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Pulse the roasted pistachio nuts until roughly chopped.
Add the Parmesan cheese, arugula, and olive oil to the chopped pistachios and blend until it forms a smooth, pistachio butter-like texture.
Roll out the pizza dough into a 12-inch circle.
Drizzle the dough with olive oil and fold it in half.
Transfer the folded dough to a pizza peel and bake in a 930°F pizza oven for about 90 seconds to 2 minutes, until puffed and lightly browned.
Open up the baked dough and spread the pistachio pesto on one half.
Top with the ricotta cheese, fresh arugula dressed with lemon and olive oil, a pinch of salt and pepper, and the crushed pistachios.
Layer the thinly sliced bologna on top and close the sandwich.