Heat oven to 500 degrees. Grease a 17x12" rimmed baking sheet with Camelina oil.
Drop pizza dough into centre of greased sheet and use fingers to press out and flatten dough so it spreads as close as possible to corners of pan. This may seem difficult, but persist, as a thin crust will be worth it.
Scatter mozzarella slices over dough and brush exposed edge of crust with Camelina oil.
Bake for 15 minutes until crust is crispy and cheese bubbly. If cheese starts to get too brown, cover centre of pizza with foil.
While pizza bakes, toss together arugula, parmesan, 3 tbsp of Camelina oil, lemon juice, salt and pepper.
When pizza is ready, let cool for 2 minutes and top with salad. Dollop with 12 spoonfuls of ricotta. Cut into squares and serve.