Open Faced Spaghetti Pot Pie

Open Faced Spaghetti Pot Pie
Serves 2
Spaghetti Pot Pie on the Big Green Egg. This is a version of the famous Chicago Pizza Pot Pie! I’ve never been to Chicago but I hear you have to check out Chicago Pizza and Oven Grinder. They specialize in oven grinders (sandwiches) and this thing called a pizza pot pie. When I saw the picture I was definitely intrigued and needed to figure out how to make this on my EGG. The first round I made it with the “normal” pizza ingredients; sauce, cheese & pepperoni which was delicious but that wasn’t enough, I wanted to do something different. So I came up with the Open Faced Spaghetti Pot Pie…and it was epic! Below you’ll find everything you need to know!
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  1. 1 Slice of BelGioioso Provolone
  2. Half bulb of BelGioioso Burrata Cheese
  3. 1 Cup of cooked angel hair pasta
  4. 3/4 Cup of homemade tomato sauce (you can use it out of a jar, if you have to)
  5. 1/4 Cup of BelGioioso Ricotta Cheese
  6. Grated parmesan or romano cheese
  7. 1 EGG (chicken egg)
  8. Chopped fresh basil
  9. Salt & Pepper
  10. Dough (1 lb dough ball will make 4 servings) King Authur Flour Dough
  1. Set up EGG for indirect cooking (with convEGGtor) at 425ºF
  2. Spray 10 oz ramekin inside and out with cooking spray.
  3. Place 1 slice of provolone at the bottom
  4. Start to layer by adding half bulb of burrata cheese
  5. Dump 1 cup of cooked angel hair
  6. Pour 3/4 cup of homemade tomato sauce
  7. Add 1/4 Cup of ricotta cheese
  8. Sprinkle with grated parmesan/romano cheese, salt and pepper.
  9. Dust a surface with flour and roll out the dough into the shape of a pizza. Then, cut out a circle 1 inch bigger than the size of the ramekin. Place that on top of the of the ramekin covering the food inside and make sure it hangs about half way down the sides.
  10. Brush the top with an egg wash and vent the dough with the tip of a knife.
  11. Place in the center of the EGG and bake for 20-25 mins.
  12. Once the pot pie is done let cool a couple of minutes, flip and remove ramekin with a fork. Then top with extra sauce, grated cheese and basil.
  13. Each ramekin can serve 1-2 people, so make enough ramekins for the entire family. If you have multiple ramekins on the EGG make sure you separate them about an inch apart so the dough can rise without them sticking to each other.
  1. Big Green Egg
  2. convEGGtor
  3. EGGmitt
  4. Spatula
  5. Basting Brush
  6. 10oz Ramekins
  7. Knife
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Basic Dough for Pizza, Focaccia or Calzones

Basic Dough for Pizza, Focaccia or Calzones
Choose your favorite topping or filling!
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  1. 2 cups warm (105-110°F) water
  2. 3 teaspoons active dry yeast
  3. 1 1/2 teaspoons honey
  4. 5 to 6 1/2 cups bread flour, divided
  5. 3 teaspoons kosher or sea salt
  6. 3 tablespoons extra virgin olive oil, plus more oil for the bowl
  1. Place water, yeast and honey in the Cuisinart mixing bowl and stir to blend. Let stand for 5 minutes, until foamy.
  2. In a medium bowl, combine 5 1/2 cups of the flour with the salt. Reserve the additional 1 cup of flour. Insert the dough hook. Add the olive oil and the 5-cup flour/salt mixture to the yeast mixture. Mix on speed 2 for 2 minutes. Continuing on speed 2 add the remaining flour 1 tablespoon at a time until a dough ball forms that clings to the dough hook and cleans the sides of the bowl. Set the timer for 4 minutes and the speed to 3 to allow the dough to knead.
  3. Transfer the dough to a large bowl that has been lightly coated with olive oil. Turn to coat and cover tightly with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1 hour. Punch dough to deflate and let rest for 10 minutes. If time permits, allow dough to rise a second time for a more developed flavor and texture.
  4. Use for your favorite pizza, focaccia or calzones. Dough can be made a day ahead. Place in a resealable bag and refrigerate. When ready to prepare, punch down dough and allow it to come to room temperature before continuing.
  1. Yields approx. 3 lbs.
  2. Courtesy of Cuisinart, ©Copyright 2016
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Easy Pizza Sauce

Easy Pizza Sauce
This tasty 4-ingredient tomato sauce is easy to whip up for pizza night!
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  1. 1 (6 oz) can tomato paste
  2. 2 (14.5 oz) cans stewed tomatoes (Italian style), drained
  3. 1 clove garlic, roughly chopped
  4. 1 tbsp Italian seasoning
  1. Add all ingredients to WildSide+, FourSide or Mini WildSide jar in order listed and secure lid.
  2. Blend on "Dips" cycle or on a Medium to Medium-Low speed for 30 seconds.
  1. *TIP: Store in air-tight container or resealable plastic bag in refrigerator for up to a week or in freezer for 2-3 months.
  3. • Servings 4.0
  4. • Sodium 580 mg
  5. • Serving Size 1/2 cup
  6. • Carbohydrates 15 g
  7. • Calories 70
  8. • Fiber 4 g
  9. • Fat 0 g
  10. • Sugar 10 g
  11. • Saturated Fat 0 g
  12. • Protein 3 g
  13. • Cholesterol 0 mg
  15. To make less, decrease ingredients by half and add 2 tbsp of reserved liquid from canned stewed tomatoes.
  16. Courtesy of Blendtec, ©Copyright 2016
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