Ratatouille Pizza Potpies Recipe

5 2 1
Ratatouille Pizza Potpies Recipe
Ratatouille Pizza Potpies Recipe photo by Taste of Home
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Ratatouille Pizza Potpies Recipe

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5 2 1
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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

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 11x7-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.
Originally published as Ratatouille Pizza Potpies in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p20

Nutritional Facts

1 each: 435 calories, 21g fat (9g saturated fat), 43mg cholesterol, 1440mg sodium, 43g carbohydrate (10g sugars, 5g fiber), 22g protein.

  • 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 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
  1. 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).
  2. 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.
  3. In a large bowl, combine the pizza sauce, vegetables, pepperoni, cheeses, honey, garlic and seasonings; divide among eight 10-oz. ramekins or custard cups.
  4. 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.
  5. 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 11x7-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.
Originally published as Ratatouille Pizza Potpies in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p20

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Reviews forRatatouille Pizza Potpies

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nekowaif User ID: 6996509 104415
Reviewed Jan. 2, 2013

"I made the one-dish version and used a store bought Italian cheese blend. Tasted great!"

MY REVIEW
Gwen Robinson User ID: 6599287 190899
Reviewed Jan. 1, 2013

"It is really tasty but too much sodium when exactly as the recipe shows. I made some adjustments and now I use this as a great, vegan dish with much less sodium! Thank you so much!"

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