Chicago Pizza Pot Pie
After the huge success of Chicken Chicago Pot Pie, I decided to go back to the classic version of pizza pot pie. Ironically, you can only get this in Chicago, probably. It was created at Chicago Pizza and Oven Grinder Company. I didn't have the chance to taste it yet tho, but I hope this is just as close as I can replicate. I hope.
The pizza pot pie that you get in the Chicago Pizza and Oven Grinder Company has Italian sausages, mushrooms and bell peppers. I am not really a fan of putting sausages and bell peppers in my pizzas. In my humble opinion, mushrooms don't really go well with tomatoes; I prefer mushrooms with a white based sauce. Those are my preferences tho. You can of cos add any other ingredients if desired.
I decided to keep my pizza pot pie simple with just a garlic-olive oil-tomato based sauce with a trio of cheeses; provolone, mozzarella and pecorino. As for the tomatoes, I had been stuck with Muir Glen for quite some time now. I know pizzas should use San Marzano tomatoes, but I like Muir Glen for their unique freshness and yes, they are probably the only organic tomatoes that comes with fire roasted. Probably. I remembered I heard a piece of advice from a great pizza chef, "you don't have to always follow the dogma, find which ever ingredients you like and create your own metaphor." Is it Chris Bianco or Joe Beddia? Well, while I try to remember, why don't we get started with the recipe?
Ingredients:
(Make two 4 inch pot pie pizza)
Tomato Sauce:
Olive Oil, 1/4 Cup
Garlic Thinly Sliced, 3 Cloves
Chili Flakes, Pinch
Dried Basil, Pinch
Dried Parsley, Pinch
Dried Oregano, Pinch
Canned Crushed Tomatoes Preferably Muir Glen Fire Roasted, 14oz
Sea Salt, Pinch
Black Pepper, Pinch
Pizza Pot Pie:
Chicago Pot Pie Pizza Dough, 4 Dough Balls
Unsalted Butter Softened, For Brushing
Provolone Thinly Sliced, 6 Slices
Low Moisture Mozzarella Freshly Shredded, 60g
Pecorino Romano Freshly Grated, 2 TBSP
Egg Lightly Beaten, For Brushing
Sea Salt, Pinch
Black Pepper, Pinch
Fresh Basil, A Handful
Equipment:
Oven Proof Bowl 4 Inch X 2 Inch / Ramekin
Oven
Baking Tray
Cast Iron Skillet / Pan
Directions:
Please visit my “making pizza at home” page for tips and tricks.
Please visit my “Chicago pizza pot pie dough” page for the dough recipe.
Prepare tomato sauce.
In a skillet over low heat, add olive oil.
Add in garlic, chili flakes and dried herbs.
Allow the garlic to simmer in the oil for about 15 mins.
*The heat has to be on super low, or the garlic will burn very fast.*
As soon as the garlic start to brown along the edges, remove from heat and transfer into a large bowl.
Add in the tomatoes immediately.
Taste and adjust for seasoning with salt and pepper.
Mix to combine well. Mix, mix, mix.
Set aside until ready to use.
*The sauce can keep in the fridge for up to 5 days.*
Prepare and bake pizza.
Brush the oven proof bowls, inside and out, with butter.
Lay the provolone slices into each bowl, covering the bottom of the bowls fully.
Top it off with mozzarella and pecorino.
Next, spoon the sauce into each bowl, leaving at least 1/2 inch of space at the top of each bowl.
Cover each bowl with the rolled dough.
Brush the dough with egg wash.
Season lightly with salt and pepper.
Line the bowls on a baking tray.
Wack into the oven and bake for about 20 mins or until deep golden brown.
Remove from oven, put a serving plate on top of the dough, and with oven gloves protecting your hands, quickly and carefully invert the pie.
Loosen the dough all around the edge with a knife before removing the bowl.
Carefully remove the bowl with tongs.
Immediately, using a pair of scissors, cut the basil over the top.
Repeat the steps for the remaining pot pie pizza.
Serve immediately.
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