Preheat the oven to 400° and line a baking sheet with parchment paper. Roll the pizza dough into a 14-inch circle and place it onto the prepared baking sheet. Brush the edges with olive oil and sprinkle with cornmeal. Bake the crust until browned and puffy, about 20 minutes.

While the crust bakes, place the ingredients for the balsamic reduction into a small saucepan and set over medium heat. Lower heat and allow to simmer until the mixture thickens and becomes syrupy, about 10 minutes. Remove from heat and allow to cool.

Place the ingredients for the pesto into a food processor bowl and blend until mostly smooth, with just a bit of texture. Taste test and add more salt if needed. Scoop into a bowl.

Wipe out the food processor bowl and then add the cashews and milk. Blend until relatively smooth (it doesn't have to be perfect). Add the tofu, lemon juice, and salt. Pulse until a chunky, ricotta-like texture is achieved. Taste-test and season with additional salt if needed.

Spread the pesto in a smooth even layer over the pizza crust, then place dollops of the ricotta over top. Sprinkle with tomatoes, basil, and red pepper flakes. Drizzle with balsamic reduction. Slice and serve.