Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Pizza Pot Pie alla Vodka
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- Level: Easy
- Total: 2 hr 15 min (includes rising time)
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 946
- Total Fat
- 66 g
- Saturated Fat
- 30 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 43 g
- Cholesterol
- 178 mg
- Sodium
- 2215 mg
Inspired by the famous pizza pot pie served at Chicago Pizza and Oven Grinder Co., we dreamed up a homemade version with the same oozy cheesy goodness using store-bought pizza dough and extra-melty sliced mozzarella from the deli case. To nudge it over the top, we gave our version an “alla vodka” spin, using store-bought vodka sauce, hot Italian sausage and an extra splash of cream.
- Level: Easy
- Total: 2 hr 15 min (includes rising time)
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 946
- Total Fat
- 66 g
- Saturated Fat
- 30 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 43 g
- Cholesterol
- 178 mg
- Sodium
- 2215 mg
Ingredients
Directions
- Put the pizza dough in a medium bowl and coat well with 1 tablespoon of the oil. Cover with plastic wrap and put in a warm place until doubled in bulk, about 1 hour depending on the dough.
- Meanwhile, preheat the oven to 400 degrees F.
- Put the garlic and onion in a food processor and pulse, scraping down the sides halfway through, until finely chopped.
- Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 4 minutes. Add the onion mixture and cook, stirring occasionally, until the moisture has evaporated from the pan and the onion is softened, about 5 minutes. Stir in the vodka sauce, heavy cream, oregano, red pepper flakes, 1/2 teaspoon salt and several grinds of black pepper. Bring to a simmer, reduce the heat to medium low and cook, uncovered and stirring often, until thickened, about 15 minutes.
- Brush the sides and lip of a 1-quart (6-inch) ramekin with the butter. Line the bottom and sides with the mozzarella. Fill with 1 1/2 cups of the hot vodka-sausage sauce. (Reserve the remaining sauce for another use.) Gently pull and stretch the pizza dough into a 10-inch circle and place it over the ramekin, leaving a 2-inch overhang all around. Gently press around the edges of the ramekin to lightly seal. Put on a baking sheet and bake until golden brown and the top sounds hollow when you tap it, 30 to 35 minutes.
- Carefully remove the baking sheet from the oven, transfer the ramekin to a heatproof surface and place a plate on top. Carefully invert the ramekin onto the plate, using a spoon to gently pry the dough from the dish. Serve hot.
