Heat oven to 425° F. Brush 2 large baking sheets with 2 tablespoons of the oil. On a lightly floured surface, shape the dough into four 8-inch rounds. Place on the prepared baking sheets.
Dividing evenly, top the dough rounds with the ricotta, artichokes, olives, onion, Parmesan, rosemary, and ¼ teaspoon pepper.
Bake the pizzas, rotating the baking sheets halfway through, until the crust is golden brown, 18 to 22 minutes.
Meanwhile, in a large bowl, toss the greens with the lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Serve the pizzas with the salad.