This tasty recipe is a fun and unique twist on Stuffed Crust Pizza! These personal sized pizza pot pies are an easy must-make for pizza lovers!
2 cups all-purpose flour more or less as needed
1 envelope Fleischmann’s® Pizza Crust Yeast
1 1/2 teaspoons sugar
3/4 teaspoons salt
2/3 cup very warm water
3 tablespoons oil
1 1/2 cups pizza sauce
1 teaspoon minced garlic
1 1/2 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
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 enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead, adding additional flour if necessary, until smooth and elastic (about 4 minutes).
Divide dough into four equal sized portions. Roll each into a circle about 6 inches wide. Set aside.
Cover the entire inside of the ramekins with slices of mozzarella cheese (don’t skimp!), then add browned Italian sausage, sliced mushrooms, and Canadian bacon.
Stir together pizza sauce, garlic, and 1 teaspoon Italian seasoning. Pour over the other fillings in the ramekins. Cover each with pizza dough, stretching to fit over the entire top of the ramekin and press to seal edges to the outer rims.
Place ramekins on a baking sheet and bake in preheated oven for 12-15 minutes until crusts are golden brown. Once fully cooked, remove from oven and immediately turn over onto plates for serving. Remove ramekins and garnish pot pies with remaining Italian seasoning and fresh basil and serve.