Place pizza stone, if using, in oven.
Heat oven to 550℉/288℃.
On a lightly floured piece of parchment, roll pizza dough into a 12-inch circle.
Spread tomato sauce on crust, leaving a 1-inch border.
Sprinkle sauce with parmesan.
Top with arugula.
Sprinkle mozzarella over top.
Add tomatoes.
Top with feta.
Using a peel, or the back of a sheet pan, place pizza on stone.
Bake until puffy and browned, about 8 minutes.
Remove from oven.
Swirl pesto on top.
