Broil peppers to char the skins; cool in a covered bowl. Peel and seed the peppers, and coarsely chop. If you have a gas stove, peppers can be charred over open flame.
Preheat the oven to 500°F. Arrange oven rack in the top third of the oven and place a pizza stone on the rack. Let it heat for one hour.
Roll out your dough. Turn a large baking sheet upside down, or use a pizza peel, and dust the surface with flour. Form the dough into a 12-inch round.
Cover pizza with sauce. Place all of the yellow peppers in a big ring across the top 1/3 parameter of the pizza. Below that scatter all of the orange peppers in the second 1/3 parameter. In the center put one slice of provolone cheese.
Jiggle the pizza gently on the pan to make sure it is not sticking (if it is, unstick it and sprinkle a little more flour under the area where it stuck). Slide the pizza off the pan and onto the stone—start at the stone’s back end so that the entire pizza will fit on the stone.
Cook the pizza for 3 minutes. Turn off the oven and turn on the broiler. Broil the pizza until golden, crisp and a bit blistery and charred in places, 2-4 minutes (watch it carefully to see that it does not burn). Use tongs to slide the pizza to a large platter.
Slice into triangle and the slices should look like a big candy corn!