Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Lightly coat a baking sheet (two baking sheets for 4) with a drizzle of olive oil. Remove pizza dough from packaging and roll on sheet to coat all over with oil (divide dough between two sheets for 4). Arrange dough balls on sheet at least 3 inches apart; cover with a clean kitchen towel. Let rest at room temperature for 20 minutes.

Once dough has rested 20 minutes, carefully press and stretch each dough ball into a rough rectangle (the dough is stretchy and the shapes won’t be perfect—that’s OK!). TIP: If needed, use a rolling pin to help roll out dough.

Cover with a clean kitchen towel and let rest 12 minutes more (this will make stretching the dough in Step 5 step easier!).

While dough rests, core, deseed, and dice bell pepper into 1-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges.

Remove sausage* from casing if necessary; discard casing.

Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper and onion; cook, stirring occasionally, until beginning to soften, 2-3 minutes. Season with salt and pepper.

Add sausage and half the Tuscan Heat Spice (all for 4 servings); cook, breaking up meat into pieces, until sausage is browned and cooked through and veggies are softened, 4-6 minutes.

Once dough has rested 12 minutes, reshape each piece into larger rectangle shapes, about 10 inches long and 5-6 inches wide.

Spread dough with as much marinara as you like, leaving a 1-inch border. Sprinkle with mozzarella, then top with as much sausage and veggie mixture as you like.

Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks; swap rack positions halfway through.)

Drizzle pizzas with as much balsamic glaze as you like.

Slice pizzas as desired. Divide between plates and serve.