Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 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 dough balls on baking sheet to coat all over with oil.

Arrange dough balls on sheet at least 3 inches apart and cover with a clean kitchen towel; let rest at room temperature for 20 minutes.

Once dough has rested 20 minutes, gently press and stretch each dough ball into a 6-by-8-inch rectangle. (The dough is stretchy and the shapes won’t be perfect—that’s OK!)

Cover with a clean kitchen towel and let rest 12 minutes more. (This will make the following step easier!)

Once dough has rested 12 minutes, evenly sprinkle each dough rectangle with mozzarella, leaving a ½-inch border around edges. Top with pepperoni. Drizzle basil paste in a single lengthwise layer across middle of each rectangle.

Starting with one of the long sides, gently fold up a 1- to 2-inch portion of one of the dough rectangles. Repeat 2-3 times until dough forms a log with the filling enclosed. Arrange stromboli, seam side down, on baking sheet; pinch ends to close and tuck underneath. Repeat with remaining dough rectangle.

With a sharp knife, gently cut three small, shallow diagonal slits along the top of each stromboli. Bake on middle rack until golden brown and crisp, 18-22 minutes. (For 4 servings, bake on middle and top racks, switching rack positions halfway through.)

When strombolis have about 5 minutes remaining, in a medium bowl, toss mixed greens with dressing until evenly coated.

Place marinara sauce in a separate medium microwave-safe bowl. Cover tightly with plastic wrap and microwave until warmed through, 30-45 seconds.

Halve strombolis crosswise and divide between plates. Serve with salad and marinara for dipping on the side.