Stew Bowls

Flip your remakins over onto a baking sheet and brush liberally with olive oil. Place a round of pizza dough onto the ramekin cutting off any excess. Cut out 6 disks with remaining pizza dough. On a parchment-lined baking sheet place 3 circles and sprinkle with cheddar cheese. Dot edges with water and cover with second disc, sticking the handles in between the two layers. Use a chopstick to crimp the edges. Use leftover pizza dough to cut out designs for the tops. Adhear them with water. Bake for 15-20 minutes at 350 °F.

If using a slow cooker, this can be done up to 8 hours before making the bowls. In the crock of you slow cooker add: beef, onions, carrots, celery, potatoes, paprika, Worcestershire sauce and beef broth. Season with salt, pepper, garlic. Add 1 tbsp flour to thicken the soup. Close the lid of the slow cooker and cook for 8 hours on low.

Once soup is cooked, add fresh chopped parsley over top. Remove the pizza dough from the ramekins, fill each bowl with stew. Place a lid on top of each bowl. Poke in the center of the lid and place on your cherry tomato funnels. Before serving pour remaining stew stock into the hole. serve and enjoy!