Deep-Dish Pepperoni Pizza with Arugula Salad

By cheeserohan

Ingredients

• 3 Tablespoons olive oil
• 12 ounces store-bought pizza dough, at room temperature
• 1/2 pound mozzarella, grated (2 cups)
• 1 14.5-ounce can diced tomatoes, drained
• 1/2 teaspoon dried oregano
• 1/4 small red onion, thinly sliced
• 1/4 cup pitted kalamata olives, halved
• 4 mushrooms, thinly sliced
• 1 ounce sliced pepperoni
• 2 bunches arugula, thick stems removed (about 8 cups)
• 1 Tablespoon red wine vinegar
• kosher salt and black pepper

Preparation

Step 1

Heat oven to 400F. Coat a 9-inch oven-proof skillet or cake pan with 1 1/2 Tablespoons of the oil. Press the dough into the pan, covering the bottom and sides. Top with half the mozzarella, then the tomatoes, oregano, and remaining mozzarella.

In a small bowl, toss the onion, olives, mushrooms, and pepperoni with 1/2 Tablespoon of the remaining oil; scatter over the pizza. Bake until the crust is golden brown, 30 to 35 minutes.

Meanwhile, in a large bowl, toss the arugula with the vinegar, the remaining 1 Tablespoon of oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve with the pizza.