Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Thinly slice the mozzarella. Roughly chop the peppers. Halve the tomatoes.

Lightly oil 1 sheet pan (or 2 sheet pans for 4 servings) with olive oil. Divide the dough into 2 equal-sized portions (or 4 portions for 4 servings). Using your hands, gently stretch into ¼-inch-thick rounds (if the dough is resistant, let rest 5 minutes). Carefully transfer to the oiled sheet pan(s). Drizzle or brush the tops with olive oil, then fold each round in half. Bake 8 to 12 minutes, or until lightly browned. Remove from the oven. Let stand at least 2 minutes.

Tear the prosciutto into bite-sized pieces. Gently open the baked pizza pockets (be careful, as steam will release). Fill each with the pesto, sliced mozzarella, prosciutto pieces, and chopped peppers.

In a large bowl, combine the arugula, halved tomatoes, vinegar, and a drizzle of olive oil; season with salt and pepper. Toss to combine. Serve the sandwiches with the salad on the side. Garnish the salad with the almonds. Enjoy!