Adjust rack to middle position (middle and top positions for 4 servings if both your pans won't fit on middle rack) and preheat oven to 450 degrees. Wash and dry produce.

Lightly coat a baking sheet (two sheets for 4) with a drizzle of olive oil. Roll dough on baking sheet to coat all over with oil. Place dough balls on sheet at least 3 inches apart and cover with a clean kitchen towel; let rest at room temperature for 20 minutes.

Lightly coat a 10- to 12-inch ovenproof pan (two ovenproof pans for 4) with a drizzle of olive oil. TIP: If you've got a cast-iron pan, use it here!

Once dough has rested 20 minutes, carefully press and stretch each dough ball into a rough rectangle (the dough is stretchy and the shapes won't be perfect—that's OK!).

Cover with a clean kitchen towel and let rest 12 minutes more (this will make the next step easier!).

Once dough has rested 12 minutes more, reshape each piece into a rough rectangle by gently pulling the corners.

Evenly divide mozzarella between dough pieces, leaving a 1½-inch border at the top (one of the short edges); top with pepperoni in a single layer.

Gently roll up each piece of dough, starting with bottom short edge, to form a log. Carefully transfer, seam sides down, to a cutting board.

Slice each dough log crosswise into eight pinwheels; place in a single layer, cut sides up, in prepared pan.

Bake on middle rack until golden brown and dough in center of pan is cooked through, 20-25 minutes. (If using middle and top racks for 4 servings, swap rack positions halfway through baking.)

Once pinwheels are done, let rest for 3 minutes. Place marinara in a small microwave-safe bowl. Cover tightly with plastic wrap and microwave until warmed through, 30-45 seconds.

In a medium bowl, toss together arugula, dressing, Parmesan, salt, and pepper until evenly coated.

Serve pepperoni pizza pinwheels and arugula salad family style, with marinara on the side for dipping.