Tomato Sauce: 2 cups diced roasted chicken
1 Tbs
|
olive oil
|
2
|
cloves garlic, minced
|
1 tsp
|
fresh minced rosemary leaves
|
2 oz
|
diced pancetta
|
1
|
(28-ounce) can crushed tomatoes
|
1/4 tsp
|
salt
|
1/4 tsp
|
freshly ground black pepper
|
Pizza Pot Pies:
| |
3 cups Tomato Sauce
| |
Pizza Potatoes
2 cups broccoli cut into small,
bite-sized pieces
1 1/2 cups diced mozzarella cheese
1/2 tsp
|
salt
|
1/4 tsp
|
freshly ground black pepper
|
1 1/2 lbs
|
pizza dough
|
1/3 cup
|
olive oil
|
6 Tbs
|
grated Parmesan
|
Special equipment: 6 (10ounce) ramekins
|
1 For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
2 Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.
Servings: 6
