Pizza Pot Pies
These cheesy, savory Pizza Pot Pies pack classic pizza flavor into an individual ramekin with layers of Italian sausage, mushrooms, Canadian bacon, and gooey mozzarella under a golden homemade crust.
Equipment
- 1 Mixing bowl Large
- 1 Skillet for heating filling
- 4 Ramekins greased
- 1 Baking sheet
Ingredients
Main Ingredients
- 2 cups all-purpose flour you might need a bit more for kneading
- 1 envelope Fleischmann’s® Pizza Crust Yeast key for your dough rise
- 1 ½ teaspoons sugar to feed yeast and give sweetness
- ¾ teaspoons salt brings out flavor
- ⅔ cup very warm water warm enough to activate yeast
- 3 tablespoons oil keeps dough soft and rich
- 1 ½ cups pizza sauce homemade or store-bought
- 1 teaspoon minced garlic
- 1 ½ teaspoons Italian seasoning divided
- 1 pound ground Italian sausage browned
- 1 cup mushrooms thinly sliced
- 10 slices Canadian Bacon chopped
- Fresh basil for topping
- Mozzarella cheese sliced
Instructions
Instructions
- Preheat oven to 400°F for the final bake step.
- In a large bowl, mix flour, yeast, sugar, and salt until combined.
- Add warm water and oil to the dry mix and stir until a soft dough forms.
- Knead the dough on a floured surface for 4 minutes until smooth and elastic.
- Divide dough into 4 portions and roll into circles to cover ramekins.
- In a skillet, heat browned sausage with pizza sauce, garlic, and 1 teaspoon Italian seasoning. Stir in mushrooms and bacon.
- Spoon filling into greased ramekins.
- Cover each with dough circle and press edges to seal tightly.
- Sprinkle remaining Italian seasoning on top.
- Place ramekins on a baking sheet and bake 20–25 minutes until golden.
- Let cool for 5 minutes before serving and top with fresh basil.
Notes
Reheat leftovers in oven at 350°F for 10–15 minutes to keep crust crisp.