Pizza Pot Pies

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 cups broccoli cut into small, bite-sized pieces
• 28 ounce canned tomatoes crushed canned
• 1 teaspoon rosemary leaves fresh minced
• 2 cloves garlic minced
• 1.5 cups mozzarella cheese diced
• 0.3 cup olive oil 
• 1 tablespoon olive oil 
• 2 ounces pancetta diced
• 6 tablespoons parmesan grated
• 1.5 pounds pizza dough 
• 2 cups roasted chicken diced
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 3 cups tomato sauce 

Equipment

• bowl
• sauce pan
• oven
• knife
• ramekin

Directions

1. Watch how to make this recipe.
2. Warm the olive oil in a small saucepan over medium heat.
3. Add the garlic, rosemary, and pancetta.
4. Saute until the pancetta is crisp and golden, about 5 minutes.
5. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes.
6. Add the salt and pepper. Set aside.
7. Preheat the oven to 400 degrees F.
8. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins.
9. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins.
10. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin.
11. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan.
12. Cut a small slit in the top of the pizza dough with a pairing knife.
13. Bake until the pizza crust is golden, about 25 minutes.
14. Remove from the oven and let cool slightly before serving.