Watch how to make a pizza pot pie

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Pizza pot pie is one of the recipes I reach for when I'm in a hurry. It's quick, absolutely delicious, and looks fantastic. I don't take the credit for coming up with this concept of the pizza pot pie. But whoever came up with the idea is a pizza genius! However, the pizza sauce recipe and pizza dough recipe are all my own! You can put any toppings you want in this pizza pot pie. You can even add a layer of pizza dough to the bottom of the ramekin before adding the rest in. Double the pizza crust!
Pizza pot pie
2 16-ounce ramekins
1 tablespoon butter
2 tablespoons olive oil
½ cup onion, finely chopped
2 cloves garlic, minced
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1 ½ teaspoons dried oregano
½ teaspoon cayenne pepper
1 teaspoon dried thyme
2 small fresh basil leaves
salt and pepper to taste
4 slices mozzarella cheese
2 slices provolone cheese
6 slices deli pepperoni
¼ cup green pepper, chopped
¼ cup red pepper, chopped
1 slice of onion
4 baby bella mushrooms, quartered
Pizza dough (Use half of the dough for 2 pies.)
1 egg (egg wash optional)
1. In a large skillet melt the butter with the oil. Add the onions and garlic and sauté until onions are translucent.
2. Add tomato sauce, tomato paste, dry herbs, salt, pepper, and basil leaves.
3. Stir and simmer for 20 minutes or longer depending on your taste.
4. Set aside.
5. Place slices of mozzarella cheese in the bottom of the ramekins.
6. Don’t worry about covering every inch. The cheese will melt and spread out.
7. Add a slice of provolone cheese on top of the mozzarella.
8. Place the pepperoni slices on top in an even layer.
9. Add onion, mushroom, green pepper, and red pepper.
10. Add another slice of mozzarella.
11. Spoon the sauce over the layers. About 3-4 tablespoons per ramekin.
12. Shape and stretch pizza dough for each individual pie. Lay the dough over the ramekin and press any excess dough onto the sides of the ramekin.
13. Brush with egg wash.
14. Bake in a 450-degree oven for 15 to 30 minutes or until brown. The cook time depends on how thick or thin you made your dough. Just keep an eye on it.
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This is an Italian-spiced recipe, using thyme, parsley and fennel seed to flavor the dish. You can also opt for a Mexican-themed version by replacing these Either way, this is easy and delicious!
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