1. Place a baking stone on the bottom shelf in the oven. Heat at 425 degrees for at least 30 minutes.
2. Meanwhile, to make the sofrito: Heat a large, heavy skillet over medium flame for a few minutes. Add the oil and swirl pan to coat the bottom. Stir in onions, sweet peppers and garlic. Cook, stirring occasionally until onions begin to soften, 4-5 minutes. While the mixture is cooking, cut six of the pepperoni slices into quarters. Use a mortar and pestle or sharp knife to pulverize the saffron threads. Add quartered pepperoni and saffron bits to the mixture in the pan; cook another minute or two. Stir in the tomatoes, raise heat to medium-high and cook the mixture until tomato juices have evaporated and sofrito is thick, 10–12 minutes. Season with a bit of salt and lots of freshly grated black pepper.
3. Quarter the remaining pepperoni slices (if they stick together, separate the pieces). Spread sofrito over pizza crust. Distribute pepperoni pieces over the sofrito. Scatter olives, provolone cubes and peas over pepperoni. Transfer pizza to hot baking stone and bake 15–17 minutes. Let stand 3–4 minutes before serving.
Copyright by Terese Allen