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Ever wonder how you could make a healthy, gourmet pizza without making a mess? This recipe for a d deconstructed pizza pot pie is the perfect solution. The puff pastry top has been substituted for pizza dough, and the result is both pretty and tasty: the flaky, buttery top crumbles with the slightest tap of your fork. The filling is piping hot, fresh, full of flavor and much lighter than your regular slice. Cook to impress with this recipe, whether it’s for yourself or for your guests.
Recipe
1 1/2 cups prepared tomato sauce (Ragu or whichever brand you prefer)
1 cup diced roasted chicken
1 cup chopped broccoli
1/2 cup shredded mozzarella cheese
1/2 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 cup olive oil
4 tablespoons Parmesan cheese
1 package puff pastry
4 small ramekins (ceramic bowls)
1. Preheat oven to 400 degrees Fahrenheit
2. Thaw and prepare puff pastry according to directions on package. Cut into four 4-by-4 inch squares large enough to cover the edges of the ramekins.
3. Combine tomato sauce, roasted chicken, broccoli, mozzarella, salt and pepper in a large bowl, and stir.
4. Divide filling evenly among the four ramekins.
5. Press a puff pastry square on top of each ramekin, making sure to seal the sides around the ramekin.
6. Brush each of the tops with olive oil and sprinkle with Parmesan cheese.
7. Bake for 20 minutes or until puff pastry has risen and is golden.
If you don’t have ramekins, cut the puff pastry into 3-by-5 inch rectangles. Make into pizza pockets, using two rectangles of pastry for each pocket and sealing with a fork.
Terrie Lin is a staff writer. E-mail her at features@nyunews.com.
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