When making sheet-pan pizza, bring the dough to room temp before shaping. This ensures the gluten is relaxed and the dough doesn’t shrink from the pan edges.
Preheat oven to 500°F with oven rack in lower third of oven. Grease an 18- x 13-inch rimmed baking sheet with 1/4 cup oil; place 1 dough ball on 1 side. Using your hands, gently stretch outward into an even layer until it covers half of the baking sheet. (If dough springs back, let it rest for 10 minutes before stretching again.) Repeat procedure with remaining dough ball on opposite side of baking sheet. Press seam together in middle to seal, creating 1 large sheet of dough. Spoon pizza sauce evenly over dough; sprinkle with mozzarella, and top with salami, spring onion, Parmesan, and fennel seeds.
Bake in preheated oven until crisp and brown on bottom and edges, about 25 minutes. Remove from oven, and sprinkle with salt. Top with greens; drizzle lightly with additional oil.
Lively, dark-fruited southern Italian red.