Basil & Roasted Garlic Ricotta Pizza

1. Put the pizza dough onto your medium to large pizza tray and bake according to recipe or package directions, until it is cooked through. Set aside.

2. 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. Bake the cherry tomatoes for about 20 minutes, or until they are soft and starting to burst open. Remove from oven.

3. Place almond ricotta or regular ricotta, into the food processor with the roasted garlic and basil and blend until all ingredients are combined. Add salt to taste.

4. Spread the ricotta onto the baked pizza crust and top with cherry tomatoes, arugula, toasted pine nuts and drizzle with balsamic reduction sauce.

For the almond ricotta:
1. Drain the almonds (that you’ve 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.

For the balsamic reduction:
1. 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.