• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 475 degrees. Wash and dry produce. • Sprinkle 3 TBSP flour over a clean work surface. Remove pizza dough from packaging and place on floured surface. Shape each piece of dough into a ball. (TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.) Evenly sprinkle another 2 TBSP flour on top of dough balls. Cover with a clean kitchen towel and let rest at room temperature, 20 minutes.

• While dough rests, halve, peel, and thinly slice shallot. Core, deseed, and dice green pepper into 1-inch pieces. Thinly slice tomato into rounds.

• Once dough has rested 20 minutes, line a baking sheet (two baking sheets for 4 servings) with parchment paper. Working one dough ball at a time, carefully press and stretch dough into a rough oval shape and place on one side of prepared sheet. (TIP: If needed, use a rolling pin to help roll out dough.) Repeat with remaining dough (you’ll have two dough ovals per baking sheet). • Cover dough with a clean kitchen towel and let rest 15 minutes. TIP: This will make stretching the dough into a larger shape even easier!

• Use floured hands to press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5 to 6 inches wide. • Spread dough with as much marinara as you like; sprinkle with mozzarella. Top with as much shallot, green pepper, tomato, and pepperoni, as you like. Drizzle or brush edges of dough with olive oil.

• Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)

• Drizzle pizzas with hot honey to taste. Slice pizzas as desired. • Divide between plates and serve with ranch dressing on the side for dipping.