Black olives AND green peppers on the same pie — someone was clearly branching out from plain pepperoni in February 2010. The crust looks nicely browned on a wire rack, which suggests this household figured out the “rack, not pan” trick for a crisp bottom fairly early on.
I’m going to guess this was a “clean out the fridge toppings” pizza, made with genuine confidence and zero regrets. Recipe inspiration if you want to relive it: King Arthur Baking’s classic pizza dough.