-Place pizza shell on mesh screen or peel (round pan) and brush with garlic olive oil.
-Distribute roasted red pepper puree, two ounces of mozzarella and asiago or parmesan cheese one ounce of caramelized red onions, two ounces sliced Portobello mushrooms into elongated strips evenly across pizza evenly.
-Spread tomatoes, garlic, salami, pepperoni, capers and anchovies evenly across pizza.
-Sprinkle one ounce crumbled goat cheese, 1.5 ounces each julienned colored bell peppers and pinenuts evenly over pizza.
-Place pizza on conveyor belt in 450F oven, wood burning or convection, and cook six to eight minutes.
-For a regular home oven, cook 10 to 15 minutes at 450F to 500F, depending on your calibration or until golden brown and bubbly.
-Scatter one tablespoon each cut chiffonade of basil and minced parsley just before serving.