Preheat oven to 400°.
Slice the green bell pepper and onions into rings or bite-sized pieces.
Heat 1 tablespoon of olive oil in a large 12-inch no-stick skillet.
Add bell pepper and onion and cook on medium heat for 5 minutes until the vegetables are soft.
Remove the peppers and onions and set them aside.
Remove the skillet from the heat.
Layer the pepperonis on the bottom of the hot skillet.
Top the pepperoni with onions and peppers.
Sprinkle with parmesan cheese.
Add mozzarella cheese.
Layer provolone cheese slices.
Spread pizza sauce over everything.
Top the pizza with the store-bought pizza dough.
Tuck in the edges.
Brush the crust with olive oil.
Bake for 30-35 minutes until the crust is golden brown.
Remove the skillet from the oven and let it sit for 20 minutes.
Run a knife around the inside edge of the skillet between the skillet and the pizza to loosen any stuck-on areas.
Place a large cutting board or dish on top of the skillet, and slowly invert it.
The pizza should fall right onto the board/dish.
Garnish with fresh basil, slice, and serve.