Are you sure that law applies to Pizza? I looked it up and it states you cannot product potentially hazardous foods. That seems a little vague, but we have a similar law in Michigan that is a bit more clear in definition by stating you cannot produce foods that need any form of temperature control. The list of potentially hazardous food examples they list leads me to believe the New Hampshire law is looking to eliminate the same type of foods and hazards as the Michigan law.
Edited to Add info from the Michigan Law:
What types of Cottage Foods can I produce in my home?
Non-potentially hazardous foods that do not require time and/or temperature control for safety (can be safely kept at room temperature and do not require refrigeration). Examples include: jams/jellies, breads and similar baked goods, cookies and cakes, vinegars and other non-potentially hazardous foods. Click here for a larger list of Cottage Foods.
What are Potentially Hazardous Foods/Temperature Controlled for Safety Foods?
A producer of Potentially Hazardous Foods/Temperature Controlled for Safety Foods (PHF/TCS) does not qualify as a cottage food operator. "Potentially hazardous food" is defined under the 2005 Food Code and is used to classify foods that require time-temperature control (can be safely kept at room temperature and do not require refrigeration) to keep them safe for human consumption. A PHF/TCS is a food that:
Contains moisture (water activity greater than 0.85)
Is neutral to slightly acidic ( pH between 4.6 and 7.5)
Please refer to the 2005 Food Code for pH and water activity tables.
Examples of PHF/TCS foods include:
Meat (beef, pork, lamb)
Poultry (chicken, turkey, duck)
Shellfish and crustaceans
Milk and dairy products
Cooked, plant-based foods (e.g., cooked rice, beans, or vegetables)
Certain synthetic ingredients
Tofu and soy-protein foods
Untreated garlic and oil mixtures