InstructionsReset

1. Preheat oven to 450° with a baking stone on bottom rack.
2. Coat a 12×12-inch Detroit-style pizza pan or 9×13-inch baking pan with 1 Tbsp. oil. Gently stretch dough to edges and corners of pan until it starts to shrink back.
3. Cover dough and let rest 10–15 minutes before stretching again and until dough fills bottom of pan.
4. Meanwhile, melt butter in a skillet over medium heat; whisk in flour until bubbly and fragrant, 2–3 minutes. Slowly whisk in half-and-half until thickened, but do not boil. Gradually stir in Parmesan; simmer sauce until Parmesan melts.
5. Stir in arugula and garlic until arugula wilts, 2–3 minutes; season sauce with salt and pepper. Add additional half-and-half to sauce to reach desired consistency.
6. Spread sauce evenly on dough; top with mozzarella and onion, then arrange capicola over pizza.
7. Transfer pizza to baking stone; bake until cheese is bubbly and edges browned, 12–15 minutes. Run a spatula around edges to loosen pizza from pan; let rest in pan until cool enough to handle. Transfer pizza to a cutting board; cut and serve.