Roasted Garlic and Chickpea Pizza
[Vegan]

To Make the Sauce:

1. Preheat the oven to 475°F. Use a pizza stone if you have one. Remove the dough from the refrigerator to warm. Combine the cashews, non-dairy milk, and nutritional yeast in a small saucepan. Bring to boil, reduce to simmer, and cook for 5 minutes.
2. Transfer to a small blender and add the lemon juice, lactic acid (if using), garlic, salt, and pepper. Blend until very smooth, adding a few tablespoons of milk as needed. Taste and adjust seasoning and set aside.

To Make the Chickpeas:

1. Heat the oil in a large skillet over medium heat. Add the chickpeas, artichokes, and garlic. Cook until golden brown, about 8 minutes, stir frequently so you do not burn the garlic. Season with salt and black pepper. Set aside.

To Make the Pizza:

1. Combine the pizza sauce with 2 tablespoons of the garlic aioli. Divide the dough into four or two. Roll or spread the dough on a parchment paper, out to about 1/4-inch thick. Spread a thin layer of tomato-aioli sauce. Add cheese, if using. Top with the chickpeas, sun-tomatoes, and olives.
2. Bake for 6 minutes on a baking sheet or pizza stone. Remove the paper from under the pizza, using tongs or a spatula if needed. Continue to bake until golden brown, about 7-9 more minutes.
3. To serve, cut into slices, top with arugula leaves, and more sauce.