Preheat your oven to 340°C, checking the temperature with an infrared thermometer.

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. 

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.

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. 

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.

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.)

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.

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

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

Then follow up with roasted mushrooms and olives.

Finish with a sprinkle of parmesan cheese. 

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

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