Preheat your oven to 425°F / 220°C. Lightly grease a large baking sheet.
In a bowl, prepare the pizza crust mix according to the package directions, stirring the dried oregano or basil directly into the dry mix before adding liquids.
Transfer the dough to your prepared baking sheet.
Using floured hands, press and stretch the dough into a thin 15x10-inch / 38x25-cm rectangle. Build up the edges slightly to create a rim. Par-bake the crust for 7 minutes.
Remove the crust from the oven.
Spread the pizza sauce evenly over the surface, leaving a small border. Scatter the roasted pepper strips, chopped artichoke hearts, and sliced onions over the sauce.
Sprinkle with the crumbled goat cheese and shredded mozzarella.
Bake for an additional 13 to 15 minutes, or until the crust is a beautiful golden brown and the cheeses are bubbly and melted.
Let it cool for a minute before slicing, and finish with a sprinkle of freshly ground black pepper, if desired.
Pat the roasted peppers and marinated artichokes dry with a paper towel before adding them to the pizza to prevent a soggy crust.
After baking, finish with a drizzle of balsamic glaze or a sprinkle of red pepper flakes for a sweet and spicy kick.
