Three cheese-salami topping – Video of the day

Let's say you went a bit overboard with your pizza toppings after rolling out that fresh pizza dough—like half-a-pound-of-pepperoni-and-three-types-of-cheese overboard. Now you're afraid your little homemade pizza will buckle under the weight of all that topping goodness. So what's the solution for making this epic pizza structurally sound? Roll it up, stromboli-style, and your topping overload problem is solved. (Proof you can never really go too far.)
Thaw one ball of frozen pizza dough according to the package directions. Preheat oven to 375°. Grease a half sheet pan lightly with more olive oil and stretch the dough out to fit the size of the pan. Spoon 1 cup of marinara sauce onto the dough and cover evenly. Top with ¼ pound of sliced provolone cheese, followed by an 8-ounce ball of fresh mozzarella that's been thinly sliced. Next, add a ½ pound of sliced pepperoni and finish with ¼ pound of shredded fontina. If desired, sprinkle with red pepper flakes for a bit more spice.

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