1/2 lb. sweet Italian sausage
1 green or red pepper (2 x 1/4 inch strips)
1 medium onion, thin sliced
1 tbsp. olive oil
3 cloves garlic, minced
2 tbsp. thinly sliced pepperoni
1/4 lb. mushrooms, sliced
1 tsp. basil flakes or 1 tablespoon fresh, minced
1 tsp. oregano
1/4 tsp. pepper
1 tube refrigerated pizza crust
3/4 cup pizza sauce
2 tbsp. Parmesan cheese
1 pkg. (8 oz.) shredded Mozzarella
olive oil

Preheat oven to hot 425°F.

Remove casings from sausage and crumble into large heavy skillet. Brown over medium heat, stirring often until meat is no longer pink. Drain on paper towels, pouring off excess fat.

In the same pan, sauté peppers and onions in olive oil over medium heat for 5 minutes, stirring occasionally. Add garlic, cook 1 minute. Stir in mushrooms, pepperoni, basil, oregano and black pepper. Cook 2-3 minutes. If the mixture seems too dry, add 1-2 tablespoons water.

Unroll the pizza dough and place in a well seasoned 9-10 inch cast iron skillet, stretching dough slightly to fit up sides about 1 inch. Roll pointed corners under or cut off and reroll to make a small pizza.

Spread dough with several tablespoons pizza sauce. Spread half of the vegetable mix over the sauce. Top with half of the sausage. Sprinkle with half of the tablespoon Parmesan cheese. Dot with 3 tablespoons sauce, then 1/2 the Mozzarella. Repeat layers. Drizzle top with a little olive oil

Bake in preheated oven for 15-25 minutes (depends on your oven) or until edges of crust are browned and cheese is bubbly.