I recently heard of a new pizza variant, cooking the pizza with the toppings on the bottom and the dough on top and then flipping it over like a conventional pizza.  What seems to be the biggest virtue of this technique is that the bread part of the pizza is not compressed by the toppings and is therefore light and puffy.  This version is an adaptation of a recipe in www.afamilyfeast.com.  It has more toppings than in my usual pizzas and makes 4 large servings.

It bakes at a lower temperature and for a longer period than my usual pizzas.

A pizza dough approx. 20 oz.  (I used 4 servings of  Pizza for Many or for One, which weighed about 23 oz.)

5 Tbs. olive oil, divided

1 lb. Italian sausage, bulk or removed from casing

Pinch red pepper flakes

5 medium mushrooms, cut into ¼ inch slices

4 slices of green or red pepper ¼ inch thick

2 slices of onion ¼ inch thick

14 pepperoni slices

4 Tbs. grated parmesan cheese, divided

½ cup shredded low-moisture mozzarella

5 slices provolone cheese

½ cup pizza sauce

Garlic powder

Preheat the oven to 400 degrees.  Have a pizza stone or steel positioned so it will be above the rack on which the skillet will be placed.  (This is the opposite of how the stone is usually placed.)

In a 12-inch ovenproof skillet, heat 1 Tbs. of olive oil over medium heat.  Add the Italian sausage and the red pepper flakes.  Cook until browned, breaking the sausage into small pieces.  When cooked move to a bowl lined with paper towels.

Wipe out the skillet and add 1 Tbs. of olive oil.  Brown the mushrooms.  Remove them to a bowl.  Add the pepper and onions and cook until translucent.  Remove the skillet from the heat.  Put the onions and peppers in a bowl and wipe out any excess oil in the pan.

Now begin to build the pizza.  First sprinkle the onions and peppers on the bottom of the pan.  Second spread the mushrooms.  Third spread the pepperoni.  Fourth spread the Italian sausage.  Fifth sprinkle 2 Tbs. of grated parmesan.  Sixth spread the shredded mozzarella.  Seventh cover the skillet with the slices of provolone.  Eighth spread the pizza sauce.

Oil a large cutting board with 1 Tbs. of oil.  Using oiled hands, spread the dough out until it is a little larger than the skillet.  Pick the spread dough up and put it in the skillet on top of the fillings, tucking the sides of the dough down.  Sprinkle the remaining oil on top of the dough and sprinkle it with garlic powder.

Put the skillet in the oven on the rack below the pizza steel or stone.  Bake for 20-25 minutes until the bread is slightly browned.

Remove the skillet from the oven.  Use a knife to make sure nothing is sticking to the skillet on the sides.  Put a pizza pan on top of the skillet and reverse the pizza pan and skillet.  If any of the toppings are stuck to the skillet, scrape them off and add them to the top of the pizza.  Sprinkle the remaining 2 Tbs. of Parmesan cheese on the top.

Return the pizza, now topping side up and bread side down, to the oven for 15 minutes to crisp up the crust.  Remove the cooked pizza from the oven and cut into serving pieces.