gfunkdave
I also noticed that you had green peppers and mushrooms on your pie in your first attempt, just a note that these vegetables in particular leech out a lot of moisture while cooking and can make you crust soggier than expected. I would suggest using very thinly cut slices of green pepper and perhaps pre-roasting or sauteeing your mushrooms beforehand.
I have also recently bought a pizza stone though yet to use for pizza(have baked a bit of bread on it though), but it'll help with your oven temperature issues that most home bakers run into.
Have a look at these forum's lots of good info for pizza making
http://www.thefreshloaf.com/forums/g...nd-flat-breads
http://ruhlman.com/2010/05/homemade-pizza-2.html
http://www.pizzamaking.com/
Good luck and let us know how the latest attempt turned out.