Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while it heats.
Roll out the pizza dough on a lightly floured surface to your desired thickness. Transfer the rolled dough to a pizza stone or a parchment-covered baking sheet.
Brush with olive oil and place in the oven for 5 minutes
Mix tomato paste with 1 tbsp olive oil
Remove the pizza from the oven and spread the tomato paste mix lightly over the dough, leaving a small border around the edges of the crust.
Next, spread the pesto sauce over the tomato paste layer.
Place buffalo mozzarella slices or crumbled goat cheese evenly over the sauces.
Transfer the pizza to the preheated oven. If using a pizza stone, slide the pizza onto the stone. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly and slightly browned.
Turn off oven.
Once the pizza is out of the oven, arrange the prosciutto slices and arugula evenly over the top.
Place in the turned-off oven until the prosciutto and arugula wilt slightly.
Remove from the oven and drizzle a little olive oil over the arugula.
Season with salt and pepper to taste.
Sprinkle with grated Parmesan cheese for extra flavor.
Slice and serve immediately.