Italian Pizza Pot Pie Food

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.

PIZZA POT PIE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Preheat oven to 350 degrees F (175 degrees C). Press 1 pie crust into the bottom of a 9-inch cake pan.
• Combine sausage, marinara, green bell pepper, and onion in a bowl. Fill the bottom crust with marinara mixture and top with mozzarella cheese. Cover with the second crust, crimping the edges to seal. Cut an "x" in the top crust to release steam. Sprinkle Italian seasoning and garlic powder over top crust and arrange pepperoni over seasonings.
• Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.

PIZZA POT PIES

Steps:

• Special equipment: 6 (10-ounce) ramekins
• 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.
• 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.

PIZZA PIE

Steps:

• 1. Let piecrusts stand at room temperature according to package directions. Lightly grease a 9-inch pie plate. Sprinkle pie plate with cornmeal. Set aside.
• 2. Unfold pie crusts. Transfer one of the crusts to prepared pie plate. Sprinkle one-third of the shredded cheese over bottom crust. Pour half of the Hot and Spicy Pizza Sauce over cheese. Top with the sausage-pepperoni mixture, another one-third of the shredded cheese, and the remaining Hot and Spicy Pizza Sauce. Top with remaining shredded cheese. Cut several slits in remaining crust. Place top crust on filling. Trim and flute edge. Brush with milk or water.
• 3. Bake in a 425 degree F oven about 30 minutes or until pastry is golden and pie is heated through. Let stand 10 minutes before serving. Cut into wedges. Makes 6 servings.

ITALIAN PIZZA POT PIE

Steps:

• 1. Heat oven to 425. Lightly spray a 9" deep dish pie pan. Place the 1st pie shell in bottom of pan, brush w/ 1 tbsp oil , sprinkle w/ 1 tsp Italian herbs.In large skillet, over med-high heat, add 1 tsp oil. Add sausage crumbles, ( if not already cooked,) mixed peppers and mushrooms. Cook until sausage is fully cooked, let cool.
• 2. In large bowl, mix together cream cheese, shredded cheese and 1 tsp Italian herbs. Spoon in the sausage mix, mix well. Pour in the pasta sauce, mix well and spoon into pie shell.
• 3. Top with the remaining pie shell. Cut vents in top. Brush w/ remaining oil, sprinkle w/ Parmesan cheese. Place pepperoni slices on top. To prevent crust from burning, place strips of foil on edges of crust. Bake about 25 mins, taking foil off the edges the last 5 mins until crust is golden brown.

PIZZA ESCAROLE (ESCAROLE PIE - ITALIAN)

Steps:

• Cut bottom off escarole. Then cut in half. Clean escarole in sink of water as many times until water is clean and no dirt. Boil in pot of salted water until tender - approximately 20 minutes. If bitter add 1-2 teaspoons sugar. Drain very well. Squeeze out all excess water with hands or in paper towel or dish towel.
• Next sauté escarole in frying pan with garlic and olive oil. Cold garlic 1st in cold oil or else escarole becomes crisp. Add red pepper flakes if you like it hot.
• Add drained, sliced olives and salt as desired. Keep in mind anchovies will be salty. When done, drain excess oil out of escarole via colander.
• Place dough in oiled then buttered pan (I use brush). Make sure dough comes up sides of pan. Put escarole mixture inside dough. Add anchovies on top in layered pieces. Stir lightly through. Put on top layer of dough for crust. Pinch seems together tightly of top and bottom dough layers. Brush with oil on top and melted butter. Make fork holes for ventilation.
• Bake 400ºF for 15 minutes. Then reduce to 350ºF for 30 minutes or until golden brown.
• Brush melted butter on top crust when removed from oven.

EASY PIZZA POT PIE

Steps:

• Brown ground beef, pepper, and onion in a large skillet over medium-high heat until no longer pink. Drain.
• Add marinara and pepperoni to the skillet; stir to combine. Pour into 9-inch x 13-inch baking dish. Top with shredded cheese.
• Separate the dough into 10 mini biscuits. Place biscuits evenly on top of the cheese.
• Bake at 350F (180C) for 25-30 minutes, or until biscuits are golden brown and cooked through. Check on the casserole about halfway through the baking time. If the biscuits start to get too brown before they are completely cooked through, just cover the casserole with foil and continue to bake (covered) until done.

ITALIAN PIZZA PIE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Combine 4 cups flour with 1 cup shortening. Add in 2 eggs and 1/2 cup cold water to make the crust. Separate dough into 2 portions, one for top and one for bottom. Roll bottom crust and place in the bottom of a 12x15 inch baking pan.
• When you buy the cold cuts you will buy them in chunk form. Dice each chunk into small pieces. Meanwhile cook pasta until almost done.
• When you're through cutting the cold cuts place them in a large mixing bowl. Place the cooled pasta on top. In a separate bowl beat 12 eggs. Add a little pepper to taste. Pour the eggs on top of cold cut mixture. Mix ingredients with your hands or a large spoon if you prefer.
• Place in the prepared bottom crust. Roll out the top crust and make 3 slits for air in the top. Place on top and bake at 350 degrees F (175 degrees C) for about 1 hour. ENJOY!

ITALIAN EASTER PIE

Steps:

• Prepare the crust: Combine flour, sugar, and salt in the bowl of a food processor and pulse until combined, 3 to 4 times. Add butter and egg; pulse until mixture resembles coarse meal, 8 to 10 times. Sprinkle ice water over dough; pulse until dough begins to form a ball. Turn dough out onto a lightly floured surface; divide in half, and shape into 2 (4-inch) disks. Wrap each in plastic wrap, and refrigerate 30 minutes or overnight.
• Preheat oven to 350°F with rack in middle position. Unwrap 1 disk of dough on a lightly floured surface. Roll to a 16-inch circle, and carefully fit into a 9-inch springform pan coated with cooking spray, leaving a 1-inch overhang. Refrigerate until ready to use.
• Prepare the filling: Cook Italian sausage in a large nonstick skillet over medium-high, breaking up sausage with a spoon until crumbled and cooked through, 5 to 7 minutes. Transfer sausage to a plate and let cool completely, about 15 minutes. Whisk ricotta, mozzarella, pepper, and 3 of the eggs in a large bowl. Stir in salami, capicola, and ham.
• Shingle prosciutto slices in bottom of prepared dough-lined pan. Spread ricotta mixture over prosciutto. Scatter browned sausage over ricotta mixture, pressing lightly into an even layer. Shingle red bell peppers over sausage; top with spinach and Parmesan.
• Roll remaining dough into a 12-inch circle on a lightly floured surface. Carefully place over filling. Trim overhang so that it's even with bottom crust; pinch top and bottom crusts firmly together. Fold dough under and crimp edges.
• Lightly beat remaining egg and brush liberally over top of pie. Using a paring knife, cut 4 (1-inch) vents in top of dough in a circular pattern. Place pie on a rimmed baking sheet. Bake until crust is golden brown, about 1 hour. Cover with aluminum foil and bake until a thermometer inserted in center of pie registers 150°F, about 30 more minutes. Transfer pie to a wire rack, and let cool at least 3 hours before serving. Carefully remove sides of pan, and cut pie into slices to serve. Or cool completely, and refrigerate for up to 2 days.

ITALIAN SAVORY RUSTIC PIE

Steps:

• Pre-heat oven to 350° (180° celsius). Lightly grease a 7 or 8 inch (18 - 20 centimeter) pie/cake pan.
• ** If you want to make your own dough you can use this recipe, the pinch of sugar may be eliminated. Easy Homemade Pie Dough or Savory Pie Dough