Heat pizza stone in the oven at 500° for 1 hour while you prepare the rest of your ingredients.

Prepare pizza dough per the instructions on the package.

Combine 1 tablespoon extra virgin olive oil, garlic, parsley, and a sprinkle of kosher salt. Brush mixture onto prepared pizza dough all the way out to the outer edge. Set aside.

In a separate small bowl, combine ricotta, the remaining olive oil, crushed red pepper, and a sprinkle each of kosher salt and black pepper. Stir to combine into a light fluffy texture.

Turn the oven down to 400° in preparation for your pizza.

Sprinkle a light later of mozzarella cheese on to prepared pizza dough.

Drop dollops of ricotta cheese mixture all over pizza.

Press tomato halves into the pizza with the inside of the tomatoes facing up.

Slide pizza onto a pizza scraper* and place onto the hot pizza stone in the oven.

Bake at 400° for 15 - 20 minutes until the crust is crisp and the cheese has melted.

Broil for 1 - 2 minutes until you see a few crispy bubbles of cheese on top.

Remove pizza from the oven, allow to cool just slightly and top with fresh arugula and extra crushed red pepper, to taste.