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Use a box grater to shred the mozzarella cheese into thick shreds. Place the shredded cheese in a bowl and set aside. For an even cheesier experience, double the amount of cheese and slice it into 1/4-inch (6-mm) thick pieces. You can save time by using pre-shredded cheese or change the flavor by mixing different types of cheese. Use a sharp knife to cut the pepperoni into slices. The slices should be between 1/8-inch and 1/4-inch (3-mm and 6-mm) thick. If desired, you could dice the pepperoni into small cubes instead of slicing it. You may omit the pepperoni if you do not wish to include it. Place the bulk sausage in a skillet set over medium heat. Break it apart into crumbles with a spatula and cook, stirring frequently, for 10 minutes or until the sausage is fully browned. The sausage is only optional. You can skip it or add other meats to the pizza, as well. Some meats, like bacon, will need to be cooked and crumbled ahead of time. Others, like ham, only need to be sliced. Fill a small, heavy-bottomed saucepan with 2 to 3 inches (5 to 7.6 cm) of olive oil. Heat the oil and poach the onions and peppers for 5 minutes, or until soft. While this recipe only lists onions and peppers, you can use other vegetables, as well. Poaching the vegetables in oil will make them taste richer. Allow the oil to heat slowly to 190 degrees Fahrenheit (90 degrees Celsius) before adding the vegetables. If the oil sizzles or steams, it is too hot. Poach the vegetables in this hot oil until they soften, then fish them out with a slotted spoon and drain on clean paper towels. Tear the basil into small strips using your hands. Do not use a knife. Chopping fresh basil could cause it to bruise. You can also experiment with other fresh herbs, like oregano and parsley.
Shred the cheese. Slice the pepperoni. Cook and crumble the sausage. Poach the vegetables in oil. Tear the basil.