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Ratatouille Pizza Potpies

Ratatouille Pizza Potpies
A homemade bread crust covers a bubbly, Italian-style stew featuring pizza sauce, vegetables and cheese. The individual pies are so hearty, you'll want to eat them with a knife and fork. —Bev Batty, Forest Lake, Minnesota
8 ServingsPrep: 45 min. + rising Bake: 20 min.

Ingredients

  • 1-1/2 teaspoons active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1-1/2 teaspoons salt
  • 2-1/2 to 3 cups bread flour
  • FILLING:
  • 1 jar (14 ounces) pizza sauce
  • 1 small eggplant, peeled and cut into 1/2-inch cubes
  • 1 small zucchini, cut into 1/2-inch cubes
  • 1 medium sweet red pepper, chopped
  • 1 medium sweet yellow pepper, chopped
  • 1 small onion, chopped
  • 4 ounces sliced pepperoni
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 3/4 cup shredded provolone cheese
  • 3/4 cup shredded Asiago cheese
  • 3/4 cup grated Parmesan cheese
  • 2 teaspoons honey
  • 1 garlic clove, minced
  • 1 teaspoon garlic salt
  • 1 teaspoon pizza or Italian seasoning
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
© Taste of Home 2013

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Ratatouille Pizza Potpies (continued)

Directions

  • In a large bowl, dissolve yeast in warm water. Add the oil, honey,
  • salt and 1-1/2 cups flour. Beat until smooth. Stir in enough
  • remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • In a large bowl, combine the pizza sauce, vegetables, pepperoni,
  • cheeses, honey, garlic and seasonings; divide among eight 10-oz.
  • ramekins or custard cups.
  • Punch dough down. Divide dough into eight portions. On a lightly
  • floured surface, roll out dough to fit ramekins. Cut out a
  • decorative center with a small Christmas cookie cutter or small
  • cookie cutter of your choice. Place dough over filling; trim and
  • seal edges. Brush with oil.
  • Place ramekins on a baking sheet. Bake at 375° for 20-25 minutes
  • or until filling is bubbly and crust is golden brown. Yield: 8
  • servings.
Editor’s Note: To make this recipe in one dish; transfer filling to a greased 11-in. x 7-in. baking dish. Top with prepared dough and brush with oil. Bake at 375° for 30-35 minutes or until filling is bubbly and crust is golden brown.
Nutrition Facts: 1 potpie equals 435 calories, 21 g fat (9 g saturated fat), 43 mg cholesterol, 1,440 mg sodium, 43 g carbohydrate, 5 g fiber, 22 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013