Preheat the oven to 180C/350F. Grease four, 2-cup ramekins and set aside.
In a non-stick pan, add the olive oil, garlic, and onion, and cook until fragrant. Add the ground chicken, salt, and pepper, and break it apart and cook until no longer pink. Stir through the oregano and rosemary. Remove the pan off the heat. Distribute the meat mixture evenly amongst the four ramekins.
Add 1/4 cup of pizza sauce on top of each one, followed by the cheddar cheese, then the mushrooms, the the remaining mozzarella cheese. Top with the pepperoni.
Bake the pizza bowls for 15-20 minutes, or until the cheese is melted and golden around the edges.
Remove the pizza bowls from the oven and let them cool for a minute before serving.
Video
Notes
TO STORE: Let the leftovers cool in the ramekins, then cover them with plastic or transfer to an airtight container. Keep refrigerated for 4 to 5 days. TO FREEZE: I recommend baking the pizza bowls in aluminum foil ramekins if you’re planning on making freezer meals. Once baked and cooled, cover the bowls with plastic and freeze them for up to 6 months. Let thaw in the fridge before reheating. TO REHEAT: Microwave the bowls for 1 to 2 minutes or heat them in the oven until hot and bubbly.