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Pizza Pot Pie
Description Pizza Pot Pie
Serves 8
Focaccia Dough
2 teaspoons active dry yeast
1 cup warm water 95/110 degrees
1 teaspoon sugar
 2 ¾ cups AP flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
1 ¼ teaspoon dried rosemary, crushed
Ricotta Cheese Filling
2 cups chopped fresh spinach, cooked
8 oz. Miceli Ricotta cheese
1 egg
½ teaspoon freshly ground black pepper
Mozzarella Crust
6 ripe Roma tomatoes
2 cloves garlic, minced
¼ cup extra virgin olive oil
¼ cup chopped fresh basil
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup shredded Miceli mozzarella cheese
1. Focaccia dough
  • 1.Combine the yeast, water and sugar in a small bowl. Stir the yeast and let it stand for 5 minutes, until the yeast proofs.
  • 2.Place the flour and salt in a food processor or mixing bowl, add the yeast mixture, the olive oil and the rosemary and blend.
  • 3.Turn the dough out onto a floured board and knead it. Place the dough in an oiled bowl and let it rise in a draft free area for 25 minutes; until it has doubled in size.
  • 4.Preheat the oven to 400 degrees. Punch down the dough and divide into 8 pieces, roll each piece out to fit a 4 inch pie plate, brush with olive oil. Allow to rise in a warm spot for 20 minutes. Bake for 15 minutes.
2. In a mixing bowl, mix the spinach into the ricotta cheese and egg. Season with salt and pepper to taste. Spread the ricotta filling over the eight focaccia crusts. Distribute the tomatoes and mozzarella evenly over the top of the pies. Drizzle with olive oil, basil, garlic, salt and pepper. Bake for 15 minutes, until the cheese is lightly brown. Cool for 10 minutes before serving.
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