Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Quarter lemon.

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 (for 4, divide dough between two sheets). 

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 and cheddar, leaving a ½-inch border around edges. Top with pepperoni. Drizzle Buffalo sauce in a single lengthwise layer across middle of each rectangle.

Starting with a long side, 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, combine half the ranch dressing and a squeeze of lemon juice (big squeeze for 4 servings).

Add mixed greens to bowl and toss until evenly coated.

Halve each stromboli crosswise.

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