Heat 1 tablespoon olive oil in a medium saute pan over medium heat. Add the onions and sugar and cook on medium until they start to talk to you. Lower the heat to low and cook slowly, stirring occasionally, for about 45 minutes or until the onions are very soft and caramelized.

While the onions are cooking, roast the bell pepper. Turn on the oven broiler. Roast the pepper right under the heat for 20 minutes, turning a quarter turn every 5 minutes. Remove from the oven and seal in a ziploc bag to steam.

Put your oven stone into the oven and turn to heat to 425F.

Turn up the heat on the onions to medium-high. When they start to sizzle a bit, add the sherry and cook 3 minutes to deglaze the pan and boil off most of the liquid. Remove from the heat and set aside. Season with a pinch of kosher salt.

Heat 1 tablespoon olive oil in a medium saute pan on high heat. Add the mushrooms and cook, tossing occasionally, until well browned. Remove from the heat and set aside. Season with a pinch of kosher salt.

Remove the bell pepper from the ziploc bag. Remove the blistered skin and discard. Discard the stem and seeds and cut into strips.

Assemble the topping ingredients in one area, ready to load onto the dough once you get that ready.

On a floured surface, roll out the pizza dough. Remove the pizza stone from the oven and transfer the dough onto it. Brush the dough with the remaining tablespoon olive oil. Top with the pizza fixins in the following order: caramelized onions, browned mushrooms, the bell pepper, roast beef, Swiss cheese, and mozzarella cheese. Sprinkle coarse sea salt over top.

Bake at 425F for 10-15 minutes or until dough is nicely browned and crispy. Sprinkle a little fresh herb over top. Slice and serve. Yield: 4 servings.