4. When the pizza crust dough has doubled it's size, punch down and divide into 4 portions and make them into balls. Roll ball out to a size 1/2 inch to 1 inch bigger than the cereal bowl. Cover the bowl with the dough.
  5. Repeat with the other 3 balls and leave to proof. In the mean time, preheat oven at 425 f.

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6. Put in hot oven and bake for 15 - 20 minutes until dough is brown.



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7. Remove from oven and flip pizza crust on to serving plate and remove the cereal bowl.


Simple Tomato Sauce:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

Salt and freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

4 tablespoons unsalted butter, optional


In a large casserole pot, heat oil over medium high heat.

Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes.

Add celery and carrots and season with salt and pepper.

Saute until all the vegetables are soft, about 5 to 10 minutes.

Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.

Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.


Serves

8 comments:

Anonymous said...

this is so awesome.. you are the best on the earth

Anonymous said...

I followed the recipe to the "T" except for the sauce. I used our family's favorite. The recipe turned out really yummy. The kids thought it was a cool idea.

Jmum said...

Lily You R great So the crust is cooked and the filling is moist.

I goota try it this week end. tq

Anonymous said...

you have 1 thing wrong, its not mozerella cheese its guyjer (cant spell it) but its in slices at the deli

lilyng said...

anonymous

why is mozzarella cheese wrong?

btw the correct spelling is gruyere

rikma said...

as far as i know pizza always using mozzarella cheese. For this recipe it's better using the thin sliced mozzarella cheese rather than using the shreded mozzarella. It will make the cheese looks more neat and runny when it's served. For this kind of pizza you can check www.chicagopizzaandovengrinder.com.

Anonymous said...

Conceived by the owner in his Chicago Law Office while Dreaming of "il gran giorno" when he would open his restaurant, the Pizza Pot Pie has become a favorite of world-wide pizza connoisseurs who have graced the Chicago Pizza and Oven Grinder Company since its inception in 1972.

Anonymous said...

so yummy, i just made this then. try adding some chilli flakes when you serve it for extra spice, also get some good pork sausage for the inside. the dough is a lot of work, you could always go to a pizza place and ask them if you can just buy some dough from them for the recipe, saves a hell of a lot of time...

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