Recently, I wrote about how I have started letting my 5-year-old help plan our weekly dinners. During one of the weeks of this experiment, she and I came across this recipe from Giada DeLaurentis for pizza pot pie.
We decided to turn this delish-sounding recipe into a vegetarian version, replacing chicken with lentils, and canned tomato sauce for homemade. Because, busy mom life.
This recipe was so fun, healthful and delicious! I was so excited to serve the pizza dough topped ramekin to my daughter. She dug her fork into the dish and exclaimed, “ugh, mom. This is DISGUSTING.” And then ate cucumbers and hummus for dinner instead.
You win some, you lose some. And I still thought they were delicious and loved this cute, otherwise kid-friendly recipe. Maybe your kids will enjoy more than mine.
1 ½ cups steamed broccoli florets, chopped
10-12 oz mozzarella cheese, cut into ½ inch cubes
½ cup cooked lentils
1 15 oz can tomato sauce or marinara sauce (look for one without added sugar)
1 store-bought pizza dough (you can even use whole wheat or multi-grain dough)
Olive oil for brushing
Additional parmesan cheese
Preheat oven to 400 degrees. Grease four 6-inch ramekins.
In a large bowl, combine chopped broccoli florets, mozzarella, lentils and tomato sauce.
Divide mixture into four individual ramekins.
Divide dough into four pieces. Using a rolling pin, roll out each piece into a round around 6 inches wide.
Place dough over the top of each ramekin. Brush tops of dough with olive oil and sprinkle with around 1 tsp Parmesan cheese if desired. You could also add a sprinkle of thick sea salt or dried Italian herb seasoning, if your kids won’t freak out about the “green stuff.”
Bake for 20-25 minutes, until dough is golden. Allow to cool slightly before serving.