Deep-dish Pepperoni Pizza

Ingredients:

• 1/4 cup extra-virgin olive oil
• 450 g of chilled pizza dough, at room temperature
• 1.5 cups tomato sauce
• 1 clove of garlic, grated
• 1/4 teaspoon dried oregano
• A quarter of an onion, thinly sliced
• 1.5 tbsp. grated mozzarella (about 170 gr.)
• 1/2 cup chopped pickled pepperoncini peppers + 2 tablespoons brine from jar
• 0.5 cups pepperoni slices (about 80 g)
• 8 fresh basil leaves, thinly sliced
• 1 package (140 g) mixed salad greens (about 6 cups)

Preparation:

1. Place an inverted baking sheet or pizza stone on the bottom rack of the oven; preheat oven to 450°F (245°C). Grease the inside of a deep 10-inch pizza pan or a 9-inch round crust pan (preferably dark metal) with 2 tablespoons olive oil. Press the dough into the pan.
2. In a bowl, combine the tomato sauce, garlic, oregano, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Spread 1 cup of the sauce over the dough and sprinkle with onions. Place the skillet on a hot baking sheet; bake until the crust is slightly puffed and starting to brown, about 10 minutes.
3. Remove the pizza from the oven, sprinkle with cheese, arrange the pepperoncini and pepperoni, and then spread the remaining sauce on top. Return the pizza to the hot baking sheet and bake until golden brown and crispy around the edges, about 12 minutes. Let cool for 5 minutes. Sprinkle with fresh basil and slice.
4. Toss the salad greens with the remaining 2 tablespoons of olive oil and the pepperoncini brine, season with salt and pepper to taste. Serve the salad with the pizza.