In a mixing bowl, combine the warm water, active dry yeast, and honey. Let it sit for about 5 minutes until it becomes frothy.
Once the yeast is ready, stir in the olive oil. Gradually add the all-purpose flour and salt, mixing with a wooden spoon until a shaggy dough forms.
Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.
Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
While the dough is rising, slice the green bell pepper, red onion, and mushrooms. Mince the garlic and set aside all vegetables.
Preheat your oven to 500°F (260°C) to ensure it is hot enough for baking the pizza.
Once the dough has risen, punch it down and transfer it to the greased baking pan. Stretch and press the dough to fit the pan.
Spread the marinara sauce evenly over the top.
Sprinkle the mozzarella and fontina cheese generously over the marinara sauce, followed by the finely grated parmesan cheese.
Arrange the sliced bell pepper, red onion, mushrooms, roasted red peppers, and black olives on top of the cheese. Evenly distribute the minced garlic over the veggies.
Place the pan in the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and the edges of the crust are golden brown.
Once baked, remove the pizza from the oven and let it cool for a few minutes. Sprinkle additional parmesan cheese on top and cut into squares for serving.
