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. Wash and dry the fresh produce. Thinly slice the mozzarella. Roughly chop the peppers. Halve the tomatoes.

Lightly oil a sheet pan with olive oil. Divide the dough into 2 equal-sized portions. 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. 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, half the vinegar (you will have extra), 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!