Just Another Za Thread...

My bride @HuskerMaMa and I are constantly trying new things to broaden our culinary palate.  Decided to make a dish made famous in the windy city. Chicago Pizza and Oven Grinder Company Pizza Pot Pie.  
Although Saturday's loss in OT to the Badgers stung a little bit I proceeded as planned and picked up 1.5# Wisconsin Brick Cheese.
Made the sauce Saturday and let sit overnight in the refrigerator.  Sunday I simmered it for about a hour or so.  The sauce was basically a thick basil bruschetta base with cubed brisket point and some bacon renderings.
Preheat egg to indirect 450℉ with PS & stone.
5" Ramekins and butter the inside of each liberally. Start with layers upon layers of cheese.  Top with clean and destemed mushrooms.  


Next add sauce to create a small mound. Brush EVOO on the outside of the ramekin.


Drape the dough over and in a circular motion press against the sides of the ramekin so it secures right below the cheese.  I used my sourdough pizza dough on these.


These took about 30-45 minutes.


Carefully remove and gently turn out each one onto a plate or bowl.

Thanks for looking.