Before starting, remove pizza dough from the fridge and rest in a warm spot for 20 min.Preheat the oven to 475˚F.Wash and dry all produce. Sprinkle both sides of dough with flour. Stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.) Let dough rest in a warm place, 8-10 min.

Meanwhile, drain, then pat roasted red peppers dry with paper towels. Thinly slice.Drain, then slice olives. Halve tomatoes. Stir together marinara sauce and sun-dried tomato pesto in a small bowl.

With floured hands, stretch dough again into a large 10x13-inch oval. (NOTE: The dough should now hold its shape.)Spread half the marinara mixture over dough. Sprinkle mozzarella and half the Parmesan cheese over sauce.Top with roasted red peppers, olives, then as much pepperoni as you like.

Bake pizza in the middle of the oven until golden-brown and crisp, 15-18 min.** (NOTE: For 4 ppl, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)

When pizza is almost done, peel, then finely grate garlic.Add 2 tbsp (4 tbsp) butter and garlic to a medium microwavable bowl. Microwave on high until butter melts, 15-30 sec. Add half the garlic-Parmesan dressing and 1 tbsp (2 tbsp) water to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, spring mix and remaining Parmesan to the bowl with dressing. Season with salt and pepper, then toss to combine.

When pizza is done, brush crust with garlic butter. Let pizza rest, 2-3 min, before serving.Cut into slices.Divide pizza and salad between plates.Serve remaining garlic-Parmesan dressing and remaining marinara mixture on the side for dipping.