Prepare the Pizza Crust Chips:

1. Preheat the oven to 400°F (200°C).
2. Roll out the thawed pizza dough to about ¼ inch thickness. Cut into triangle or square pieces, similar to nacho chips.
3. Brush each piece with olive oil and sprinkle with kosher salt.
4. Bake for 10-12 minutes or until golden and crispy. Remove from oven and let cool.

Cook the Sausage and Veggies:

1. In a skillet over medium heat, cook the Italian sausage, breaking it into small crumbles until browned and cooked through.
2. Add the chopped onion, green bell pepper, and mushrooms. Sauté until the veggies are softened, about 4-5 minutes. Set aside.

Make the Creamy Garlic White Sauce:

1. In a small skillet, heat the butter over medium heat until melted. Stir in the minced garlic and sauté for approximately 1 minute, or until it becomes aromatic.
2. Whisk in the flour to form a roux, and cook for another minute. Gradually whisk in the cream (or milk), stirring constantly to avoid lumps.
3. Stir in the parmesan cheese, dried oregano, and a pinch of kosher salt. Simmer for 2-3 minutes until thickened. Set aside.

Assemble the Nachos:

1. On a large oven-safe platter, arrange the baked pizza crust chips in a single layer.
2. Spoon the marinara sauce over the chips, followed by the cooked sausage and sautéed veggies.
3. Sprinkle the shredded Italian cheeses generously on top, then add slices of pepperoni.

Bake the Nachos:

1. Preheat the oven to 375°F (190°C). Bake the loaded nachos for 8-10 minutes or until the cheese is fully melted and bubbly.
2. Drizzle with Creamy Garlic White Sauce:
3. Remove the nachos from the oven and drizzle the warm creamy garlic white sauce over the top.
4. Optionally, garnish with fresh basil ribbons for added flavor and presentation.

Serve and Enjoy:

1. Serve the loaded pizza nachos immediately while hot and gooey. These nachos are perfect for sharing, so dig in and enjoy!