Pizza Pot Pie

When I was in Architecture School I was getting ready to go on a trip to Chicago with a seminar class and our professor was telling us about her favorite restaurants and she mentioned a place that has an upside down pizza. Well that definitely got my attention. She said they put all the toppings in a large bowl with the cheese and sauce and then stretch the crust over the top of the bowl and bake it. When it is finished they bring it to the table, set it in front of everyone and flip it over so the crust is on the bottom and the toppings just fall into place.



It is now over 5 years since that seminar and I ran across a link to the restaurant and I decided to give it a shot myself. I did decide to make individual pizza pot pies using small ramekins as I am often serving for one and if you are serving a family you can individualize the toppings for each person - perfect for a make your own pizza night!

Pizza Pot Pie: Serves 6

1lbs Lean Ground Beef (I used 93% Lean)
1 Medium Onion - Diced
15oz Tomato Sauce
2-3TB Tomato Paste
3TB Fresh Basil (1TB Dried)
1/2tsp Onion Powder
1/2tsp Garlic Powder
6oz Mozzarella Cheese Shredded (I used Part Skim Milk)
12oz Fresh Spinach
1 Pizza Dough (I used Pillsbury's Classic)
Salt & Pepper

In a medium saute pan brown the beef and onions together with some salt and pepper. Once the beef is browned drain the fat and return the beef and veggies back to the pan. Add the tomato sauce, tomato paste, basil, onion powder & garlic powder and cook over medium heat for 4-5 minutes to allow the sauce to reduce slightly and thicken up.

Now to assemble! Spray 6 ramekins that will hold approx. 1.5C. Place 1oz of mozzarella cheese in the bottom of each ramekin, topped by 1/6th of the beef, and 2oz of spinach. This should fill the ramekin. Take the crust out of the container and split into 6 equal pieces, gently stretch the dough so it will fit over the top of each ramekin and fold slightly over the sides.

Place the ramekins on a cookie sheet and bake at 425° for approximately 15-20 minutes until your dough has turned a nice golden brown. Remove from the oven and flip each ramekin over onto a plate and with a spoon gently loosen the dough from the sides of the dish then carefully lift the bowl off of the crust and the toppings will flow into the dough and your family will be really impressed with this different take on pizza!

If you will not be serving all 6 at once only flip the ones that will be used right away. Let the others cool then wrap in foil and refrigerate. When you are ready to eat reheat in the oven and flip as described above once warmed. By not flipping it right away you will be able to still have a crispy crust when you reheat.

Enjoy!

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WW: 9 Points Plus / serving