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 (divide dough balls between two baking sheets for 4). 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.

Meanwhile, core, deseed, and dice bell pepper into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.

Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper; stir in scallion whites.

Turn off heat; transfer to a plate.

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 and cheddar, leaving a ½-inch border around edges. Top with bell pepper mixture and as much pepperoni as you like. Drizzle BBQ sauce in a single lengthwise layer across middle of dough.

Starting with one of the long sides, gently fold up a 1- to 2-inch portion of one dough rectangle. 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, swapping rack positions halfway through.)

When strombolis have about 5 minutes remaining, in a medium bowl, stir together half the ranch dressing and a squeeze of lemon juice (big squeeze for 4 servings). (Save remaining lemon wedges for another use.)

Add mixed greens and scallion greens to bowl; toss until evenly coated.

Halve strombolis crosswise.

Divide strombolis and salad between plates. Serve with remaining ranch dressing on the side for dipping.