Preheat the oven to 425°F.
Heat a skillet with one turn of the pan of EVOO, about 1 tablespoon, over medium-high heat. When the pan is hot, add both the sweet and hot Italian sausage, breaking it up into little pieces with the back of a wooden spoon. Cook about 4-5 minutes or until cooked through. Add the garlic and mushrooms.
Once the mushrooms have wilted and turned deep brown in color, stir in the roasted red peppers. Set aside until it is time to assemble the pizza.
In a bowl combine the ricotta, lemon zest, thyme, 1/4 cup of the Parmigiano and lots of freshly ground black pepper. Reserve.