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.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper(s) in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced shallot(s). Cook, stirring frequently, 4 to 5 minutes, or until softened. Turn off the heat.

Leaving a 1-inch border around the edges, evenly top the baked crust(s) with the red pepper pesto, cooked vegetables, and mozzarella (tearing into pieces before adding). 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.

Just before serving, to the bowl of marinated cucumber(s), add the arugula and a drizzle of olive oil. Toss to coat. Taste, then season with salt and pepper if desired. Carefully transfer the baked pizza(s) to a cutting board. Cut into equal-sized pieces. Serve the finished pizza(s) with the salad. Enjoy!