These are baked on the Big Steel Keg
Had my first pizza pot pie back in 1994 at Chicago Pizza and Oven Grinder Company on N. Clark St. Been making them at home on occasion ever since.
Coat an oven proof bowl inside and out with Olive Oil. Cover bottom and sides with slices of Provolone cheese.
Add some fresh Mozzarella and pepperoni
Make your favorite sauce, sauteed some onions, green, yellow, red and jalapeno peppers and combined with sauce.
Added bacon, pineapple and more pepperoni and brought to low simmer.
Spoon into bowls and add more of your favorite ingredients to bring to just below top of bowl, top with grated Parmesan.
Brush olive oil on top side of rolled out pizza dough, invert and cover bowl and drape it halfway down the sides.
Ready to go on the keg.
400 degrees diffused for about 25 minutes
Let cool for about 5 minutes, invert and remove bowl
Delicious. The wood fired oven adds that special flavor.
