Crustless Pizza (20 Minutes!)

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• 1 lb Ground Italian sausage
  Ingredient note

  Source: 1 lb Ground Italian sausage
• 1 each large Bell pepper (cut into thin 1-2-inch strips; I used half red & half yellow)
  Ingredient note

  Source: 1 large Bell pepper (cut into thin 1-2-inch strips; I used half red & half yellow)
• 8 oz Cremini mushrooms (sliced)
  Ingredient note

  Source: 8 oz Cremini mushrooms (sliced)
• 1 cup Marinara sauce
  Ingredient note

  Source: 1 cup Marinara sauce
• 1 1/2 cups Mozzarella cheese (shredded)
  Ingredient note

  Source: 1 1/2 cups Mozzarella cheese (shredded)
• 1 1/2 oz Pepperoni slices
  Ingredient note

  Source: 1 1/2 oz Pepperoni slices

1. Heat an oven-safe 10-inch cast iron skillet over medium-high heat. Add ground sausage. Cook for 8-10 minutes, breaking apart with a spatula, until browned and cooked through.
2. Toward the end of cooking the sausage, preheat the oven to the Broil setting.
3. Reduce heat to medium. Push the sausage to the edges of the pan, making a space in the center. Add mushrooms and bell peppers to the center. Cook for 5-8 minutes, stirring occasionally once they start to soften and moving any less cooked pieces toward the bottom, until vegetables are soft and any excess moisture has evaporated. (Add a little oil if the pan gets too dry.)
4. Turn off heat. Pour the marinara sauce over the pan. Smooth evenly with a spatula.
5. Sprinkle with shredded mozzarella. Arrange pepperoni slices on top.
6. Transfer the skillet to the oven under the broiler. Broil for 2-3 minutes, until the cheese is melted and browned, and pepperoni starts to crisp up a little.