PIZZA POT PIES

At my dads request i was asked to try n recreate n make my own similar version of a Chicago Pizza Oven and Grinders original recipe pizza which looks like a pot pie but is more of a pizza bread bowl full of goodies n after a bit of experiments we got a damn good family approved new take on pizza nite. thanx dad. who hasnt got one yet lol. soon tho heres what we need to make 4 of these bad boys

my pizza dough recipe doubled or 2 rollz store bought 😐

2.lbs ground italian sausage

olive oil

4-6 cloves fresh garlic

half a sweet yellow onion diced

1 green bell pepper chopped up

20.oz of purried plum tomatoes or tomatoe sauce. up to u

3 to 4.oz tomatoe paste

1/4.ts of. onion powder. garlic powder. salt and pepper

1/2. tbsp. italian seasoning

1/4.c water

1/2.tbsp sugar

8 slices munster cheese, and mozzarella cheese

2.c shredded monteray jack cheese

sum parmasean on hand. fresh is best

12 to 16 big whole button mushrooms

1/2.c melted butter

4 24.oz porcelain bowls or bowls that can withstand high temps n da oven

k first off. whip up 2 batches of pizza dough n let em rise for boot the time it takes to prepare everything else we doin. sorry not many pics this blog. maybe ill take pics next round n update this. i was pretty tore up the last few times i made these lolk now get u a pan or pot n put a splash of olive oil n it n add yo diced onion n set heat to med n start to soften em up for a few minadd yo crushed up garlic n cook a few more min. ohh i got a pic lol. like ya need it

k then add yo water n sausage n keep cookin n really breakin up yo meat til its browned.

after its brownin add yo tomates. yo paste n green peppers n seasoning n sugar n bring to almost a boil then drop heat to a low simmer n cook boot a hour til the mixture is thick like sloppy joes n set aside. your goin for a super thick meaty spaghetti type sauce thats not runny

now break out yo porcelain bowls or what ever ya got thatll hold up to da heat i bought these n melt yo butter n brush em up wit a light coat on da inside n around the rim. u can also use sum spray butter. we just wanna make sure da cheese n dough dont stick n release after cookedk now we can lay 2 slices of munster n 2 slices of mozzarella into da bowls n then 1/2.c monteray jack after. they use wisconsin brick cheese for these which is hard 2 find n pricey but im told these 3 mimick da taste so fuck ya lol. oh n hit it wit a bit of parm if ya want n make sure da slices come up da sides really good

now hit it wit 3 or 4 mushrooms.

then fill da bowls up wit da meat sauce mix

now. get out yo dough n divide em into 4 balls n roll em out into thick frisbees bout twice da size of yo bowls then drape em over da bowls n most da way down da sides n set bowls on baking sheets

pre heat oven to 425° n bake 10 min then rotate 2 from bottom rack to top rack n vise versa. to eliminate to much browning then cook another 10 min then pull em n brush em wit melted butter

k now da fun part. using a oven mit n spoon. flip these bad boys over onto a plate. crust side down

then using a regular ol spoon lightly trace around the bowl to break crust free n get yo spoon under da bowl n lift up enough to get yo mitt n n slowly remove da bowl n boom