The guys love Chicken Pot Pie and this is a different version of that recipe but with pizza.
Serving Size: 6 single serving pies
- 1 1/3 cup warm water
- 1 package dry yeast
- 3 ½ cups Robin Hood all-purpose flour, plus more for kneading
- 1 teaspoon salt
- 2 cups marinara sauce
- 1 (12 ounce) package fully cooked chicken Italian sausage, diced
- 1 cup finely diced green or red bell pepper
- 1 cup chopped mushrooms
- ½ cup diced red onion
- ½ cup pepperoni, cut into quarters (optional)
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- 2 cups shredded mozzarella cheese, divided
- ¼ cup grated parmesan cheese
- Olive oil for brushing
- Sprinkle the yeast over the warm water and stir to combine. Let sit 5 minutes until it starts to bubble.
- In a large mixing bowl, stir together the flour and salt. Make a small well in the center and pour the water and yeast mixture in the center. Using a fork, whisk together from the center of the well, slowly incorporating more flour from the edges.
- When a loose ball forms, transfer to a floured surface and knead for 5 minutes until dough is smooth and elastic. Transfer to a bowl coated with olive oil and cover in plastic wrap. Let rise until dough doubles in volume, about 1 ½ hours.
- In the meantime, prepare the filling. Combine marinara sauce, sausage, bell pepper, onion, pepperoni, oregano, garlic powder, and 1 cup of mozzarella.
- Evenly distribute the mixture into 6 ramekins (or an 8×8 bake dish). Sprinkle the reserved mozzarella on top of the filling.
- Preheat the oven to 400℉.
- Cut the risen dough into equal halves, and reserve one half for a future pizza. Dough will keep 2-3 days in the refrigerator or up to 1 month in the freezer. Divide the other half into 6 equal pieces for the pot pies.
- Roll out each piece of dough into a 6-7 inch circle. Lightly coat the edges of the ramekin with olive oil and place the dough circle on top, gently pressing around the edges. Cut a small slit in top of each with a knife. Brush with olive oil and sprinkle with parmesan cheese.
- Bake 20 minutes or until golden brown.