1 tablespoon vegetable oil
1 green pepper, small dice
1 cup mushrooms, sliced
1/2 pound Italian sausage, removed from casing
1 pound fresh pizza dough
2 tablespoons cornmeal
2 cups mozzarella cheese, shredded, divided
1 cup pizza sauce, plus more if needed
Heat vegetable oil in a large skillet set over medium heat.
When oil is hot, add the sausage, breaking up the pieces as you do. Cook for about 3 minutes.
Add the green peppers and the mushrooms, and stir. Cook for about 5 minutes, until the vegetables have released their moisture and have softened slightly and the sausage is no longer pink.
While the vegetables and the sausage cook, line a 6-quart slow cooker with parchment paper. Sprinkle with cornmeal.
Using your hands, flatten the pizza dough on the bottom of the slow cooker and move it up the sides so it is about 1-1/2 inches thick all around.
Sprinkle one cup of mozzarella cheese on the bottom of the pizza dough.
After the vegetables and sausage have cooked, use a slotted spoon to transfer mixture onto the cheese sprinkled on the pizza dough.
Top the sausage and vegetables with the remaining cup of mozzarella cheese.
Evenly spread pizza sauce over the cheese, using more than one cup if needed to cover the entire top of the pizza.
Slightly roll the pizza dough over the edge of the toppings.
Place a paper towel or clean kitchen towel over the top of the slow cooker.
Cover the slow cooker with the lid and pull up the corners of the towel so they're on top of the slow cooker and not hanging down.
Cook on high for 2 to 4 hours or on low for 4 to 6 hours.