Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to low broil. Wash and dry produce.

Halve, peel, and thinly slice onion.

Heat a large drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 3-5 minutes.

Add 1 tsp sugar (2 tsp for 4 servings) and a splash of water; cook, stirring occasionally, until caramelized, 2-3 minutes more. Season with salt and pepper. TIP: If you added any other items to your meal (apps, sides, and/or desserts), you can get started on them now!

Meanwhile, trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and ⅓ inch thick). Core, deseed, and dice half the green pepper into ¼-inch pieces; cut remaining green pepper into ¼-inch strips.

In a medium bowl, combine marinara and half the garlic powder (reserve remaining garlic powder for serving). Taste and season with salt and pepper.

Place pitas on a lightly oiled baking sheet (divide between two baking sheets for 4 servings). Evenly spread sauce over pitas.

Place mozzarella, diced green pepper, caramelized onion, and pepperoni in separate serving vessels. Arrange sauce-topped pitas and toppings family style for everyone to build their own pitzas. (You’ll broil the pitzas in the next step!)

Broil pitzas on middle rack until cheese melts and edges are golden brown, 4-5 minutes. (For 4 servings, broil pitzas on top and middle racks, swapping rack positions halfway through.) Transfer to a cutting board.

When cool enough to handle, cut pitzas into wedges. Divide between plates.

Place green pepper strips, chili flakes, and remaining garlic powder in separate serving bowls. Serve alongside pitzas, with carrots and ranch dressing on the side for dipping. (Don't forget to serve with any extra items you may have ordered to build out your meal!)