I was excited to make this dish for Mr. How Sweet.
I had been thinking about it for days.
I couldn’t wait to tell him: pepperoni and chicken on a whole wheat crust. It felt like the perfect combination for someone who loves hearty, comforting food.
I was even more pleased after I learned Mr. How Sweet liked chicken pot pies—though I’m not sure how I didn’t know that sooner.
(There are other things I learned later too: he snores like a jet engine and would rather watch a Nascar race than lie on a hot beach with a margarita.)
Learn these things before you get married, people.
So I made a simple assumption: he loves pot pie, he loves pizza, therefore pizza pot pies should make him very happy.
Turns out my math was off. When I told him I planned to make pizza pot pies he reacted with genuine disgust—pouting, whining, even a little dry heave. It wasn’t pretty.
But then I made them.
They looked and smelled incredible. The aroma filled the kitchen like a pepperoni-and-cheese candle come to life.
The cheese bubbled and the crust turned perfectly crisp. This was one of those times when you don’t care about burning your tongue because you must eat it right now.
I like to pretend the whole wheat crust offsets the generous amount of cheese I used. It helps my conscience.
When cheese is involved I tend to lose all restraint—there’s always room for more.
Pizza Pot Pies
Ingredients
Pot Pies
- 8 ounces chicken breast, cooked
- 2 ounces pepperoni, chopped
- 1 cup shredded mozzarella cheese
- 1 cup parmesan cheese
- 2 tablespoons Italian seasoning
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet onion
- 2 cups tomato sauce
- 1 tablespoon olive oil
- Whole wheat pizza dough
Whole Wheat Crust Topping
- 1 cup whole wheat flour
- 1/2 teaspoon active dry yeast
- 1/2 teaspoon sea salt
- 1/4–1/2 cup lukewarm water, as needed
- 1/2 tablespoon olive oil
- 1/2 tablespoon honey
Instructions
Pot Pies
- Preheat oven to 375°F. Prepare four small ramekins.
- Divide the chicken, cheeses, peppers, onions, pepperoni, and Italian seasoning evenly among the ramekins. Add an equal amount of tomato sauce to each.
- Cover each ramekin with a thin round of whole wheat pizza dough and brush with olive oil. Bake at 375°F for about 30 minutes, or until the dough is golden brown.
Whole Wheat Crust Topping
- Combine the flour, sea salt, and yeast in a bowl. Add water, honey, and olive oil, stirring until a dough forms. Knead into a ball, adding more water a tablespoon at a time if needed.
- Place the dough in a lightly oiled bowl, cover, and let rise for 2–3 hours.
- When ready, roll the dough out very thin and use to top each ramekin.
Notes
In the end, I was right. The pizza pot pies were delicious, just as I promised.
Mr. How Sweet should stop doubting me—just like he should trust me when I say a splurge on a classic pair of shoes is a wise investment.