Heat the olive oil in a fry pan and brown the sausage while breaking up the sausage with a wooden spoon for about 10 minutes.
Transfer the sausage to a large plate and set aside.
Using the same frying pan, add in the cut sweet bell peppers and onions.
Pan roast the veggies on medium high heat for about 7 minutes with a dash of salt and pepper, adding a little olive oil only if needed.
Set aside to cool.
When the dough has risen and doubled in size, transfer it onto a well floured counter and cut it in half.
Working with one half at a time, roll the dough out on a floured work surface using a floured rolling pin and roll to fit your pan.
Transfer the rolled pizza dough to your baking pan and repeat with the second half of the pizza dough.
Note that I use two 16" round perforated pans and I roll it out with a well floured rolling pin and on a floured counter.
If the dough seems to resist rolling just let it rest for a minute then continue rolling it out.
A perforated pizza pan does not need to be oiled. If you do not have a round perforated pizza pan you can use a cookie sheet which has been lightly greased.
Spread the reserved pizza sauce over the the pizza dough using the back of a spoon.
Sprinkle the 2 pizzas evenly with the grated mozzarella.
Top with the sautéed sausages and pan roasted veggies.
Bake in a preheated oven @ 425 degrees F, for about 25 minutes or until the crust is golden brown and the cheese has melted.