1 tablespoon olive oil
1 pound Italian sausage
1/2 medium yellow onion, diced
1 medium green bell pepper, diced
1 cup sliced button mushrooms
Salt and pepper
1 cup pizza sauce or marinara
1/2 cup sliced black olives
3 cups grated mozzarella cheese, divided
1 unbaked roll-out pie crust, store-bought or homemade
12 slices pepperoni
Preheat the oven to 425 degrees.
In a large sauté pan over medium heat, add olive oil. Add Italian sausage and cook for 5 to 6 minutes, breaking apart with a spoon to crumble.
Add the diced onion, green bell pepper and mushroom slices. Cook until softened, about 8 to 10 minutes, and season with salt and pepper. Add pizza sauce, black olives and 2 cups cheese, and stir for about 1 minute or until cheese is melted.
Spoon filling into 4 (10-ounce) ramekins.
Cut the pie crust into 4 circles slightly wider than the rim of the ramekins. Place the crust over the filled ramekins and seal to the edge with a fork. Cut an X in the center of each crust and place ramekins on a baking sheet. Bake in the oven for 20 minutes or until pie crust is golden.
Remove the pot pies from the oven and sprinkle each equally with the remaining mozzarella and 3 slices of pepperoni. Return to the oven and cook for an additional 10 minutes or until cheese melts and begins to brown lightly at the edges.
Let cool for 5 minutes before serving.