• Heat oven to 425 degrees Fahrenheit.
• Prepare homemade pizza dough (if using). Otherwise use pre-made pizza dough of choice as directed.

For The Pesto:

• Place a small cast iron skillet on the stove top and heat to medium-low. Add ⅓ cup of unsalted walnuts and toast for 4-5 minutes, stirring often to prevent them from burning. Remove from heat.
• Place 3 packed cups each of fresh arugula and spinach, 4 cloves garlic, ⅓ cup toasted walnuts, ¼ cup Parmesan cheese, 3 Tbsp. olive oil, and ¼ tsp. each of kosher salt and pepper in a food processor.
• Pulse until completely combined. The mixture should resemble a ‘saucy paste’ that will easily spread onto the pizza crust.
• Cut 3-4 Roma tomatoes into slices. Place the tomatoes between two paper towels for a few minutes to remove excess moisture which will prevent the pizza from becoming soggy as it bakes.
• Place each pizza crust onto baking sheets or pizza pans. Spread half of the arugula pesto evenly onto each crust. Divide 2 cups of shredded mozzarella cheese onto each crust and arrange the tomato slices onto each crust.
• Place the pizzas in the oven and bake for 12-14 minutes or until the crust is crispy and the cheese melted.
• Remove pizzas from the oven and top with slices of prosciutto.
• To Serve: Cut the pizzas into slices and garnish with fresh basil, red pepper flakes, and a pinch of salt (optional).