Do the following steps while the dough is rising:
Rinse the bell pepper, and then cut it into three or four pieces along the creases.
With your fingers, remove the stems, seeds, and white fibrous material. Rinse the pieces, and then cut them into half-inch squares.
Heat a teaspoon or two of olive oil in a skillet on medium heat.
Stir the bell pepper pieces to coat with oil, and saute until slightly softened and fragrant.
Preheat oven to 425° F with the rack in the center.
Proceed when the pizza dough is ready.
Spread half of the sauce on each pizza.
I use the back of a tablespoon.
Sprinkle a layer of cheese over the sauce.
Don’t smother the pizza with too much cheese, or the middle won’t get done.
Sprinkle half the bell pepper pieces over the cheese.
Add a layer of pepperoni rounds. They shrink quite a bit in the oven, so be generous!
Sprinkle a little extra cheese on top.
Place in the preheated oven.
Bake 10 minutes, turn 180° in the oven, and bake an additional 8 to 10 minutes until just ready to burn on the edges.
Take the pizza out of the oven and slide it from the pizza pan to your cutting board.
When it’s cool enough to touch, cut it into slices.
A chef’s knife pressed straight down will leave the pizza more intact than a pizza cutter.