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Export 12 ingredients for grocery delivery
Step 1
Place oven rack on lowest shelf. If you have a stone, place it on rack. Preheat oven to 550°F, or your oven's highest temperature, for 45 minutes.
Step 2
Warm 1 Tbsp. oil in a medium nonstick skillet over medium-high heat. Add mushrooms and stir to coat. Season with salt and pepper. Cook, stirring occasionally, until mushrooms are golden, about 4 minutes. Add garlic and bell pepper and sauté until pepper slices are crisp-tender, about 30 seconds. Transfer to a plate to cool.
Step 3
While vegetables are cooking, dust a 14-inch-wide pizza peel with cornmeal, then flatten dough on top. Using lightly floured fingers or a floured rolling pin, stretch dough into a 13- to 14-inch round. (Sprinkle peel with more cornmeal if necessary to make sure crust slides around easily on peel; otherwise it will stick when you try to transfer it to oven.) Brush remaining 1 Tbsp. oil over surface of crust.
Step 4
Spoon sauce in a spiral over pizza, leaving a 1-inch border. Scatter vegetable mixture, olives and capers over pizza. Top with cheese.
Step 5
Carefully slide pizza onto stone. Bake until crust is just slightly charred on top and golden on bottom (lift an edge to check) and cheese is melted and bubbling, about 8 minutes. Using peel, transfer pizza to a cutting board. Let pizza rest for a minute or 2, then slice and serve.