Lightly dust your work surface with semolina. Gently shape the dough into a 14-inch circle using a rolling pin, ensuring even thickness from edge to edge. Sprinkle semolina on your pizza peel to prevent sticking, then transfer the dough to the peel.
Spread the pesto evenly across the dough as a base. Distribute the halved cherry tomatoes over the pesto.
Sprinkle shredded fontina cheese over the pizza, ensuring even coverage. Add the cubed mozzarella in the same manner.
Layer the julienned rosemary ham over the cheese. Optionally, add a few slices of Kalamata olives or artichokes for additional flavor.
Sprinkle dried oregano over the top.
Transfer the pizza to the oven and bake for 8–10 minutes, or until the crust is golden, the cheese is melted and bubbly, and the edges of the ham are crisp.
Remove the pizza from the oven and let it rest briefly. Slice the pizza, then top with fresh arugula.
Finish with a generous sprinkle of American Grana cheese and fresh lemon zest for brightness and aroma.
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