Pizza Pot Pie

(makes 4 individual)

Two summers ago, I visited Chicago (aka the land of deep dish pizza) with my mom. It was certainly a trip filled with tons of good food, and lots of pizza tasting. The highlight of our trip was eating at the Chicago Pizza and Oven Grinder Company. CPOG is famous for pizza pot pies. You read that right, PIZZA POT PIES and yes, it is a delicious as it sounds. This place is a hidden gem for sure. The line to get in can be long, but it’s well worth the wait!

This was honestly one of the best pizzas I’ve ever eaten, if not THE best pizza I have ever eaten.

I should mention that I’ve been to Italy and tried pizza in 5 different cities. So I know how much of a bold statement this is to make, but take my word on it. It’s that good!

The first time I attempted to recreate this delicious pot pie was with some girlfriends on Galentine’s day (because what’s better than pizza and wine with good friends?!). We decided to make two whole pies with a meat filling and share it. It certainly looked and tasted great, but I didn’t feel like I was eating the famous CPOG pizza. For attempt number two, I decided to go traditional and make individual, smaller pies. I, also, subbed the meat filling for baby portobello mushrooms, like the ones I had in Chicago. The outcome was wonderful and felt much more authentic.

I fully plan on going back to Chicago just for this pizza pot pie (hopefully in the near future). Until then, I’m glad I’ve finally mastered a version of it at home.

Ingredients: - 12 slices of deli sliced Mozzarella

- 8 slices of deli sliced Provolone

- Favorite Tomato Sauce

- About 8-10 Mini Portobello Mushrooms (cut into halves or quarters depending on size)

- 1/2 of a large Pizza Dough (see homemade dough recipe)

- Extra Virgin Olive Oil

Additional Item:

(4) Oven-safe ramekins

You can use anything from a Pyrex bowl, crème brûlée dishes, french onion soup crocks, or similar that can go into the oven. I actually bought some Pyrex 10 oz custard bowls (link below) for less than $10 at the grocery store. They come in great for prepping ingredients as well as serving ice cream, fruit, or various desserts.

Instructions:

Preheat your oven to 500 degrees.

Roll your dough out on a floured surface

until it is about 1/4" thick. Lay your bowls upside down on top of the dough and cut a 1" border around them. This will eventually become the top to your pies.

Coat the whole interior and top 1" portion of the exterior of your bowls with olive oil to prevent the dough and cheese from sticking.

Then line the bottom and sides of the bowl on the inside with your cheese. I use about 3 slices (cut in half) of the mozzarella to wrap the bowl and then 2 additional full slices of provolone on the bottom. Next, add the mushrooms and top with your favorite sauce.

You will then take your oversize dough circles and cover the tops of your bowls, making sure to pinch them close to the outside edges.

Brush with a little extra virgin olive oil and cook for 15-20 mins. If the tops seem to be getting too much color for your liking, simply lay a piece foil on top until done.

Now comes the tricky (but oh so exciting) part - getting your pies out of their bowls! Be careful during the step as the bowl will be extremely hot. Using oven mitts and/or tongs, flip the bowl upside down onto your plate. Take a large spoon and stick it between the dough and the bowl moving it 180 degrees around to separate the crust away from the bowl. Using the spoon, pry the bowl off the pizza and take your tongs to lift off the bowl fully. If some cheese sticks don't worry, just used the spoon to scrape it out.

This recipe may not include butter, but if it did it would be salted!

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Links:

Pyrex Custard Bowls