Step 1

For the dressing: In a blender, combine the vinegar, sun-dried tomatoes, oregano, sugar and garlic. Pulse to combine. With the motor running, drizzle in the olive oil. Season to taste with salt and pepper.

Step 2

For the salad: Preheat the oven to 425 degrees F. Drizzle 1 tablespoon olive oil on a rimmed baking sheet. Use a pastry brush to evenly coat the baking sheet with the oil.

Step 3

Remove the pizza dough from the pop tube. Place on a lightly floured surface and gently roll with a floured rolling pin. Transfer to the prepared baking sheet and use your fingers to continue stretching the dough into a large rectangle. Drizzle with the remaining tablespoon olive oil and use a pastry brush to spread the oil evenly on the dough. Top with the dried oregano and Parmesan. Bake until golden brown, about 12 minutes. Remove from the oven and let cool until just warm or room temperature on the baking sheet.

Step 4

Heat a medium skillet over medium-high heat. Add the pepperoni and cook, stirring often, until crispy, 2 to 3 minutes. Transfer to a paper towel-lined plate.

Step 5

In a large bowl, combine the romaine, tomatoes, onions, olives, banana peppers and mozzarella. Toss with the dressing, then transfer to the pizza crust on the baking sheet. Top with a generous amount of Parmesan, then top with the pepperoni.