Artichoke-Mortadella Flatbread Pizzas

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1 cup whole-milk ricotta cheese

Finely grated zest and juice of 1 lemon

Freshly ground pepper

2 pieces lavash or other large flatbread, halved

1 5-ounce package baby arugula (about 8 cups)

1/4 bunch chives, cut into 1-inch pieces (about 1/3 cup)

1 cup sliced marinated artichoke hearts

1/4 cup grated parmesan cheese

2 tablespoons extra-virgin olive oil

Kosher salt

6 ounces thinly sliced mortadella

2 tablespoons pistachios