Sausage & Pepperoni Pizza Pot Pies
Prep Time: 30 minutes
Cook Time: 30 minutes
- 1 pkg. premade pizza dough or make some quick BBQ pizza dough
- flour for dusting
- 1½ cups of pizza sauce
- 20 slices pepperoni
- 2/3 cup of crumbled sausage, cooked
- 1/2 of an onion, sliced thin
- 16 slices of mozzarella cheese – from the deli section of your grocer
- 8 slices of other cheese (Cheddar, Havarti, etc.)
- 1/3 cup of butter, melted
- 4 oven safe bowls, 4½-inches in diameter
Prepare the ingredients, slice the onion, lay out the cheese slices, and (optionally) pre-cook the sausage and pepperoni until the edges have started to crisp.
Set your pizza stone onto the grill and preheat using all burners to a temperature of 400°F.
Brush the inside of each bowl with butter, then layer six slices of cheese, four mozzarella plus two others, followed by a tablespoon of sauce, your toppings, and another tablespoon or two of sauce.
Flour your work surface and roll the pizza dough out to between ¼ and ½ an inch thick. Use a knife or pizza wheel to divide the dough into four portions. Form each portion into a round-ish disk and stretch one over the top of each of the filled bowls. Brush the dough tops with the remaining melted butter.
Place the bowls onto your preheated pizza stone on the grill. Turn off the burners under the stone. Close the lid and bake the pizza pot pies for 15 minutes.
Check the temperature and coloration of the pizza pot pies, rotating the ones closest to the burners with the ones furthest. Bake another 15 to 20 minutes or until the dough is raised and dry. Tapping it with your nail will produce a satisfying tapping noise.
Using heat resistant gloves, remove the pizza pot pies from the grill and allow them to rest and cool for a couple of minutes.
To serve, flip the pot pies over onto a plate and run a spoon or knife around the edge of the bowl. Then, using heat resistant gloves, remove the bowl from the crust and watch the cheese stretch and ooze in a delicious fountain of pizza delight.
Recipe from Napoleon Grills.