To make the tomato sauce, heat a sauce pan with a medium heat and add in a generous tablespoon of extra virgin olive oil, after 1 minute add in 1 clove garlic finely minced and mix with the oil, after 1 minute add in one 15 oz can tomato sauce, one 15 oz can diced tomatoes and season with ½ tsp dried oregano, ½ tsp dried basil, a pinch of sea salt, freshly cracked black pepper and a pinch of white sugar, mix together and lower the fire to a low heat

To make the pizza dough, add 1 cup of all-purpose flour into a large bowl, 1 tsp baking powder and ½ tsp sea salt, mix the dry ingredients together, then add in 1 tablespoon extra virgin olive oil and ⅓ cup water, mix together until you form a dough, then knead the dough inside of the bowl between one to two minutes, shape into a ball and set aside

Sprinkle some all-purpose flour on a cleaned flat surface, place the ball of dough on top and shape into a circular design that is between a ¼ inch to ⅛ inch in thickness

Add ½ tablespoon extra virgin olive oil into a large frying pan, brush the olive oil to coat the entire surface, add the dough into the pan and mold it around so it fits in there like a glove, then using a fork, gently pierce the dough all over

Add some of the tomato sauce over the dough and evenly spread around, sprinkle about 1 ½ cups of shredded mozzarella and top off with strips of roasted red bell peppers and sliced black olives, place a lid on the pan and transfer to a stove top, heat with a low to low-medium heat, after 13 to 15 minutes, and the cheese is perfectly melted, remove the pan from the heat, transfer the pizza into a cutting board, sprinkle with freshly chopped arugula and serve at once, enjoy!