• Arrange an oven rack in the lowest position and preheat the oven to 450°F. Evenly drizzle 3 tablespoons of olive oil onto the sheet pan.
• Once the dough has come to room temperature, (this is important!) place dough on the sheet pan and use your hands to press the dough to the edges of the pan working it into a rectangular shape.
• Dock the pizza dough with a large fork focusing on the center.
• Spread ½ cup of pizza sauce on top of the dough with the back of a spoon in a thin, even layer then sprinkle 2-3 cups of mozzarella and ½ cup of Parmesan cheese on top. Top with 4 ounces of soppressata, prosciutto, or pepperoni.
• Transfer to the oven for 15 minutes, or until the crust is golden brown and the cheese is bubbling.
• Meanwhile, in a mixing bowl toss together 2 cups of arugula, ¼ cup of basil, and ½ cup of cherry tomatoes. Season with a big pinch of salt and pepper and toss together.
• Remove pizza from the oven and cool before slicing into squares.
• Top the pizza with the fresh arugula salad, or serve on the side and drizzle with balsamic glaze, if desired.

FOR THE PIZZA DOUGH

• Place 1 cup warm water in a bowl; add envelope of yeast and 1 teaspoon sugar. Mix and let stand until creamy, about 10 minutes.
• Add 2 1/2 cups flour, 2 tablespoons oil, and 1 teaspoon salt to the yeast mixture; beat until smooth. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier. Let rest for 5 minutes.

SERVING SUGGESTIONS

• Serve with caesar salad and a side of pasta.

SWAP SUGGESTIONS

• Vegetarian: Swap meat for extra veggies like mushrooms, olives, and peppers.
• Greens: Swap arugula for spinach.
• Flour: Bread flour can be swapped for all-purpose flour in pizza dough.

WEEKEND PREP / MAKE AHEAD

• Pizza dough can be made up to 5 days In advance and stored In an airtight container In the fridge. Bring to room temp before using.