Prepare the Filling:

• Preheat the oven to 375°F (190°C).
• In a large skillet over medium-high heat, cook the Italian sausage until browned and crumbly, about 5–10 minutes. Drain any excess grease.
• Add the sliced onion, diced bell pepper, and mushrooms to the skillet. Sauté until the vegetables are softened, approximately 2–3 minutes.
• Stir in the pizza sauce and let the mixture simmer for 5–10 minutes to blend the flavors. Remove from heat and set aside.

Assemble the Pot Pies:

• Grease the insides of four oven-safe ramekins or bowls with cooking spray.
• Spoon the sausage and vegetable mixture evenly into each prepared ramekin.
• Sprinkle shredded mozzarella cheese over the filling in each ramekin.
• On a lightly floured surface, roll out the pizza dough and cut it into four equal pieces. Each piece should be large enough to cover the top of a ramekin.
• Place a piece of dough over each ramekin, pressing the edges around the rim to seal.
• Arrange the pot pies on a baking sheet to catch any overflow during baking.

Bake:

• Bake in the preheated oven until the crust is golden brown, about 10–12 minutes.
• Once done, remove from the oven and let the pot pies cool for 10 minutes before serving.