Prepare the Pizza Base

Place a baking sheet or pizza stone upside down on the lowest oven rack. Preheat the oven to 475°F. On a floured piece of parchment paper, stretch the pizza dough into an 11-by-15-inch rectangle. Trim the parchment to fit just beyond the edges of the dough. Transfer the dough, along with the parchment, onto a pizza peel or inverted baking sheet, then slide it onto the preheated surface in the oven. Bake for 10–12 minutes, or until lightly browned in spots.

Cook the Sausage

While the crust is baking, heat the olive oil in a skillet over medium-high heat. Add the sausage, breaking it into small chunks with a wooden spoon. Cook until the sausage is fully browned and no longer pink, about 4 minutes.

Assemble and Bake the Pizza

Remove the crust from the oven. Spread the ricotta cheese evenly over the crust, leaving a 1-inch border around the edges. Sprinkle the mozzarella, provolone, and parmesan cheeses over the ricotta. Top with the cooked sausage and minced garlic. Return the pizza to the oven and bake for an additional 8–10 minutes, or until the cheeses are melted and bubbling. Sprinkle the oregano over the pizza after baking.

Prepare the Salad

Soak the red onion slices in ice water for 10 minutes, then drain thoroughly. In a large bowl, combine the spinach, fennel, roasted red peppers, artichoke hearts, and drained onion. Drizzle with red wine vinegar and extra-virgin olive oil, then season with kosher salt and freshly ground black pepper. Toss to coat evenly.

Finish and Serve

Once the pizza is baked, top it with the prepared salad and cut it into individual portions. Garnish with red pepper flakes for a touch of heat before serving.