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PIZZA POT PIE
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Pie;
- Tomato Sauce | 375g
- Roasted Chicken Pieces | 250g
- Broccoli Pieces | 250g
- Mozzarella (Diced) | 190g
- Salt | 1/2 Teaspoon
- Black Pepper (Ground) | 1/4 Teaspoon
- Pizza Dough | 680g
- Olive Oil | 4 Tablespoons
- Parmesan (Grated) | 85g
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Tomato Sauce;
- Olive Oil | 1 Tablespoon
- Garlic Clove (Minced) | 2
- Rosemary Leaves (Minced) | 1 Teaspoon
- Pancetta (Diced) | 56g
- Crushed Tomatoes | 1 Tin
- Salt | 1/4 Teaspoon
- Black Pepper (Ground) | 1/4 Teaspoon
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< METHOD >
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Light oven gas mark 6 or 200c. In a pan, prepare to make the tomato sauce by warming up the olive oil over a medium heat, then add the garlic, rosemary & pancetta then sauté until the pancetta is crisp and golden. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper, set aside.
In a large bowl, combine the tomato Sauce, chicken, broccoli, mozzarella, salt & pepper. 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.
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Aaron's Cooking Guide | "Cook Book"
No FicciónAaron's Cooking Guide is here to give you a few tips & tricks about cooking and present you with new and creative recipes every week. I'll be giving you in-depth methods on how to properly cook your favourite meals and classic dishes!
