Cook angel hair pasta according to package directions, then rinse with cold water and drain thoroughly.

Heat 1 tablespoon olive oil in a 10-inch nonstick skillet and sauté chopped sweet pepper and sweet onion until tender and caramelized. Set aside to cool.

In the same skillet, add another tablespoon olive oil, heat, then spread drained pasta evenly and cook for about 5 minutes until golden brown and crispy.

Carefully flip the pasta base, reduce heat to medium, and layer with pizza sauce, cooked peppers and onions, mozzarella cheese, black olive slices, and Italian seasoning. Cover and cook for 5 minutes until cheese is melted and bubbly.

Cut into wedges and serve hot.