Set a skillet over medium-high heat and let it get hot (2-3 minutes) before adding nonstick cooking spray (or 1 tbsp. of oil if you like that better). Add veggies and saute for 2-3 minutes until soft. Add garlic and saute an additional minute or so.
Add the ground meat, breaking it up with a spatula and mixing in the vegetables. Cook until meat is done through. Drain meat of any excess fluid with a colander.
Turn stove heat to medium-low and add sauce, stirring to fully combine. Simmer about 5-7 minutes or until sauce turns a deeper shade of red. Your mixture should be saucy but not soupy. Ultimately the veggies will continue releasing water as they cook so you don’t want your sauce to have too much liquid. If there seems to be a lot, drain some of it off before doing the next step.
Transfer mixture to a casserole dish (this is an 8 x 8) and spread to make sure it’s an even layer. Now comes the fun part. Toppings! I love pepperoni and black olives on pizza so that’s what I topped mine with, along with the shredded cheese
I baked mine for about 20 minutes, long enough for the cheese to melt, brown just a bit and for the pepperonis to become slightly crispy. Technically it’s ready when the cheese is melted so let it go as long as you want until it’s the way you like it!
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