Today’s post is happening a little later than normal because I’m more tired than normal. I started cleaning and packing yesterday and threw away about 6 bags of junk, boxes, recyclables and got rid of my Oliver-chewed dining chairs. I think I went up and down the back stairs at least 18 times! If I wasn’t tired enough, my allergies kicked in once I started dusting (I’m super allergic to dust) and my eyes feel tired and puffy. But even though I’m tired, the sort of sunny skies and warm weather are motivating me to check some things off my list today!
Now onto this pizza pot pie! If you ever get the chance to visit Chicago, I recommend you check out Chicago Pizza and Oven Grinder. They’ve been here forever and the food is so good! They specialize in oven grinders, which are basically sandwiches, and, you guessed it, pizza pot pies.
I always opt for the pizza pot pie because it’s delicious and hearty and, well, I just love pizza! I finally got around to try recreating one at home and the first one was kind of a mess, but this one turned out pretty awesome, even though it doesn’t look totally gorgeous. The real key is to have better cheese (mine melted into the sauce so you can’t even see it) and a sauce that’s not too runny. Next time I’ll use mozzarella, not provolone.
- thin crust pizza dough
- meat sauce with or without mushrooms, warmed
- sliced mozzarella
- Spray ramekins (love these gold-rimmed ones) or even small bowls with slanted sides with Pam.
- Layer the cheese down first, add the sauce and then top with a thin round of dough.
- Make sure you spray the sides of the ramekin too so the dough doesn’t stick on the outside.
- I brushed my dough with olive oil and sprinkled with salt, parmesan would be nice too!
- Bake on a baking sheet for 20-25 minutes at 450 degrees until the crust is golden brown.
- Let cool for about 5 minutes before flipping. Top with freshly grated Parmesan!