Pesto:
Combine spinach, basil, garlic, pine nuts, parmesan, lemon zest, juice, and salt +pepper in the bowl of a food processor. With the motor running, slowly add olive oil until emulsified; set aside.
Pizza:
Preheat baking sheet, pizza pan, or stone for 20-30 minutes.
Divide dough in half and place on a lightly floured surface. Roll out into a 12-inch round diameter. Make a thicker crust along the edges of the pizza.
Carefully remove pan or stone from the oven and lightly sprinkle cornmeal all over (to prevent sticking) and place dough on top. Brush 2-3 tablespoons of pesto over the dough and assemble pizza with parmesan cheese and tomatoes. Transfer to oven and bake until tomatoes burst and crust is browned (approximately 10-15 minutes).
Remove pizza from oven and finish with fresh arugula, balsamic glaze/lemon juice,
olive oil, and season with salt and a pinch of crushed red pepper flakes. Let sit for 5 minutes to cool down before slicing. Enjoy!