Italian Pizza Pot Pie Recipes

CHICAGO PIZZA POT PIE

Steps:

• Heat a medium pot over medium heat. Add the pepperoni and oil and saute until the fat renders out and the pepperoni is slightly caramelized, about 10 minutes. Add the Italian seasoning and garlic and saute until fragrant, about 10 seconds. Add the crushed tomatoes and salt and pepper to taste; stir and simmer for about 15 minutes. Let cool completely.
• Preheat the oven to 400 degrees F with a rack in a lower position.
• Spray the insides of four ovenproof bowls or crocks with plenty of cooking spray. Shingle 6 to 8 slices cheese inside each bowl so the bottoms touch. This creates the coveted cheese bowl effect. Place 3 to 4 mushrooms on top of the cheese. Then ladle about 1/2 cup COOLED pepperoni sauce over the mushrooms.
• Split the dough into 4 equal portions and roll each portion out on a lightly floured surface into 6- to 8-inch rounds. (You will want a 1-inch overhang over the side of the bowl.)
• Drape a round of dough on top of each bowl. Spray your fingertips with cooking spray and slide them around the outside edges of the bowls so that the pizzas will slide out easily after baking. Gently pull down and press the dough around the edges to create a seal. (There's no need to vent or dock it.) Place the bowls on a sheet pan.
• Bake until the crust is just SLIGHTLY golden, about 15 minutes. Let cool 5 minutes, then brush the tops with melted butter to make that crust shiny! Very gently and carefully turn over a bowl into an individual bowl or plate. Take the handle end of your fork and swipe around the inside of the crust rim to help loosen and separate it from the bowl. Lift the bowl away and witness the miracle of this cheesy behemoth. Top with some giardiniera, if you like. Repeat with the remaining pot pies.

AUTHENTIC ITALIAN PIZZA

Steps:

• Dissolve the yeast in the warm water.
• Mix the flour with the salt and slowly add the cold water, bit by bit, until you have a nice dough. I do this in a stand mixer using a dough hook.
• Then add the dissolved yeast at the end and make sure you have a well-mixed dough.
• Remove the dough onto a lightly floured surface and knead for a few minutes until you have a stretchy round ball of dough. Rest in a covered floured bowl in a warm place for 30 minutes.
• After 30 minutes, take the dough and split it into 3 pieces. Stretch and fold each piece four times, turning 90 degrees after each time.
• Finally roll into a ball and place each ball in a banneton or bowl for another 30 minutes.
• During this time, pre-heat your oven to its maximum heat (mine is 250C).
• Prepare your pizza pans by rubbing will olive oil and giving them a floured surface to stop the pizza from sticking.
• Then remove the dough from the bowl and on a floured surface create a disk by putting your fist in the middle. Then to create a real Neopolitan pizza base, rotate the dough in your hands to keep a thin base with a slightly thicker outside rim. It will stretch under its own weight.
• Place the pizza dough on the pizza pan and load your pizza with your favourite ingredients. Start by spreading tomato passata and a bit of olive oil from the middle with a spoon, then add mozzarella and anything else you fancy.
• Cook in the oven at the highest temperature for 10-15 minutes until cooked, or the outside crust is beginning to char. Keep checking to see if the pizza is ready and check it does not burn.
• Pre-heat your Ooni for 15 minutes.
• Then remove the dough from the bowl and on a floured surface create a disk by putting your fist in the middle. Then to create a real Neopolitan pizza base, rotate the dough in your hands to keep a thin base with a slightly thicker outside rim. It will stretch under its own weight.
• Prepare your pizza peel (paddle) by sprinkling with flour (or semolina flour if you can find some).
• Place the pizza dough on a large floured chopping board and load your pizza with your favourite ingredients. Start by spreading tomato passata and a bit of olive oil from the middle with a spoon, then add mozzarella and anything else you fancy.
• When ready slide the pizza onto the pizza peel.
• With a sharp movement slide the pizza into the Ooni.
• Keep an eye on the pizza, removing it and turning 90 degrees every 15 seconds or so. It will be ready very quickly. Make sure it does not burn or catch fire.

PIZZA POT PIE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Preheat oven to 350 degrees F (175 degrees C). Press 1 pie crust into the bottom of a 9-inch cake pan.
• Combine sausage, marinara, green bell pepper, and onion in a bowl. Fill the bottom crust with marinara mixture and top with mozzarella cheese. Cover with the second crust, crimping the edges to seal. Cut an "x" in the top crust to release steam. Sprinkle Italian seasoning and garlic powder over top crust and arrange pepperoni over seasonings.
• Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.

PIZZA POT PIE

Steps:

• Put the pizza dough in a medium bowl and coat well with 1 tablespoon of the oil. Cover with plastic wrap and put in a warm place until doubled in bulk, about 1 hour depending on the dough.
• Meanwhile, preheat the oven to 400 degrees F. Put the garlic, bell peppers and onions in a food processor and pulse until finely chopped, scraping down the sides of the bowl halfway through.
• Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 4 minutes. Add the onion mixture and cook, stirring occasionally, until the moisture has evaporated from the pan and the onions are soft, about 5 minutes. Stir in the marinara sauce, oregano, red pepper flakes, 1/4 cup water, 1/2 teaspoon salt and several grinds of black pepper. Bring to a simmer, reduce the heat to medium low and cook, uncovered, stirring often, until thick, about 15 minutes.
• Brush the sides and lip of a 1-quart (6-inch) ramekin with the butter. Line the bottom and sides with the Havarti. Fill with 1 1/2 cups of the hot marinara-sausage sauce. Reserve the remaining sauce for another use. Gently pull and stretch the pizza dough into a 10-inch circle and place it over the ramekin, leaving a 2-inch overhang all around. Gently press around the edges of the ramekin to lightly seal. Put on a baking sheet and bake until golden brown and the top sounds hollow when you tap it, about 30 minutes.
• Carefully remove the baking sheet from the oven, transfer the ramekin to a heatproof surface and place a plate on top. Carefully invert the ramekin onto the plate, using a spoon to gently pry the dough from the dish. Serve hot.

EASY PIZZA SAUCE RECIPE

Steps:

• Add butter and olive oil to a large skillet and heat until butter has melted.
• Add onions and cook over medium-high heat until the onions have turned translucent.
• Add the garlic and cook just until fragrant.
• Add the remaining ingredients and stir until smooth.
• Add 1 cup of water and stir to combine.
• Reduce heat to low and allow the sauce to simmer until thick.
• If sauce becomes too thick, add more water and simmer until desired consistency.
• Store leftovers in the refrigerator for up to 4 weeks or freeze for up to 3 months.

ITALIAN PIZZA POT PIE

Steps:

• 1. Heat oven to 425. Lightly spray a 9" deep dish pie pan. Place the 1st pie shell in bottom of pan, brush w/ 1 tbsp oil , sprinkle w/ 1 tsp Italian herbs.In large skillet, over med-high heat, add 1 tsp oil. Add sausage crumbles, ( if not already cooked,) mixed peppers and mushrooms. Cook until sausage is fully cooked, let cool.
• 2. In large bowl, mix together cream cheese, shredded cheese and 1 tsp Italian herbs. Spoon in the sausage mix, mix well. Pour in the pasta sauce, mix well and spoon into pie shell.
• 3. Top with the remaining pie shell. Cut vents in top. Brush w/ remaining oil, sprinkle w/ Parmesan cheese. Place pepperoni slices on top. To prevent crust from burning, place strips of foil on edges of crust. Bake about 25 mins, taking foil off the edges the last 5 mins until crust is golden brown.

PIZZA PIE

Steps:

• 1. Let piecrusts stand at room temperature according to package directions. Lightly grease a 9-inch pie plate. Sprinkle pie plate with cornmeal. Set aside.
• 2. Unfold pie crusts. Transfer one of the crusts to prepared pie plate. Sprinkle one-third of the shredded cheese over bottom crust. Pour half of the Hot and Spicy Pizza Sauce over cheese. Top with the sausage-pepperoni mixture, another one-third of the shredded cheese, and the remaining Hot and Spicy Pizza Sauce. Top with remaining shredded cheese. Cut several slits in remaining crust. Place top crust on filling. Trim and flute edge. Brush with milk or water.
• 3. Bake in a 425 degree F oven about 30 minutes or until pastry is golden and pie is heated through. Let stand 10 minutes before serving. Cut into wedges. Makes 6 servings.

ITALIAN SAVORY RUSTIC PIE

Steps:

• Pre-heat oven to 350° (180° celsius). Lightly grease a 7 or 8 inch (18 - 20 centimeter) pie/cake pan.
• ** If you want to make your own dough you can use this recipe, the pinch of sugar may be eliminated. Easy Homemade Pie Dough or Savory Pie Dough

ITALIAN PIZZA PIE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Combine 4 cups flour with 1 cup shortening. Add in 2 eggs and 1/2 cup cold water to make the crust. Separate dough into 2 portions, one for top and one for bottom. Roll bottom crust and place in the bottom of a 12x15 inch baking pan.
• When you buy the cold cuts you will buy them in chunk form. Dice each chunk into small pieces. Meanwhile cook pasta until almost done.
• When you're through cutting the cold cuts place them in a large mixing bowl. Place the cooled pasta on top. In a separate bowl beat 12 eggs. Add a little pepper to taste. Pour the eggs on top of cold cut mixture. Mix ingredients with your hands or a large spoon if you prefer.
• Place in the prepared bottom crust. Roll out the top crust and make 3 slits for air in the top. Place on top and bake at 350 degrees F (175 degrees C) for about 1 hour. ENJOY!