Pizza Pot Pies

My son-in-law sent a video of the Pizza Pot Pies from Chicago Pizza and Oven Grinder Co. As we watched the Pizza Pot Pie being inverted on the plate with all the saucy meat and melted cheese spilling into a golden pizza crust bowl, we knew we had to create it at home. So here is what we did…

pizza-pot-pies

Pizza Crust:
3/4 cup warm water (about 110°)
1 (2¼ tsp) pkt dry yeast
2 tsp sugar
2 Tbl olive oil
2 cups flour
3/4 tsp salt

Sprinkle yeast over warm water, sprinkle sugar over yeast.  When yeast if foamy, add olive oil, flour, and salt.  knead.  Let rise in warm place until doubled. While waiting for dough to rise, make filling.

Pizza Pot Pie Filling:
1 lb ground turkey sausage
1/2 cup chopped onion
2 (8 oz) can tomato sauce
1 tsp Italian seasoning
1/2 tsp oregano
1/4 tsp seasoned salt
1/8 tsp garlic powder
20 slices turkey pepperoni, cut into quarters
1 (oz) can sliced black olives, drained
12 large slices mozzarella cheese
1 cup shredded sharp cheddar

In large skillet, brown turkey sausage and onion. Add tomato sauce, Italian seasoning, oregano, seasoned salt, garlic powder, pepperoni, and olives. Set aside. *Add peppers, mushrooms, your favorite pizza toppings.

Preheat oven to 350°. Spray or butter 4 oven-proof bowls (I used bowls approx 6″ diameter and 1½” deep, see picture above). Line each bowl with 3 slices mozzarella, overlapping to totally cover inside of bowl (break slices in half if necessary). Sprinkle 1/4 cup shredded cheddar in bottom of each bowl. Spoon 1/4 of filling into each bowl over cheese. Divide dough into 4 even pieces. Roll or stretch each piece into a round large enough to fit over the bowls and over the edge about 1/2″. Press around edge of bowls to seal dough. Set bowls on cookie sheet covered with foil. Bake 20-25 minutes or until pizza crust is golden brown. Remove from oven, let sit a couple minutes. Invert each pizza pot pie onto a plate, use a rubber scraper to get every bit of cheese, grab forks and serve. Makes 4 servings.

Advertisements

Pizza Pie

Happy Pi Day! You know, 3.14. Any excuse for pie is OK by me. To celebrate, I chose to make main dish pie rather than pie for dessert.

Pizza Pie

Pizza Pie 1   Pizza Pie 2

Pizza Pie

Pizza Crust:
3/4 cup warm water (about 110°)
1 (2¼ tsp) pkt dry yeast
2 tsp sugar
2 Tbl olive oil
2 cups flour
3/4 tsp salt (I like to use season salt)

Sprinkle yeast over warm water, sprinkle sugar over yeast. When yeast if foamy, add olive oil, flour, and salt. knead. Let rise in warm place until doubled. While pizza dough is rising make filling.

Filling:
1 (8oz) pkg cream cheese, room temp
2 cup grated mozzarella cheese
1 lb sausage (I use Italian turkey sausage)
1/2 cup chopped onion
1/2 cup chopped peppers (I use mixture of red, green, and yellow)
1 (2.25oz) can sliced black olives, drained
1/2 cup quartered turkey pepperoni
1 tomato, diced, salted
1 egg, beaten with 1 tsp water
turkey pepperoni, green onion sliced, and oregano for garnish

Preheat oven to 350°. Put cream cheese and mozzarella cheese in large bowl; set aside. Brown sausage. Add onion and peppers; cook just until tender. Drain. Add olives and pour over cheeses in large bowl. Mix thoroughly to incorporate all ingredients.

Spray and sprinkle cornmeal in a large (9″deep dish or 10″) pie plate. Divide dough in half. Stretch or roll one half into a circle about 11″-12″, to fit in bottom and up sides of pie plate. Place dough in prepared pie plate, fitting down in and up sides with edge of dough resting around top of plate. Spoon filling into pie plate, spreading evenly. Put diced tomato evenly over the filling. Stretch or roll remaining dough into a circle, and place over top of pizza pie. Pinch together bottom and top layers of dough, folding over as you go around. Brush top crust with egg wash, garnish with pepperoni slices, green onion, and oregano. Bake 35-45 minutes, until crust is golden brown. Slice and enjoy!
This is a variation of the recipe found at foodrecipes.info.

 

Supreme Pizza Ring

I know, I know…I have a thing about wrapping stuff up in bread. It seems to make people happy, so I think I will continue doing it.

Supreme Pizza Ring 2

Supreme Pizza Ring 1

Supreme Pizza Ring

Pizza Dough:
2 pkg (4½ tsp) dry yeast
1½ cups warm water (110°)
4 tsp sugar
4 Tbl olive oil
1½ tsp salt
4 cups bread flour

Pizza Fillings:
1 Tbl olive oil
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 (14 oz) jar pizza sauce, divided
3 cups shredded mozarella cheese, divided
1 (4 oz) bag mini pepperoni
1 cup cooked sausage crumbles
1/2 cup bacon bits
1 (3.8 oz) can sliced olives

Sprinkle yeast over warm water, sprinkle sugar over yeast.  When yeast if foamy, add oil, salt, and flour.  knead.  Let rise in warm place until doubled.  Sauté onion and peppers in 1 Tbl oil until tender, set aside.

Roll out dough to a rectangle approx. 20″x12″.  Spread 1/2 cup pizza sauce over dough.  Layer filling ingredients in order:  1½ cups cheese over sauce, then pepperoni, sausage, bacon, olives, and onion mixture.  Sprinkle another 1¼ cups cheese over toppings (save about 1/4 cup cheese for top if desired).  Roll up, starting with a long side, pinch seam to seal.

Place seam side down on a silpat lined or sprayed baking sheet, pinch ends together to form a ring.  With kitchen scissors, cut from outside edge to two-thirds toward center of ring at about 1″ intervals. Separate strips slightly, twist to allow filling to show.  Cover and let rise until doubled, about 30 minutes.  Bake at 375° for 25-30 minutes or until golden brown and crust is done.  Sprinkle remaining cheese on top for last 5 minutes of baking if desired.  Serve with remaining pizza sauce for dipping.  Pull apart, dip, and enjoy!

One Year Ago Today: Cinnamon Sugar Sour Cream Bread Cinnamon Sugar Sour Cream Bread

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cheese Olive & Buttermilk Herb Bread

This is a delicious quick bread with herbs, cheeses, and olives, a recipe on sugareverythingnice.blogspot.com. Great with soup, green salad, or make a grilled cheese sandwich. If you are like me, you will be too impatient and just eat a big fat slice warm right out of the oven with a little butter! Perfect.

Cheese Olive & Buttermilk Herb Bread

2¼ cups flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
½ tsp freshly ground black pepper
½ tsp dry mustard
½ cup Parmesan cheese
½ cup sharp cheddar
1/2 cup sliced green olives (I used black)
8 pieces sundried tomatoes, sliced thinly
1/4 cup mixture of spring onion and Italian parsley
2 tsp thyme leaves or 1 tsp dried thyme
2 eggs
2½ Tbl olive oil
1¼ cups buttermilk

Preheat oven to 350°. Generously butter large loaf pan and dust with flour. In large bowl, mix flour, baking powder, baking soda, salt, pepper and mustard. Add Parmesan and cheddar cheeses, olives, sundried tomatoes, spring onion, parsley and thyme and stir together. In separate bowl, whisk eggs, olive oil, and buttermilk. Add to dry ingredients and stir until just combined. Pour batter into prepared pan. Bake 40-45 minutes or until fine skewer inserted in the middle of the loaf comes out clean. Leave in pan for 5 minutes before turning out onto wire rack.

One Year Ago:  Giant Chocolate Chip Cookies  Giant Chocolate Chip Cookies

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Fougasse (Provençal Bread with Olives & Herbs)

The look of this bread was interesting to me, plus the herbs looked wonderful.  Reading about Fougasse, I found out it is a type of bread typically associated with Provence but found (with variations) in other regions.  Some versions are sculpted or slashed into a pattern resembling an ear of wheat or a leaf.  It is a simple and versatile flat bread…pronounced “foogass“.  You can add different herbs, olives, and cheese to create your own taste.  Pull apart and enjoy.

                     

This recipe from thehungrymouse.com

1¹⁄3 cups warm water (about 110°)
1 tsp dry yeast
1 tsp sugar
2 Tbl olive oil
4 cups flour
1 tsp salt
1/4 cup kalamata olives, minced
1/4 cup green olives, minced
2 Tbl parsley, minced
2 Tbl thyme, minced
1 Tbl rosemary, minced
Sea salt
freshly cracked black pepper

In a large bowl of mixer, add warm water and sprinkle yeast and sugar; let sit until foamy, 10 minutes.  Stir in oil, flour, and salt and mix until a dough forms.  Knead.  Cover with damp towel, let sit until doubled in size about 1½ hours.

Divide dough into 5 equal pieces.  Working with one piece at a time, roll into a rough 8″ x 5″ triangle.  Transfer rectangle to a cornmeal-dusted Silpat or parchment lined baking sheet.  Cut slashes in middle of dough to make desired design (traditionally was made to look like wheat stalk or leaf).  Spread slashes apart a bit with your fingers.  Cover with a damp towel, let rest until puffed, about 30 minutes.

Heat oven to 450°.  Combine olives and herbs in bowl.  Lightly brush each dough piece with olive oil, sprinkle with olive mixture, and season with salt & pepper.  Bake, until golden brown, watch closely 8-15 minutes, time depends on thickness.

One Year Ago Today:  Lemon Crumb Muffins with Lemon Glaze

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Italian Muffuletta

This is our new favorite sandwich.  The olive spread has intense flavor and all the meat and cheese, it is an incredible bite!  Plus, the presentation is an impressive stack of goodness.  It can easily be made on a purchased Italian loaf, but if you have the time there is nothing like homemade bread.  From tasteofhome.com.

Italian Bread (1 loaf):
1¼ cup warm water (110°)
2¼ tsp (1 pkt) dry yeast
1 tsp sugar
1 Tbl olive oil
3 cups bread flour
1½ tsp salt
1 egg white
sesame seeds

In bowl of mixer, pour warm water, sprinkle yeast over water, and sprinkle sugar over yeast.  Add olive oil, flour, and salt, mix and knead.  Turn dough out into greased bowl, turn over to coat, cover and let rise 1 hour.  Punch down.  Form into loaf, round or oval, your choice.  Put on Silpat on perforated sheet or lightly sprayed baking sheet.  Cover and let rise about 30 minutes.  Preheat oven to 425°.  Brush loaf with egg white and sprinkle with sesame seeds.  Bake for 35 minutes, cover with foil during baking to stop over-browning.  Cool completely.

Filling:
2/3 cup pimiento-stuffed olives, chopped
1 can (4-1/4 ounces) chopped ripe olives
6 tablespoons shredded Parmesan cheese
1/4 cup Italian salad dressing
2 teaspoons minced garlic
1/2 pound sliced deli turkey
1/4 pound sliced Swiss cheese
1/4 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1/4 pound thinly sliced ham

In a small bowl, combine green olives, black olives, Parmesan, dressing, and garlic, set aside.  Cut bread in half horizontally and carefully hollow out some of top and bottom of insides for filling.  Spread half of olive mixture over bottom half of bread.  Layer with turkey, Swiss cheese, salami, provolone cheese, ham.  Spread remaining olive mixture on underside of bread top and place on sandwich.  Cut into individual portions to serve.

One Year Ago Today:  Homemade Pizza

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Hamwiches on Homemade Buns

This is a family favorite for dinner.  It combines lots of great flavors in a bun all warm and melted together!

Hamwiches

Buns:
1¾ cup warm water (approx. 110°)
3 tsp yeast
3 Tbl sugar
3 Tbl oil
4 2/3 cup flour
1 tsp salt

In large bowl for mixer, sprinkle yeast over warm water, and sprinkle sugar over yeast.  Let proof until foamy.  Mix in oil, flour, and salt.  Knead.  Place in sprayed bowl, cover and let rise until double, about 1 hour.  Roll out and cut out buns (Makes about 16 4″ buns), place on baking sheets and cover to let rise about 1/2 hour.  Bake in a preheated 375° oven for 15 minutes or until golden brown.  Cool.

Hamwich Filling:
1 (14 oz) turkey kielbasa, beef kielbasa, or ham, your favorite precooked meat, cubed
2 cups shredded cheddar cheese
1 (3.8 oz) can sliced olives, drained
1/3 cup finely chopped onion
4 hard boiled eggs, chopped
1/3 cup mayonnaise
1/2 cup chili sauce
1/2 tsp celery salt

Mix together turkey, cheese, onion, olives and eggs.  In separate small bowl mix mayo, chili sauce and celery salt, stir into turkey mixture.  Spread on sliced buns.  Wrap in foil, individually or in a group on a baking sheet and bake in preheated 400° oven for 15 minutes.

Homemade Pizza

Welcome to Monday Night Pizza at our house.  Most of the time I use turkey sausage, turkey pepperoni, low fat mozzarella and veggies to help us feel better about eating pizza.  We think it tastes great!

Homemade Pizza

Pizza Crust:
2 pkg yeast
1½ cups warm water (110°)
4 tsp sugar
4 Tbl olive oil
1½ tsp salt
4 cups flour

Sprinkle yeast over warm water, sprinkle sugar over yeast.  When yeast if foamy, add salt, oil, and flour.  knead.  Let rise in warm place until doubled.  Divide dough in half.  Stretch or roll each piece into a 10-12 inch circle.  Place dough on pizza pan that has been prepared with cooking spray and sprinkled with cornmeal.  Let rise 10-20 minutes.  Preheat oven to 500°.  Prebake each crust for 4-5 minutes (if desired for crisper crust), remove and spread with sauce, cheese, and toppings.  Bake additional 5-7 minutes until golden and bubbly.

Homemade Pizza Slices

Pizza Sauce:
1 (8oz) can tomato sauce
1 (6oz) can tomato paste
oregano, basil, garlic powder

You choose your spices to taste, stir together.  Spread half on each crust.

Toppings:
low fat mozzarella
turkey sausage, browned
turkey pepperoni
sliced mushrooms
sliced yellow, orange, and green peppers
sliced black olives