For the Dough:

1. Proof your yeast by combining the yeast, sugar, and warm water. When the yeast starts to bubble; add the olive oil and salt.
2. In a large bowl, add your flour and make a well in the center. Pour the yeast mixture into the flour and mix until combined. Knead the dough in the bowl for a few minutes, until it is soft and pliable.
3. Cover the bowl with a dry towel and place in a warm spot, away from any drafts. Allow the dough to rise for a couple hours until it has doubled in size.

For the Sauce:

1. Place the sliced red bell pepper slices, sliced garlic and onions in a large, dry, cast iron frying pan.
2. Sprinkle with the sugar and salt.
3. Allow the onion to get a golden color, the garlic to become fragrant and the pepper slices to soften.
4. Add the diced tomatoes, capers, artichoke hearts, tomato paste, seasonings and toss.
5. Add the olive oil and toss. Allow these veggies to cook down for two or three minutes then turn the heat off, add the fresh basil and toss. Set aside.

Building the Pizza:

1. On a floured surface, turn the dough out and knead the dough a few times. DO NOT OVER KNEAD.
2. You may roll the dough out to a 1/4 inch thickness with a rolling pin or simply shape it to fit your pizza pan with your hands, be sure to oil your fingers before doing so.
3. Brush the edges of the pizza with a little olive oil if you would like to sprinkle a little bagel seasoning on the edges of the crust.
4. Preheat Oven 375 degrees F. and sprinkle the pizza pan with corn meal. Set aside.
5. Place the tomato and pepper mixture on top of the dough followed by the mozzarella, fresh grated Romano or Parmesan cheese, and a drizzle of olive oil.
6. Bake for 20 – 25 minutes until the crust is golden and the cheese is melted and golden.