Set four ramekins (at least 8 oz. capacity) on a baking sheet.
Preheat oven to 425 degrees.
Melt the butter and using a pastry brush, lightly brush the insides of the four ramekins with melted butter.
Evenly layer the cheese slices into the bottom of the ramekins so the bottoms are completely covered with cheese.
Brown the sausage in a non-stick skillet and mix in the pizza sauce with the cooked sausage. Allow to simmer for a few minutes and remove from heat.
Top the cheese lined ramekins with the olives (5 - 6 per ramekin) and evenly divide the sausage and pizza sauce mixture to top the olives and cheese.
Unroll the pizza crusts onto a clean surface and brush the top sides with the remaining melted butter. Cut out four circles of dough (so there is about a 1/4-inch overhang on each ramekin.
Carefully place the pizza dough circles (buttered side down) on top of the filled ramekins. Lightly pressing so the dough is pinched down over the edges of the ramekins.
Bake the pizza pot pies for 10 - 12 minutes, or until the tops are golden brown.
Using hot pads to protect your hands, run a knife around the edge of each pot pie and invert them into clean bowls so the melted cheese layer is on top. Served immediately.