Heat the oil in a frypan over medium heat and saute the pepperoni and bacon until evenly browned. Mix in the mushrooms, onion and green capsicum. Cook and stir about 5 minutes until tender.
In a medium saucepan over medium heat mix the ingredients from the frypan with the tomato puree and beer. Season with garlic, oregano, thyme and salt. Allow the mixture to simmer for about 15 minutes until slightly thickened.
Spread the topping mixture over the 2 pizza bases and top with cheese.
Bake 20 to 25 minutes in the preheated oven until the cheese is melted and the crust is golden brown.