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…
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.