Open-faced hand pie

So, not really a hand pie….since it uses pizza dough instead of pie crust. 😉 It’s really just code for “pizza.” But, this was the post I promised yesterday as to what I did with the leftover filling from the veggie hand pies! I just couldn’t get enough of that tasty filling and thought it’d make a wonderful pizza and it did! But on that adventurous line of thought, you could easily put this filling into a pita pocket or on a sandwich! 😉 Be creative, this was just one way I thought of to use the extra.

I used Emeril’s basic pizza dough recipe for the dough instead of going out to buy some premade dough. I figured it was about time I found a basic pizza dough recipe to keep on hand and this was perfect! Also, this recipe made more than enough dough for my personal-sized pizza, so you could have a pizza night with the whole family – everyone with their own personal pizza! Emeril’s recipe also had a note about calzones…this filling could possibly make a great calzone!

Mmmm!

Ready for eating!

What you need:
1 package active dry yeast
1 cup warm water (110 degrees F)
1 1/2 tablespoons extra-virgin olive oil
1 1/2 teaspoons salt
2 1/2 to 3 cups all-purpose flour, plus more if necessary
Leftover hand pie filling, about 1 1/2 cups
1/2-1 cup Mozzarella cheese

What to do:
In a large bowl combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.

Preheat oven to 500 degrees F and if you have a pizza stone place it on the bottom rack of the oven.

Divide dough into desired pizza portions and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer rolled out dough to the pizza stone and pre-bake for 5-8 min (until it reaches a desired pre-bake doneness). With the pizza peel, remove dough, flip dough over and top with leftover filling and cheese on the side that was face-down on the pizza stone. This way, the side that was not cooked will cook when put onto the pizza stone. Transfer back to the pizza stone and bake until crispy and golden brown, usually 10 to 15 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.

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One response to “Open-faced hand pie

  1. Pingback: Veggie calzone | C'est la vie·

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