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. Bake 10 minutes. Leaving the oven on, remove from the oven. Carefully flip the partially baked dough and lightly press down.

Wash and dry the fresh produce. Leaving a border around the edges, carefully spread the béchamel onto the dough in an even layer. Top with the mozzarella (tearing into small pieces before adding), goat cheese (crumbling before adding), mushrooms (tearing into bite-sized pieces before adding), half the parmesan, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Drizzle with olive oil and season with salt and pepper. Return to the oven and bake 15 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.

Meanwhile, tear off and discard the root ends of the lettuce; tear the leaves into small pieces. In a large bowl, whisk together the vinegar, honey, and a drizzle of olive oil; season with salt and pepper. Just before serving, to the bowl of dressing, add the torn lettuce and almonds. Toss to combine. Top the baked pizza with the remaining parmesan. Carefully cut into equal-sized pieces. Serve the finished pizza with the salad on the side. Enjoy!