OK so my attempt at a pepper pizza was an utter failure. I was trying to make a dough based on a roasted pepper bread recipe that I had, and made some adjustments to make it more in line with a pizza dough. calculated the weights for a 15 inch pie. then, the recipe called for kneading in chopped roasted peppers and letting rise again before baking, however the recipe didn't mention anything about the excess water that this would add - and I overlooked that when I was doing my calculations days ago. so when I added in the peppers, the whole thing just turned into a big pile of goop. i thought about adding more flour, but that would throw off all of my other percentages so I just said "screw it" and decided to use the dough for making bread instead.
so that sucked.
my wife is now on the way to the store to get a parbaked crust (why is there no puking emoticon as I would insert it here).
I do have a roasted pepper and habanero sauce that I will use, with mozza/provolone/white cheddar, brocolli, sauteed shrooms and proscuito - but of course i'm not gonna post this piece of crap here!
maybe i'll give it another try later this month. it would be easy enough to adjust my %water to account for the water content of the peppers. we'll have to see though as i'm a bit discouraged at this point LOL!