• 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 1/3 inch thick). Core, deseed, and dice half the green pepper into 1⁄4-inch pieces; cut remaining green pepper into 1⁄4-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.