This savory vegan pizza is piled high with dairy-free basil ricotta cheese and juicy balsamic-spiked caramelized onions! Decadent, intensely flavorful, and easy to make!
Place the onions, oil, brown sugar, and a pinch of salt in to a large skillet. Stir everything to distribute the sugar and salt.
Place the skillet over low to medium low heat and cook the onions slowly, stirring occasionally, until they become very soft and brown, about 1 hour.
When the onions have caramelized, stir in the balsamic vinegar and raise the heat slightly. Cook the onions for a minute or two until the liquid from the vinegar has cooked off.
Remove the skillet from the heat and season the onions with salt to taste.
While the onions caramelize, place the cashews and milk into the bowl of a food processor fitted with an s-blade. Blend them to a smooth paste, stopping to scrape down the sides of the bowl as needed.
Add the tofu, lemon juice, basil, salt and pepper to the food processor bowl and pulse until the mixture takes on a chunky, ricotta-like texture.
Preheat the oven to 450°F. Lightly oil a baking sheet and sprinkle it with a tablespoon or two of cornmeal.
Roll the pizza dough into a 14-inch circle and place it on the oiled baking sheet. Brush the top with olive oil and sprinkle the edges with cornmeal.
Place the baking sheet into the oven and bake the crust for about 10 minutes, until puffy but not yet browned.
Remove the crust from the oven and spread the ricotta over the top. Distribute the onions over the ricotta.
Return the crust to the oven and bake for about 5 minutes more, until the crust has browned a bit around the edges.
Remove the pizza from the oven and sprinkle with arugula.
Slice and serve.