Pizza Pot Pie

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Ingredients

1 onion , chopped
1 tablespoon vegetable oil
1 cup carrot , shredded
6 ounces of minced meat
14 ounces of canned tomatoes
14 ounces of pizza dough , thawed, divided into 4 balls
1 ounce - butter
7 ounces of low-moisture mozzarella , slices
16 mushrooms , halves
1 egg
1 tablespoon milk

Nutritional Information

648 kcal
Calories
67 g
Carbs
33 g
Protein
28 g
Fat

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It may seem strange at first, but this pizza pot pie dish is a classic one. Basically, it’s an upside-down pizza baked in a clay pot - when you serve it the crust becomes a bowl.

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Steps

1
Done

Heat the vegetable oil in a skillet and cook the onion until soft.

2
Done

Add the shredded carrots and cook them for 1-2 minutes.

3
Done

Add the minced meat and cook further until the meat turns light brown.

4
Done

Add the canned tomatoes and cook for a few more minutes.

5
Done

Preheat the oven to 360 degrees F/180 degrees C.

6
Done

Flour your countertop and place one dough ball on it. Also, flour the dough and your rolling pin, then roll out the dough. Turn it occasionally, in order to keep an approximately circular piece. Roll it until you reach about 0.3-inch (0.7 cm) thickness.

7
Done

Grease 4 clay pots (about 7 inches / 18 cm diameter) with butter.

8
Done

Divide the mozzarella slices on the bottom and edges of each clay pot.

9
Done

Add 3-4 mushroom halves into each pot, then add meat and tomato mixture equally into each pot.

10
Done

Top the clay pots with pizza dough sheets, keeping the edges of the dough outside the pot. Press the dough with your fingers to stick it to the pot.

11
Done

Make egg wash by whisking the egg with milk.

12
Done

Spread egg wash on the top of the dough, using a silicone brush.

13
Done

Transfer the clay pots into the oven and bake them for 25 minutes.

14
Done

When the crust is golden brown, remove the pots from the oven.

15
Done

Turn over the pizza pot pie on a plate, so the melted mozzarella remains above.

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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