Place a pizza stone or inverted baking sheet on the center rack and heat oven to 500°F (260°C). Let dough rest at room temperature for 30 minutes if refrigerated. On a floured piece of parchment paper, stretch or roll dough into a 12-inch round.

Brush dough with 1 tablespoon olive oil, then scatter minced garlic evenly. Distribute artichoke hearts and mozzarella pieces across the surface. Sprinkle with Parmesan, lemon zest, and red pepper flakes if using. Drizzle remaining 1 tablespoon olive oil over top.

Slide pizza with parchment onto the hot stone or baking sheet. Bake until crust is deeply golden and cheese is bubbling with light brown spots, 10 to 12 minutes. Rotate halfway through if your oven has hot spots.

While pizza bakes, toss arugula with lemon juice and extra virgin olive oil in a bowl. As soon as pizza comes out of the oven, immediately mound the dressed arugula over the hot surface. The residual heat will slightly wilt the greens. Finish with a pinch of flaky salt and an extra drizzle of oil if desired. Slice and serve immediately.