Pizza Pot Pie

Preheat the oven to 400°F. Place an oven rack in the middle of the oven.
Heat the olive oil in a medium sized skillet. Sauté the onion and bell pepper (if using) for 5 minutes, then add the garlic, crushed red pepper, and optional mushrooms.
Cook over medium heat for about 5 minutes, just until the mushrooms start to soften. Stir in the pizza sauce and optional black olives, turn the heat to low, and stir occasionally. Make sure not to overcook the mushrooms—they will cook a little more in the oven.
While the sauce is simmering, using your hands, stretch the pizza dough on a large cutting board. (Try and only use your hands to stretch the dough, not a rolling pin! This will help the dough to rise when in the oven.) Lay six 6-oz oven-safe ramekins evenly on top of the dough, leaving enough room between each one to cut the dough with a knife and to be able to wrap the dough over the top of each ramekin. Using a sharp knife, cut the pizza dough into 6 squares.
Place the ramekins on a baking sheet and heavily spray the inside and outside of each one with non-stick spray (or lightly brush with oil). It is important to coat the surface, so the cheese and pizza dough do not stick to the ramekins!
In the bottom of each ramekin, place 3 slices of pepperoni. Add a heaping ¼ cup of mozzarella cheese over the pepperoni. Next, add ½ cup of the sauce mixture and top with 3 more pepperonis.
Carefully lift the pizza dough onto the top of the ramekins and stretch it to cover the top completely. Brush the pizza dough with the beaten egg and sprinkle a little garlic salt on top of each one.
Bake at 400°F for 15 to 17 minutes, until the crust is golden brown. Let the pizza pot pies rest for 5 minutes after baking. Then, using a kitchen towel flip, carefully flip the pizza pot pie onto a plate. Serve immediately, topped with parmesan and parsley, if desired.

Ingredients

Optional Toppings

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