Pot Pie "Pizza in a Pot"

Ingredients:

Pot pie

• 2 cups diced baked chicken
• 2 cups small, bite-sized broccoli florets
• 3 cups tomato sauce
• 1.5 cups mozzarella, diced
• 0.5 tsp salt
• 1/4 tsp freshly ground black pepper
• 700 g pizza dough
• 1/3 cup olive oil
• 6 tbsp. l. grated parmesan
• Special equipment: 6 ramekins with a capacity of 300 ml.

Tomato sauce

• 1 tbsp. l. olive oil
• 2 cloves garlic, crushed
• 1 teaspoon fresh rosemary leaves, chopped
• 60 g pancetta, diced
• 1 can (800 g) of canned crushed tomatoes
• 1/4 teaspoon salt
• 1/4 tsp freshly ground black pepper

Preparation:

1. Tomato sauce:
   
   In a small saucepan, heat the olive oil over medium heat. Add the garlic, rosemary, and pancetta. Sauté until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir, and simmer over very low heat for 15 minutes. Season with salt and black pepper. Set aside.
2. Preheat oven to 200°C.
3. In a large bowl, combine the tomato sauce, chicken, broccoli, mozzarella, salt, and black pepper. Stir to distribute evenly. Divide the filling evenly among the ramekins. Roll out the pizza dough and cut into circles 2 cm larger in diameter than the ramekins. Place the dough circles on the filled ramekins and press to seal. The dough should extend beyond the edges of the ramekins.
4. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Make a small slit in the top of the dough to allow steam to escape. Bake until golden brown, about 25 minutes. Remove from the oven and let cool slightly before serving.