Upside Down Pizza Pot Pie Recipes

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.

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.