Pizza Pot Pie

Pizza Pot Pie

Kegan and I made this a few weeks ago. This picture does not do it justice. It was a delicious treat. This recipe is from page 91 of the cookbook, Pot Pies, Forty Savory Suppers.

 

 

 

 

 

Pizza Pot Pie

1/2 pound extra lean ground beef
1/2 cup chopped onion
2 garlic cloves, minced
1 cup sliced fresh mushrooms
1/2 pound pepperoni, diced in 1/4 inch cubes
12 ounces of spinach leaves, cleaned
1 tablespoon chopped fresh basil or 1 teaspoon dried
1/2 teaspoon dried oregano
1/4 teaspoons red pepper flakes
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 pond meaty plum tomatoes, seeded and thinly sliced
1 recipe Quick-Rising Pizza dough (recipe to follow)

In a heavy nonstick skillet over medium-high heat, saute the beef, onion, 1 garlic clove and the mushrooms until the meat is browned and the mushrooms are tender, about 4 minutes. Add the pepperoni and stir to combine. Turn the mixture into a 10-inch- deep pie pan and spread it in an even layer.

Place the same skillet over high heat and add the remaining clove of garlic, and the spinach leaves. Cover and cook until the spinach is wilted, about 2 minutes. Remove from heat and add the basil, oregano, and red pepper flakes. Mix well and spread in an even layer over the meat in the pie pan. Top with the mozzarella and half the Parmesan. Cover evenly with the tomato slices, and sprinkle the remaining Parmesan on top.

Preheat the oven to 375 degrees. Roll out the pizza dough and place on top of the ingredients in the pan, tucking in the edges all around. Pierce with a sharp knife to make vents and brush with olive oil. Bake for 35 to 45 minutes, until the crust is golden. Serve hot.

Quick-Rising Pizza Dough

1 package (2 1/2 tablespoons) quick-rise active dry yeast
1/2 tablespoon sugar
3/4 warm water (105-155F)
1/2 teaspoons salt
1 1/2 to 2 cups all-purpose flour
1 tablespoon olive oil

In a large bowl, dissolve the yeast and the sugar in the warm water. let it stand for 5 minutes, or until the mixture foams. Stir in the salt, 1 1/2 cups of the flour and the olive oil, mixing until smooth. Turn the dough out onto a work surface and knead, adding more flour as necessary until the dough is smooth and satiny. The kneading may also be done in a food processor using the dough hook. Let the dough rise until puffy, about 30 minutes.

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