Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius).

Lightly grease four 10-ounce oven-safe ceramic ramekins with olive oil.

Place one slice of provolone cheese at the bottom of each ramekin followed by layers of sausage, mushrooms, and pepperoni.

Distribute 1/4 cup of marinara sauce into each ramekin and top with shredded mozzarella cheese.

Divide pizza dough into four equal portions and roll into circles approximately 1 inch wider than the ramekin diameter.

Drape one dough circle over each ramekin, stretching slightly and pressing the edges firmly against the outer rim to create a seal.

Brush the top of the dough with olive oil and season with dried oregano and garlic powder.

Place ramekins on a baking sheet and bake for 15 minutes or until the crust is golden brown and puffed.

Remove from oven and let rest for 5 minutes.

Invert each ramekin onto a serving plate and carefully lift the ramekin to release the pizza pot pie.