PIZZA POT PIES

Pizza Pot Pies image

Yield 6 servings

Number Of Ingredients 17

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1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon minced fresh rosemary leaves
2 ounces diced pancetta
1 (28-ounce) can crushed tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups Tomato Sauce (see above)
2 cups diced roasted chicken (from a purchased roasted chicken)
2 cups broccoli cut into small, bite-size pieces
1 1/2 cups diced mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds purchased pizza dough
1/3 cup olive oil
6 tablespoons freshly grated Parmesan cheese
Special equipment: 6 (10-ounce) ramekins

Steps:

Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta and sauté until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
Preheat the oven to 400°F. In a large bowl, combine the tomato sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly among six 10-ounce ramekins. Roll out the pizza dough 1/2- to 3/4-inch thick, and use a paring knife to cut circles that are 1 inch larger in diameter than the ramekins. Set the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edges of each ramekin. Brush the pizza crust with the olive oil and sprinkle with the Parmesan cheese. Cut a small slit in the top with the paring knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.