Bring a large pot of salted water to boil and cook pasta according to package directions until al dente. The pasta will continue cooking in the oven, so slightly firm texture prevents mushiness. Drain and toss with one tablespoon olive oil to prevent sticking.

Preheat your oven to 425°F. Heat remaining olive oil in a large oven-safe skillet or cast-iron pan over medium heat. Add the cooked pasta and press down gently with a spatula to create an even layer. Let it cook undisturbed for 3-4 minutes until you hear gentle sizzling – this creates a golden, crispy bottom that mimics pizza crust.

Spread marinara sauce evenly over the pasta, leaving small gaps where the pasta peeks through. Sprinkle Italian seasoning and garlic powder across the sauce. Layer half the mozzarella cheese, then add your pepperoni, bell peppers, and onions. Top with remaining mozzarella and all the Parmesan cheese.

Transfer the skillet to the preheated oven and bake for 12-15 minutes until cheese bubbles vigorously and turns golden brown in spots. The edges should look slightly crispy while the center remains creamy. Let it rest for 3 minutes before serving – this allows the cheese to set slightly for easier serving.