The weak link on this pizza was the Trader Joe's refrigerated dough. I have used all three versions - plain, whole wheat, and herb - before, and always have a bit of a hard time getting it baked properly - the outside dries out before the inside cooks fully. That happened this time as well, along with the fact that the whole wheat was just a little too natural and textured to go well with the rest of the ingredients. I'll do this again, with some freshly made thin-crust pizza dough instead.
I made a delicious green pizza sauce by blending frozen green peas, olive oil, herbs, crushed red pepper, and fresh garlic with my immersion blender. It needs salt, but be careful how much you use because the toppings are pretty salty too. Spread this on the rolled-out unbaked dough. Layer sliced mushrooms, a bmall bit of thinly-sliced red onion, and capers, then top with shredded smoked mozzerella cheese. It all needs to be salty to taste good, but it's a careful balance with capers and cheese to not over-salt.
Bake for about 12 minutes at 425 until cheese is bubbling and golden. Slice and serve!