Roast the Peppers: Preheat your oven broiler or turn on a gas stovetop burner. Place the whole red peppers directly under the broiler or over the flame. Char the skins until they are completely black and blistered on all sides. Use tongs to turn them frequently.

Steam and Peel: Place the charred peppers in a bowl and cover it tightly with plastic wrap. Let them steam for about 10 minutes. This process loosens the skin. Afterwards, peel off the blackened skin, remove the seeds, and slice the peppers into thin strips. Set them aside for your Roasted Red Pepper Pizza.

Prep the Oven: Preheat your oven to its highest setting, usually between 475°F and 500°F (245°C - 260°C). If you have a pizza stone, place it inside the oven while it preheats for at least 30 minutes.

Prepare the Dough: On a lightly floured surface, stretch your pizza dough into a 12-inch circle. If the dough snaps back, let it rest for 5 minutes and try again. Move the dough onto a piece of parchment paper or a floured pizza peel.

Add the Base: Mix the minced garlic with the olive oil. Brush this mixture evenly over the surface of the dough, leaving a small border for the crust.

Layer the Toppings: Distribute the fresh mozzarella slices evenly. Arrange the roasted red pepper strips and sliced red onions over the cheese. Season lightly with salt and black pepper.

Bake: Carefully transfer the pizza to the oven. Bake for 8 to 12 minutes, or until the crust is golden brown and the cheese is bubbling and slightly charred.

Finish and Serve: Remove the Roasted Red Pepper Pizza from the oven. Immediately top it with fresh basil leaves and a sprinkle of red pepper flakes. Drizzle with balsamic glaze if you like. Let it stand for 2 minutes before slicing.