Pizza Pot Pies
These fun, individual pizza pot pies are a unique twist on classic pizza, filled with savory Italian sausage, mushrooms, Canadian bacon, and smothered in gooey cheese under a golden crust.
Equipment
- 4 Ramekins 5-inch, greased
Ingredients
Main ingredients
- 2 cups all-purpose flour more or less as needed
- 1 envelope Fleischmann’s® Pizza Crust Yeast
- 1 ½ teaspoons sugar
- ¾ teaspoons salt
- ⅔ cup very warm water
- 3 tablespoons oil
- 1 ½ cups pizza sauce
- 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 degrees.
- Generously grease four large (5-inch) ramekins with oil or butter, being sure to grease the rim and at least 1 inch down the outside.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.
- Add very warm water and oil; mix until well blended, about 1 minute.
- Gradually add remaining flour to make a soft dough. Dough should form a ball and be slightly sticky.
- Knead, adding additional flour if necessary, until smooth and elastic (about 4 minutes).
- Divide dough into four equal portions and roll each into a 6-inch wide circle. Set aside.
- Cover inside of ramekins with mozzarella cheese slices.
- Add browned Italian sausage, sliced mushrooms, and Canadian bacon to ramekins.
- Stir together pizza sauce, garlic, and 1 teaspoon Italian seasoning. Pour over other fillings in ramekins.
- Cover each with pizza dough, stretching to fit and press edges to seal to outer rims.
- Place ramekins on baking sheet and bake for 12-15 minutes until crusts are golden brown.
- Remove from oven, invert onto plates, remove ramekins, garnish with remaining Italian seasoning and fresh basil. Serve immediately.
Notes
Dough can be made ahead, wrapped tightly in plastic wrap, and frozen for later use. Thaw before preparing.
