Chicago Pizza Pot Pies

Step 1

Preheat the oven to 400 degrees F.

Step 2

Heat a large pan over medium heat. Add the sausage, and saute until browned. Add the diced onions and peppers and continue cooking until sausage is fully cooked and onions and peppers are softened. Add the Italian seasoning and garlic and saute until fragrant, about 10 seconds. Add the crushed tomatoes and salt and pepper to taste; stir and simmer for about 10 minutes. Let cool completely.

Step 3

Spray the insides of 4 ovenproof bowls or crocks with a generous amount of cooking spray. Use your finger to also grease the outer edge of the bowl just slightly, to allow dough to slide out easily later. Overlap 5 slices of cheese inside each bowl, fully covering the bottom, and going up the sides. Place 3 to 4 mushrooms on top of the cheese. Then spoon about 1/2 cup COOLED sausage and sauce over the mushrooms.

Step 4

Split the dough into 4 equal portions and roll each portion out on a lightly floured surface into rounds big enough to cover the top of your bowls. You will want a 1-inch overhang over the side of each bowl.

Step 5

Place a round of dough on top of each bowl. Gently pull down and press the dough around the edges to create a seal. Do not cut a hole or vent the dough. Place the bowls on a sheet pan. You can line the pan with foil for easy clean-up.

Step 6

Bake until the crust is just lightly golden, about 15 minutes. Let cool a few minutes, then brush the tops with butter melted with the garlic powder. Very carefully turn over each bowl onto a plate. Gently insert a small knife around the inside of the crust rim to help loosen and separate it from the bowl. Lift the bowl away and allow the pizza pot pie to form its own crust bowl on the plate! Garnish with parmesan cheese and fresh basil.