Preheat the oven to 450°F. Transfer the pizza crust(s) to the center of 1 sheet pan (or 2 sheet pans for 4 servings); drizzle or brush with olive oil to evenly coat. Bake 6 to 10 minutes, or until lightly browned. Leaving the oven on, remove from the oven. Let cool about 5 minutes.

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Roughly chop the pistachios.  

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently and gently pressing down on the tomatoes with the back of a spoon, 2 to 3 minutes, or until slightly softened and beginning to break down. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the cream (shaking the packet before opening) 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. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat.

Leaving a 1-inch border around the edges, evenly top the baked crust(s) with the sauce, mozzarella (tearing into bite-sized pieces before adding), half the parmesan, and a drizzle of olive oil; season with salt and pepper. Bake 5 to 9 minutes, or until the cheese is melted and the crust is crispy. Remove from the oven and let stand at least 2 minutes. Carefully transfer the baked pizza(s) to a cutting board. Cut into equal-sized pieces.

Meanwhile, in a bowl, combine the vinegar, arugula, and a drizzle of olive oil; season with salt and pepper and toss to combine. Serve the finished pizza(s) with the salad on the side. Top the pizza(s) with the remaining parmesan and prosciutto (tearing into bite-sized pieces before adding). Garnish the salad with the chopped pistachios. Enjoy!