Pre-heat oven to 425°F. Use a pizza stone for best results.
Char red pepper skin over a gas burner or under a broiler until the skin is blackened all over.
Remove from heat and place in plastic reclosable bag and let cool for 5 minutes.
Remove from bag and peel of skin with your fingers, and remove the stem and seeds. Slice peppers into strips and set aside.
**Roll out your pizza dough to about ¼” to ½” with some flour to your desired shape. **
Brush pizza skin with olive oil.
Spread the tomato sauce in a thin layer on the pizza shell, leaving a ½” space on the edge for the pizza crust.
Top evenly with shredded mozzarella, Antipasto pack, sliced red peppers, artichoke hearts, and olives.
Place the pizza in the oven and cook for 8-10 minutes until edges are golden brown and crispy.
Tear the basil leaves over the hot pizza and drizzle bomba sauce over top.