Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Evenly coat the tray with 1 tablespoon of olive oil. Add the dough to the prepared tray and flip to thoroughly coat. Using your hands, spread the dough to the edges of the tray, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Evenly prick the dough with a fork. Place the tray directly onto an oven rack and bake 10 minutes. Leaving the oven on, remove from the oven. Carefully flip the partially baked dough and lightly press down.

In a bowl, combine the béchamel, tomato paste, pepper sofrito, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Leaving a border around the edges, carefully spread the sauce onto the dough in an even layer. Evenly top with the mozzarella (tearing into small pieces before adding and as much of the sopressa as you'd like (you may have extra). Drizzle with olive oil and season with salt and pepper. Return to the oven and bake 15 to 17 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

Once the pizza has baked about 10 minutes, wash and dry the arugula. In a large bowl, whisk together the vinegar, honey, oregano, and a drizzle of olive oil; season with salt and pepper. Add the arugula and almonds. Toss to combine. Top the baked pizza with the parmesan. Carefully cut into equal-sized pieces. Serve the finished pizza with the salad on the side. Enjoy!