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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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All about portion control. Ingredients:
1 tablespoon extra virgin olive oil |
2 garlic cloves, minced |
1 teaspoon fresh rosemary, chopped |
2 ounces thick-cut pancetta, diced (can use thick-cut bacon) |
1 (28 ounce) can crushed tomatoes |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 cups diced chicken |
1 cup broccoli or 1 cup peas |
1 cup mozzarella cheese, cubed |
salt and pepper |
1 tablespoon extra virgin olive oil |
1/8 cup parmesan cheese |
1 thawed pizza dough, rolled out into a large rectangle |
Directions:
1. Preheat oven to 400.
2. Sauce:.
3. Heat evoo in a saucepan over medium-high heat.
4. Add garlic, rosemary, and pancetta, sauté for 5 minutes.
5. Add tomatoes and simmer for 15 minutes. Salt and pepper to taste. Set aside.
6. Filling:.
7. In a large bowl, combine, 3 cups sauce, chicken, vegetables, mozzarella, salt and pepper.
8. Fill 4 individual ramekins with the filling, dividing it evenly.
9. Cut dough into four small rectangles and stretch over each ramekin.
10. Brush the tops of the dough with evoo and a sprinkle of Parmesan cheese.
11. Cut a slit in the top for the steam to escape.
12. Bake for 25 minutes.
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