Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. In a bowl, combine the ricotta and as much of the garlic paste as you’d like; season with salt and pepper. Wash and dry the pepper; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the olives.

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic, oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until the garlic is slightly softened. Add the tomatoes (carefully, as the liquid may splatter). Cook, stirring frequently, 5 to 6 minutes, or until the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly spread the sauce onto the prepared dough. Evenly top with the sliced pepper, chopped olives, and mozzarella (tearing into small pieces before adding); season with salt and pepper.

Bake the pizza 14 to 19 minutes, or until the cheese is melted and the crust is golden brown. Carefully transfer to a cutting board and let stand at least 2 minutes. Cut into equal-sized pieces. Evenly top the finished pizza with the romano and garlic ricotta. Enjoy!