Check out all our recipes on 😉
1 onion, chopped
1 tablespoon vegetable oil
1 large carrot, shredded (or 2 small carrots)
6 ounces (170 grams) minced meat
14 ounces (400 grams) canned tomatoes
14 ounces (400 grams) pizza dough, thawed, divided into 4 balls
1-ounce (30 grams) butter
7 ounces (200 grams) low-moisture mozzarella, slices
16 brown mushrooms, halves
1 tablespoon milk
Heat the vegetable oil in a skillet and cook the onion until soft.
Add the shredded carrots and cook them for 1-2 minutes.
Add the minced meat and cook further until the meat turns light brown.
Add the canned tomatoes and cook for a few more minutes.
Preheat the oven to 360 degrees F/180 degrees C.
Flour your countertop and place one dough ball on it. Also, flour the dough and your rolling pin, then roll out the dough. Turn it occasionally, in order to keep an approximately circular piece. Roll it until you reach about 0.3-inch (0.7 cm) thickness.
Grease 4 clay pots (about 7 inches / 18 cm diameter) with butter.
Divide the mozzarella slices on the bottom and edges of each clay pot.
Add 3-4 mushroom halves into each pot, then add meat and tomato mixture equally into each pot.
Top the clay pots with pizza dough sheets, keeping the edges of the dough outside the pot. Press the dough with your fingers to stick it to the pot.
Make egg wash by whisking the egg with milk.
Spread egg wash on the top of the dough, using a silicone brush.
Transfer the clay pots into the oven and bake them for 25 minutes.
When the crust is golden brown, remove the pots from the oven.
Turn over the pizza pot pie on a plate, so the melted mozzarella remains above.
Follow us on: