1. Preheat your oven to 450 degrees Fahrenheit. The high heat is essential for achieving that crispy crust we all love. While the oven is heating up, grease a large baking sheet with a tablespoon of extra virgin olive oil to ensure your pizza doesn't stick.
2. In a medium skillet over medium heat, add the remaining extra virgin olive oil. Once it's heated, toss in the sliced bell peppers, cherry tomatoes, garlic, fresh oregano, and balsamic vinegar. Don’t forget a pinch of both crushed red pepper flakes and kosher salt for that extra kick. Cook this mixture until the peppers are just beginning to soften and the garlic becomes fragrant, about 10 to 15 minutes.
3. While your vegetables are cooking, take your pizza dough and place it on a lightly floured surface. Roll or push the dough out with your hands until it reaches about a 10 to 12 inch circle. Transfer the dough to your greased baking sheet.
4. Drain any excess oil left from the peppers and spread it evenly over the rolled dough. Next, sprinkle on the shredded provolone, allowing it to cover the surface. Then arrange the cooked peppers and tomatoes on top, ensuring an even distribution.
5. Finally, sprinkle the shredded gruyere over the vegetables, followed by a generous amount of fresh basil. Now, it’s time to slide your masterpiece into the oven!
6. Bake for 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling and melted. Keep an eye on it to avoid burning!
7. Once it’s done, remove the pizza from the oven and let it cool for a minute. Top with additional fresh basil if desired, and then it’s time to slice and enjoy. Each piece is bursting with flavor!
