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1
Preheat the oven to 400F.
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2
Lightly coat a 9 x 13-inch casserole dish with cooking spray.
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3
Heat 2 teaspoons of the olive oil in a large nonstick skillet set over medium-high heat.
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4
Add the sausage, onion, bell pepper, and red pepper flakes to the pan and cook, breaking up any lumps with the back of a spoon, until the sausage is browned, about 8 minutes.
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5
Drain the sausage mixture, and set aside.
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6
Return the pan to medium-high heat.
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7
Add the mushrooms and cook, stirring frequently, until the moisture evaporates, about 5 minutes.
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8
Transfer the mushrooms to a small bowl and set aside.
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9
Wipe the pan clean.
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10
Return the pan to medium heat and add the remaining teaspoon of olive oil.
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11
Add the garlic and cook, stirring constantly until lightly browned.
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12
Add the tomato paste and cook, stirring frequently for 1 minute.
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13
Stir in the tomato sauce, oregano, and fennel.
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14
Reduce the heat to low and simmer for 5 minutes or until the sauce is slightly thickened.
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15
Unroll the pizza crust dough and press it into the bottom and halfway up the sides of the prepared casserole dish.
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16
Place a single layer of the mozzarella slices in the bottom of the pan to cover the dough (about 6 slices).
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17
Spoon the sausage mixture evenly over the cheese, then spoon the mushrooms over the sausage.
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18
Pour the sauce over the casserole and top with the shredded mozzarella and grated Parmesan cheeses.
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19
Bake for 20 to 25 minutes or until the crust is browned and the cheeses bubble.
