Blister peppers on grill or under broiler on all sides; place in airtight container until cool to touch. Peel skins and seeds under cold water; cut into thick strips. Toss dough into a large round (stretch gently with floured hands until dough begins to loosen up, tossing to spin evenly to 14” diameter). Lay dough onto floured work surface (lay dough on parchment paper which helps to transfer pizza to oven/off pan or stone if needed). Brush with oil, sprinkle garlic over, then cheese, topping with vegetables and finishing with a bit more mozzarella. Slide into a 400F oven on a pizza stone or directly on parchment paper over an oven rack. Bake until bubbling and golden all over, approximately 12-15 minutes. Carefully remove to work surface and top with prosciutto, cracked pepper, and herbs. Cut into 8 slices and serve immediately.