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Preheat the oven to 475°F (245°C) with a pizza stone or baking sheet inside for at least 30 minutes.
On a lightly floured surface, stretch or roll the room-temperature pizza dough into a 12- to 14-inch circle.
Transfer the shaped dough to parchment paper or a floured pizza peel.
Spread crushed tomatoes evenly over the dough, leaving a ½-inch border for the crust.
Sprinkle shredded low-moisture mozzarella over the sauce.
Slide the pizza (on the paper or peel) onto the preheated stone or baking sheet and bake for 10–15 minutes, until the crust is golden and the cheese is bubbly.
Remove the pizza and immediately top with sliced prosciutto and fresh arugula.
Drizzle with olive oil, sprinkle shaved Parmesan, pinch salt and pepper, slice, and serve.