Creativity spawns creativity. I believe you become more creative when you surround yourself with creative people. Fresh ideas are the greatest! I have talked about inspiration many times and it never ceases to amaze me how many different ways I get inspired. Whether it is being with people in real life or reading about people’s adventures and discoveries online, when I see something interesting or new my brain kicks into gear. It is exactly what happened as soon as I read Amy’s post on Puff Pastry Pizza.
My immediate thought was “how creative”. I had never heard of using puff pastry for a pizza. What a light and crispy crust it must be. It was inventive and resourceful. As I read her post about using what she had on hand, it sparked an idea – reverse pot pie or rather pot pie pizza. I had everything I needed except for the puff pastry. Off to the store I went and then I started refining my idea.
The crust was a given. How to top it was the task. I decided on a basic bechamel or white sauce. Potatoes, onions, carrots, peas are typical pot pie ingredients. I knew I would have to pre-cook them or they would be raw and crunchy. I boiled the potatoes and carrots in homemade turkey stock until they were soft. I sauteed the onions in olive oil. The peas only needed a minute to warm up in the hot stock. I felt because it was pizza it needed cheese. I thinly sliced fresh mozzarella and then tore apart the slices for smaller pieces (I did not want to use grated).
The result? Exactly what I imagined. Pot pie lovers will really enjoy this pizza. I used turkey and you could substitute chicken or beef or whatever meat you prefer. Try it as is or with you own creative spin.
Thank you Amy for igniting a creative spark. We enjoyed a new and tasty meal because of you. It was a wonderful experience and I had lots of fun developing the idea and seeing it to fruition.
What has lighted your creative fire lately? Did you follow through and make something? Do tell…
- 1 puff pasty sheet, thawed
- Cooked turkey
- 2 to 3 cups turkey broth or stock
- 1 small russet potato
- 1 small carrot
- ¼ cup onion, chopped
- 1 teaspoon olive oil
- A few green peas
- ½ to ¾ cup bechamel sauce
- Fresh mozzarella cheese (not grated)
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- Salt and pepper to taste
- Cut the turkey into bite-sized pieces and set aside. Peel the potato and carrot and cut into bite-sized pieces (about ¼-inch thick). In a sauce pan, add the broth/stock, potato slices, and carrot slices. Bring to a boil and then lower the heat and cook until softened, about 15 minutes. Transfer the potatoes and carrots from the stock into a bowl. Add the peas to the stock and cook for a couple of minutes. Drain peas and add to the bowl with potatoes and carrots. In a small skillet, add the olive oil and onions and cook over medium heat until onions are soft and translucent. Remove from heat and set aside. Thinly slice the mozzarella and set aside.
- In a small saucepan over medium heat, melt the butter and then add the flour. Stir and cook for 1 to 2 minutes. Whisk in the milk a little at a time. Continue cooking, stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Add salt and pepper to taste.
- Preheat the oven to 400 degrees F. Lightly grease a baking sheet. Place the puff pastry on the baking sheet and roll it out to about a 10 X 15-inch rectangle. Using a fork, pierce the entire pastry except about ½-inch from the edge. Bake for 15 to 20 minutes or until puffed and lightly browned. Use a spoon or knife to partially cut through the pastry about a ½-inch from the edge. Be careful not to cut through.
- Spread the bechamel sauce over the pastry. Top with turkey, onions, potatoes, carrots, peas, and mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted. You can broil for an additional few minutes for more browning (be careful not to over-brown or burn pastry). Slice and enjoy!