1. Preheat oven to 500 degrees F. Brush a large baking sheet with olive oil and sprinkle with cornmeal. Spread 1 lb. store-bought pizza dough onto the baking sheet in a 12-inch circle. Top with reserved 1/2 cup Pomodoro sauce, 2 oz. sliced fresh mozzarella cheese, and 3 slices of prosciutto, torn. Bake until cheese is bubbling and crust is golden brown, 10 to 15 minutes. Meanwhile, use a vegetable peeler to peel 4 carrots and then shave into wide ribbons (reserving half for Thursday). Thinly slice an apple and add to carrots in bowl; add 2 Tbsp. freshly shaved Parmesan and drizzle with 1 Tbsp. olive oil, 2 tsp. lemon juice, and a pinch of salt. Top the cooked pizza with 2 cups baby arugula and 1 Tbsp. lemon juice. Serve with the salad.