Pizza Pot Pie alla Vodka
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 946
- Total Fat
- 66
- Saturated Fat
- 30
- Carbohydrates
- 46
- Dietary Fiber
- 5
- Sugar
- 11
- Protein
- 43
- Cholesterol
- 178
- Sodium
- 2215
- Total: 2 hr 15 min (includes rising time)
- Active: 45 min
Ingredients
8 ounces store-bought pizza dough
2 tablespoons olive oil
3 cloves garlic, coarsely chopped
1 small yellow onion, coarsely chopped
1 pound hot Italian sausage, casings removed
One 24-ounce jar vodka sauce
1/4 cup heavy cream
1/2 teaspoon dried oregano
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
12 ounces thinly sliced mozzarella
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.