After several trials here's my entry. My version of a red pepper Rouille does have tomato puree, red wine vinergar, garlic, and a healthy dose of Sriracha sauce in it. Cheese went on first, then ham, the red pepper Rouille, then the green pepper. The dough is a mimic of Jeff Varasano's dough formula three days chilled in the fridge. Superb crust. A very unique tasting pizza. Oh yea, I should have used one more red pepper to cover better.
Merry Christmas, Don