Name: Pizza Pot-Pies
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 2 garlic cloves, minced; 1 teaspoon fresh rosemary, chopped; 2 ounces thick-cut pancetta, diced (can use thick-cut bacon); 1 (28 ounce) can crushed tomatoes; 14 teaspoon salt; 14 teaspoon pepper; 2 cups diced chicken; 1 cup broccoli or 1 cup peas; 1 cup mozzarella cheese, cubed; salt and pepper; 1 tablespoon extra virgin olive oil; 18 cup parmesan cheese; 1 thawed pizza dough, rolled out into a large rectangle

Servings: 4 persons

1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 teaspoon fresh rosemary, chopped
2 ounces thick-cut pancetta, diced (can use thick-cut bacon)
1 (28 ounce) can crushed tomatoes
14 teaspoon salt
14 teaspoon pepper
2 cups diced chicken
1 cup broccoli or 1 cup peas
1 cup mozzarella cheese, cubed
salt and pepper
1 tablespoon extra virgin olive oil
18 cup parmesan cheese
1 thawed pizza dough, rolled out into a large rectangle

1
Preheat oven to 400.
2
Sauce:.
3
Heat evoo in a saucepan over medium-high heat.
4
Add garlic, rosemary, and pancetta, saute for 5 minutes.
5
Add tomatoes and simmer for 15 minutes.
6
Salt and pepper to taste.
7
Set aside.
8
Filling:.
9
In a large bowl, combine, 3 cups sauce, chicken, vegetables, mozzarella, salt and pepper.
10
Fill 4 individual ramekins with the filling, dividing it evenly.
11
Cut dough into four small rectangles and stretch over each ramekin.
12
Brush the tops of the dough with evoo and a sprinkle of Parmesan cheese.
13
Cut a slit in the top for the steam to escape.
14
Bake for 25 minutes.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pizza Pot-Pies

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