• 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.