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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These are the best!! I hardly ever make a meal twice and still I find my self making these several times a month. My boy-friend hates cooked vegetables so I don't add any into his. (Don't worry he still likes his veggies raw! Read more !). Sometimes I add sauted onions and bell peppers, whatever you'd put on a pizza really. Ingredients:
sauce |
1 tbsp evoo |
2 garlic cloves, minced |
1 tsp fresh rosemary, chopped |
2 ounces thick-cut pancetta, diced (can use thick-cut bacon) |
1 (28-ounce) can crushed tomatoes |
1/4 each salt and pepper |
filling |
3 cups sauce |
2 cups diced chicken |
1 cup broccoli or peas |
1 cup mozzarella cheese, cubed |
salt and pepper |
1 tbsp evoo |
1/8 cup parmesan cheese |
topping: thawed pizza dough, rolled out into a large rectangle |
Directions:
1. Preheat oven to 400
2. Sauce:
3. Heat evoo in a saucepan over medium-high heat.
4. Add garlic, rosemary, and pancetta, sauté for 5 minutes
5. Add tomatoes and simmer for 15 minutes. Salt and pepper to taste. Set aside.
6. Filling:
7. In a large bowl, combine, 3 cups sauce, chicken, vegetables, mozzarella, salt and pepper.
8. Fill 4 individual ramekins with the filling, dividing it evenly.
9. Cut dough into four small rectangles and stretch over each ramekin.
10. Brush the tops of the dough with evoo and a sprinkle of Parmesan cheese.
11. Cut a slit in the top for the steam to escape.
12. Bake for 25 minutes.
13. * the next time I make these, I will add a picture
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