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Heat oven to 425°F. Roll and stretch dough into a large rimmed baking sheet. Sprinkle with Parmesan and bake for 14 minutes or until lightly browned. Remove from oven and set aside. Reduce oven temperature to 325°F.
While dough is baking, toss together tomatoes, shallot, garlic, vinegar, salt and pepper in a medium bowl. Spread tomatoes in an even layer in a rimmed baking sheet and roast at 325°F for 30 minutes. Remove from oven and gently stir in arugula.
Sprinkle 1 cup mozzarella over dough and scatter tomato mixture over top using a slotted spoon. Distribute prosciutto slices over tomatoes. Sprinkle remaining mozzarella over top and bake for 15 minutes. Cool on a wire rack for 5 minutes, then sprinkle with basil.