Heat the olive oil in a large sauté pan over medium-high heat. Add the garlic and sauté for a minute. Add all of your chopped veggies, except the red bell peppers, sautéing until they are softened, for about 5-6 minutes. They will cook longer in the oven when you are baking the pizza. Remove from the heat and set aside when finished.
Working on a lightly floured surface, roll out the pizza dough and, using your rolling pin, transfer to your prepared baking sheet, pizza stone or Silpain non-stick baking mat. Brush on some tomato sauce, dollop (or spread) on the fresh ricotta cheese, your provolone cheese and start putting on your vegetable toppings. Drain the liquid from the sauté pan before adding the vegetables.
Top with the red bell pepper slices and then sprinkle on the mozzarella and parmesan cheese. Bake at 400 degrees for 20-25 minutes or until crust is browned and crispy and cheese is bubbling.
Let cool for about 5-6 minutes, top with the fresh arugula, olive oil and a splash of balsamic vinegar. Slice, serve and enjoy immediately!