Preheat the oven to 375 degrees F.

Add the olive oil (make sure the oil covers the entire bottom of the baking dish, if not add more oil), now add the sun-dried tomato pesto, dried basil, dried parsley, dried oregano, dried dill, crushed red pepper, garlic and salt and pepper to a 9 x 13 inch or slightly smaller baking dish (I like using one of those oval dishes that is just a little smaller than a 9x13). To the baking dish add the cooked quinoa, the olives, artichokes and pepperoncinis. Toss well until all the ingredients are evenly distributed. Dollop the ricotta over the mixture and gently mix to combine.

Overtop, sprinkle on the mozzarella cheese and then scatter the sliced red peppers over top. At this point it will seem like there are too many peppers, but this is fine. They will cook down. Place the pepperonis on top. Sprinkle on top 2-4 ounces of pecorino and another drizzle of olive oil. Bake in the preheated oven for 40 to 45 minutes or until the top is browned and the peppers have softened. Remove from the oven and garnish with fresh basil, tomatoes and more pecorino or parmesan. Cut and eat!