Prepare the pizza dough according to your preferred recipe or store-bought instructions.

If making almond ricotta, soak blanched or slivered almonds in water for 6 hours.

Preheat oven to 400°F (200°C).

Roast cherry tomatoes on a parchment-lined baking sheet with olive oil, salt, and pepper for 20 minutes, or until soft and bursting.

If making almond ricotta, drain the soaked almonds and blend them with fresh water and salt in a food processor until creamy.

For the balsamic reduction, simmer balsamic vinegar in a small saucepan over medium heat for 30-40 minutes, until reduced to half its size and thickened.

Combine ricotta (almond or regular), roasted garlic, and basil in a food processor and blend until smooth. Season with salt to taste.

Spread the ricotta mixture evenly over the baked pizza crust.

Top with roasted cherry tomatoes, arugula, and toasted pine nuts.

Drizzle with balsamic reduction sauce and olive oil to taste.

Slice and serve immediately.