1/4 cup finely grated parmagiano-reggiano for topping
Prep the dough and once it's ready to bake, roll it out on a well floured surface.
Preheat the oven to 450 degrees F.
If I'm using a baking sheet, I'll sprinkle a bit of fine ground cornmeal on the sheet before rolling out the dough to loosely fit. (If I'm using a pizza stone, I'll usually preheat the oven and stone to 475 degrees F.) Rub the dough with olive oil then cover it in the tomato sauce.
Add on half of the cheese (provolone, mozz + fontina), then cover the pizza evenly with a mixture of the peppers. You can use fresh garden peppers, but they won't have the vinegary tang! Top it with the remaining cheese 3 cheeses, saving the parm for after.
Bake the pizza for 20 to 25 minutes or until the cheese is golden and bubbly.
Remove the pizza and let it cool slightly before covering in the grated parm and slicing. Serve!