Topsy Turvy Pizza Pot Pie Recipes

TOPSY TURVY PIZZA PIE

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: This is an interesting way to do a pizza. I got the idea from Deb Crane, and Maggie... and they posted videos from the Chicago pizza place that made these famous. This is my version of the dish. The whole idea is to put all your ingredients into an ovenproof bowl, and drape the crust over the bowl. Then, after it bakes, you invert, and remove the bowl. And you have Pizza in a bowl.
• 3. Gather your ingredients.
• 4. Place a rack in the bottom position, and preheat the oven to 400f (205c).
• 5. Chef's Note: You want a bowl to put all the ingredients in... It should be ovenproof, and 3 to 4 inches in diameter.
• 6. Add some cheese to the bottom of the bowl... my choice is mozzarella.
• 7. Add another cheese (optional), I chose provolone.
• 8. Add some pepperoni (optional).
• 9. Add some Italian sausage (optional).
• 10. Add some mushrooms (optional).
• 11. Add some pizza sauce (not optional).
• 12. Cover with the pizza crust, and let drape over the sides of the bowl.
• 13. Brush the dough with egg yolk, mixed with a bit of water.
• 14. Place into the preheated oven, and bake until the crust is brown, about 18 minutes.
• 15. Allow to rest for 5 minutes.
• 16. PLATE/PRESENT
• 17. Flip on a plate, and remove the bowl. Enjoy.
• 18. Keep the faith, and keep cooking.

TOPSY-TURVY PIZZA POT PIE

Steps:

• Rinse mushrooms, and trim and discard discolored stem ends; thinly slice mushrooms. Peel onion and thinly slice. Rinse, stem, seed, and thinly slice bell peppers. Peel and mince garlic.
• Crumble sausages into a 5- to 6-quart pan over high heat; stir until no longer pink, 4 to 6 minutes. Add mushrooms, onion, bell peppers, and garlic; stir until vegetables begin to brown, about 15 minutes. Remove from heat and stir in marinara sauce; add salt and pepper to taste. Scrape into a shallow, round 1 1/2-quart casserole or 9- to 10-inch pie pan that holds at least 6 cups. Sprinkle evenly with mozzarella.
• Separate breadstick dough into individual strips. Gently twist each strip and stretch it to fit from rim to rim over filling (if necessary, pinch ends of strips together to make longer or cut to fit), laying half the strips about 1 inch apart over pie in 1 direction and half at right angles on top of the first. If desired, weave strips over and under each other in a lattice pattern. Fold excess under and press ends against rim.
• Brush dough strips lightly with oil. Sprinkle pie evenly with parmesan cheese. Set pie on a foil-lined 12- by 15-inch baking sheet.
• Bake in a 400° regular oven or a 375° convection oven until crust is browned and filling is bubbling, 20 to 30 minutes. If edges brown too rapidly, fold foil from baking sheet up to cover pie rim loosely.

UPSIDE-DOWN PIZZA POT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray the insides of 4 ramekins.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Add onion, green bell pepper, and mushrooms; cook and stir until vegetables are softened, 2 to 3 minutes. Pour in pizza sauce and simmer until flavors have blended, 5 to 10 minutes. Stir 1/4 cup mozzarella cheese into sausage mixture.
• Spoon 1/4 the sausage mixture into each prepared ramekin; top each with 1/4 the remaining mozzarella cheese.
• Roll out the crescent roll dough; cut the dough into 4 equal pieces. Cover each ramekin with 1/4 the crescent roll dough, wrapping the dough around the edges to seal in the fillings. Arrange the pot pies on a baking sheet.
• Bake in the preheated oven until dough is light golden brown, 10 to 12 minutes. Allow to cool for 10 minutes before serving.

TOPSY-TURVY PIE

Steps:

• Heat oven to 425 degrees.
• Brown meat in oil, add onion and green pepper.
• Cook until meat is browned and onion is transparent.
• Add rest of meat filling ingredients and mix well, and pour into a 9" pie pan.
• Mix topping, beat about 20 times, then knead 8-10 times to smooth dough.
• Roll out to fit pie pan.
• Place on meat mixture and make slits on top in the dough.
• Bake 15-20 minutes, or until lightly browned.
• Let stand 1-2 minutes, and then invert over serving dish and cut into wedges.