appetizer recipe

1 cup ripe olives (pitted) 1 cup pimiento-stuffed green olives 4 cloves garlic (chopped) 2 tablespoons capers ½ cup Italian parsley (flat-leaf) 1 teaspoon oregano leaves ¼ cup pure olive oil 11 ounces refrigerated thin crust pizza dough 1 cup Parmesan cheese (grated) ⅔ cup chèvre cheese (crumbled, goat cheese) ½ cup roasted red bell peppers (chopped, drained) ½ cup pepperoncini peppers (sliced, drained)