Tricolor-Salad Pizza

Preheat oven to 450° with a pizza stone or baking sheet characteristic on a rack in lowest space. Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with 1 tablespoon oil; season with salt and pepper. High with mozzarella, leaving a 1/2-wander border, then tomatoes, decrease-aspects up.

Bake in pan on stone until bubbly and crust is golden brown and characteristic on backside, 20 to 22 minutes. Sprinkle generously with Parmigiano. Walk collectively vinegar, oregano, and remaining 2 tablespoons oil in a swish bowl; season with salt and pepper. Toss with fennel, radicchio, and arugula to evenly coat. High pizza with salad; aid as we whisper with extra Parmigiano.