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1.
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Put the pizza dough onto your medium to large pizza tray and bake according to recipe or package directions, until it is cooked through.
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Set aside.
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2.
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Preheat oven to 400 F. On a large rimmed sheet pan, lined with parchment paper, add the cherry tomatoes and drizzle them with a little bit of olive oil and sprinkle with salt and pepper.
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Bake the cherry tomatoes for about 20 minutes, or until they are soft and starting to burst open.
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Remove from oven.
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3.
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Place almond ricotta or regular ricotta, into the food processor with the roasted garlic and basil and blend until all ingredients are combined.
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Add salt to taste.
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4.
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Spread the ricotta onto the baked pizza crust and top with cherry tomatoes, arugula, toasted pine nuts and drizzle with balsamic reduction sauce.
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For the almond ricotta: 1.
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Drain the almonds (that youve soaked in a bowl of water for 6 hours) and place them in the food processor with the fresh water and salt and blend until creamy, a few minutes.
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For the balsamic reduction: 1.
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Add the vinegar into a small saucepan and simmer over medium heat for 30-40 minutes, until mixture has reduced to half its size and has a thick consistency.
