Note
1: Preheat your oven to 340°C, checking the temperature with an infrared thermometer.
2: For the peppers and onions, slice both into thin strips, about a 1cm wide.
Toss with olive oil and salt, then place on a baking sheet.

3: Place the baking sheet in the oven and roast the peppers and onions; remove and stir occasionally with a spatula cooking until soft and slightly browned, for about 8 minutes.
Let cool.

4: For the roasted mushrooms, thinly slice the baby bella mushrooms.
Toss with olive oil and salt, place on a baking sheet and roast in the oven.

5: Remove the baking sheet occasionally and stir with a spatula.
Cook until soft and slightly browned, for about 8 minutes. Let cool.
Tip: If you want to cook your peppers and onions or mushrooms on your stovetop, simply heat the olive oil over high heat in a medium saute pan, add the peppers, onions and salt (or mushrooms and salt) to the pan and cook until softened.
6: When you’re ready to cook your pizza, increase the temperature (or, if you used the stovetop, fire up the oven), aiming for 450°C to 500°C on the stone baking board inside.
(Again, use an infrared thermometer to quickly and accurately check the temperature of the stone.)
7: Place a dough ball on your lightly-floured work surface.
Push the air from the centre out to the edge using your fingers. Stretch the dough out into a 30-cm round base; keep the dough on the countertop, or lay the stretched dough over your lightly-floured pizza peel.

8: Top with a quarter of the tomatoes (about 60 grams).

9: Then add 60 grams of fresh mozzarella.
Next add 40 grams pepperoni, 20 grams peppers and onions.

10: Then follow up with roasted mushrooms and olives.

11: Finish with a sprinkle of parmesan cheese.

12: Cook your pizza for 60 to 90 seconds, turning every 20 seconds to ensure an even cook.

13: Remove from the oven, slice, serve and enjoy!
Repeat the process for the remaining 3 pizzas.