Pizza Pot Pie

I found this recipe in the November issue of All You and thought GREAT! a way to use up all that tomato soup nobody ever eats. I clipped it out, shuffled it around a few times and then lost it or threw it away. I finally got around to looking it up on their website. I changed a few things so I could use what I had on hand.


Ingredients:

1 thinly sliced onion(.13)
13.5 oz refrigerated pizza crust (.20)
4.5 oz pepperoni (free)
2 cups shredded mozzarella cheese(.66)
1 can condensed tomato soup (.50, just a guess, this was really old and I don't remember!)
1/2 can black olives, sliced(free, I like using these as fillers at walgreens)
1 bell pepper, chopped or sliced(.35 I chopped these and froze to use later)
1tsp italian seasoning (.02, based on my usual buy price)
2 tsp oil (.02)
1 1/2 tbsp minced garlic (.05?)

Directions:

Preheat oven to 400°F. Warm oil in a skillet over medium high heat. Add onion and sauté until translucent, 5 minutes. Add bell pepper, garlic and Italian seasoning; sauté 8 minutes. Stir in soup; cook until slightly thickened, 2 minutes.

Spoon vegetable mixture into a shallow 3-quart, 13-by-9-inch baking dish(I used a 8x8 pan). Top with pepperoni and olives, reserving slices for garnish, and sprinkle with 1 1/2 cups cheese.

Mist edges of dish with nonstick cooking spray. Roll out or stretch pizza dough to fit top of pan, trimming excess(I forgot this step, that's why mine looks so messy); pinch edges against pan to seal.

Bake for 5 minutes. Remove from oven and cut slits in dough to release steam. Sprinkle with remaining cheese and top with reserved pepperoni and olives.

Return to oven and continue baking until top is risen and nicely browned, about 20 minutes longer. Let stand 5 minutes before serving.

Total: $1.93 for 6 servings or $.32 a serving (All You
has the cost per serving as $1.98- that's more than it cost me to make the whole thing!)



This meal was surprisingly good! When I told my husband I used tomato soup as the sauce he was pretty shocked. My one year old loved it, my finicky five year old liked it the night I made it but she would rather not eat it as leftovers(I thought it tasted fine as leftovers).


This post is linking up to The $5 dinner challenge, Tasty Tuesday,Tempt My Tummy Tuesday , Life as Mom: Frugal Fridayand Kitchen Tip Tuesdays

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