Stir ¾ cup whole-milk ricotta cheese, 1 tablespoon extra-virgin olive oil, ½ teaspoon lemon zest plus 1 teaspoon juice, ¼ teaspoon pepper, and ⅛ teaspoon salt together in bowl. Substitute ricotta mixture for pesto, 2 ounces thinly sliced prosciutto for mozzarella, and 1 cup (1 ounce) baby arugula for tomatoes. Sprinkle pizza with 2 tablespoons finely chopped jarred hot cherry peppers and drizzle with additional 1 tablespoon extra-virgin olive oil before serving. Per Serving Cal 470; Total Fat 37g; Protein 29g; Net Carbs 5g; Fiber 2g; Total Carbs 7g