Adjust racks to top and middle positions and preheat oven to 475 degrees. Wash and dry produce. 

Sprinkle 1-2 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 1-2 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 onion. Core, deseed, and dice bell pepper into 1-inch pieces. Trim and discard root ends from lettuce; chop leaves into bite-size pieces.

Heat a large drizzle of oil in a medium, preferably nonstick, pan over medium heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes.

Add 1 tsp sugar (2 tsp for 8 servings) and a splash of water; cook, stirring occasionally, until caramelized, 2-3 minutes more. Season with salt and pepper. 

Once dough has rested 20 minutes, line two baking sheets with parchment paper. Press and stretch one dough ball into an oval shape; place on one side of a prepared baking sheet. Repeat with three more dough balls (arrange so there are two dough ovals per sheet). (For 8 servings, stretch remaining four dough balls into oval shapes and return to floured surface; sprinkle tops lightly with flour and cover with a clean kitchen towel.)

Cover baking sheets with clean kitchen towels; let dough rest 15 minutes. 

Once dough has rested 15 minutes, lightly flour hands. Press and stretch dough on sheets into larger oval shapes, about 10 inches long and 6 inches wide. (For 8, leave dough on surface while topping and baking first batch.) 

Spread dough with marinara; sprinkle with mozzarella. Top with as much caramelized onion, bell pepper, and pepperoni as you like. 

Bake pizzas on top and middle racks, swapping rack positions halfway through, until crust is golden, 14-18 minutes. (For 8 servings, transfer baked pizzas to a cutting board. Repeat Step 5 with remaining dough.) 

While pizzas bake, combine garlic powder and 2 TBSP butter (4 TBSP for 8 servings) in a small microwave safe bowl. Cover with plastic wrap and microwave until butter has melted, 30-60 seconds. Stir to combine.

Once pizzas are done, remove from oven. Brush edges of crust with garlic butter to taste. Grate Parmesan over pizzas, then cut each pizza into eight slices.

In a large bowl, toss lettuce, carrots, and creamy balsamic dressing until combined. Lightly season with salt and pepper.

Divide pizzas and salad between plates in separate sections. Serve with chili flakes for sprinkling and ranch dressing for dipping.