In a large bowl, using a wooden spoon, combine the flour, sugar, yeast and salt. Add the water and mix until the dough comes together. On a floured work surface, kneed the dough for 5 minutes or until smooth. Add a little more flour if the dough is too sticky.
Using a rolling pin, roll the dough into a 10-inch (25 cm) circle.
Cover the bottom of a large skillet or an 11-inch (28 cm) round baking dish with half of the oil. Add the dough. With a pastry brush, cover the surface of the dough with the remaining oil. Cover with plastic wrap and let rise in a warm, humid spot for 1 hour 30 minutes or until doubled in volume.
Meanwhile, in a small pot over medium-high heat, brown the garlic in the oil. Add the tomatoes. Season with salt and pepper. Cover and simmer for 15 minutes. Off the heat, using a potato masher, crush the tomatoes until the sauce is smooth. Let cool.
With the rack in the middle position, preheat the oven to 400°F (200°C).
With your fingers, press the centre of the dough down leaving a puffed border all the way around.
Spread the centre of the dough with the tomato sauce being careful not to get any sauce on the puffed boarder. Top the sauce with half of the salami. Cover with the cheese, bell peppers and remaining salami.
Transfer to the oven and bake for 20 minutes or until the crust is golden and the cheese has melted.
Unmould the pizza by sliding it onto a cutting board. Cut into triangles.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.