Pizza Pot Pies: serves 8 ( 5 smartpoints, 5 points +)
- 1 package active dry yeast ( about 1 T)
- 1/2 c. warm water
- 1-1/4 to 1-1/2 c. flour
- 1 tsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. sugar
Dissolve yeast in warm water in a large bowl. Stir in half of the flour, the oil, salt and sugar. Stir in enough of the remaining flour to make dough easy to handle.
Place dough on a lightly floured surface and knead about 8-10 minutes or until smooth and elastic. Place in a bowl coated with cooking spray. Turn to coat. Cover and let rise in a warm place for 20 minutes.
Gently push fist into dough to deflate. Cover and refrigerate at least 2 hours. Push dough down to deflate and roll.
- 1 pizza crust
- 3 c. low-fat marinara sauce
- 8 oz, cooked chopped chicken breast ( about 2 c.)
- 2 c. fresh broccoli, cut into bite sized pieces
- 1-1/2 c. part skim shredded mozzarella cheese
- 2 tsp. olive oil
- 1 T. grated Parmesan cheese
- 8 ramekins ( about 8 oz size)
Preheat oven to 400 degrees.
Coat ramekins with cooking spray and place on a baking
In a large bowl, combine marinara sauce, chicken, broccoli and mozzarella. Spoon evenly into ramekins.
Roll out pizza crust and cut 8 circles about 1″ larger than the ramekins. Set circles of dough over ramekins, pressing down to seal. Pull dough over edges of ramekins or tuck in.
Brush dough with olive oil and sprinkle with Parmesan cheese.
Bake 20-25 minutes or until crust is golden. Let cool slightly.