Crustless Supreme Meatball Pizza Skillet Melt

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Servings: 6–8 servings

This one is for our high-protein, low-carb friends … and everybody! Sure to be a crowd pleaser, throw several batches together and freeze for holiday company to maximize mingling and minimize food prep.

Ingredients

1 pound ground Italian sausage

1 package (5-ounce) pepperoni slices, divided

1 carton (8-ounce) sliced mushrooms

1 green bell pepper, chopped

1 medium onion, sliced

1 cup marinara sauce

2 tablespoons Italian seasoning

2 cups shredded mozzarella cheese

½ cup sweet, pickled banana peppers

1 jar (12-ounce) roasted red peppers, chopped

1 can (2-ounce) sliced black olives, drained

Fresh basil, julienned

Directions

Preheat oven to 375 degrees.
Pinch sausage into bite-sized meatballs. Brown in a large, ungreased oven-safe skillet over medium heat until browned. Do not drain.
Cut half of the pepperoni into slivers and set aside.
Add mushrooms to the skillet and cook 2 minutes. Stir in bell pepper and onion. Sauté about 5 minutes until tender. Add marinara sauce, Italian seasoning and slivered pepperoni. Let mixture simmer for a couple of minutes for flavors to marry.
Scatter half the cheese over the mixture and top with the pickled peppers, roasted red peppers, black olives and pepperoni. Add remaining cheese. Cover with foil and bake 10 minutes. Remove foil and bake another 5–7 minutes until cheese is melted and the “pizza” is bubbling around the edges.
Garnish with basil.