Prepare the Balsamic Reduction: In a small saucepan, combine the balsamic vinegar and honey (or agave syrup).

Bring to a boil over medium heat, then reduce the heat to low and simmer until the mixture is reduced by half and has a syrupy consistency, about 10-15 minutes. Set aside to cool.

Caramelize the Onions: In a large skillet, heat the olive oil and butter over medium heat.

Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 20-25 minutes. Season with salt and pepper to taste. Remove from heat and set aside.

Prepare the Sweet Potato Slices: Preheat the oven to 400°F (200°C).

Toss the sweet potato slices with a little olive oil, salt, and pepper.

Spread the slices on a baking sheet and roast for about 15 minutes, or until tender but not mushy. Remove from oven and set aside.

Assemble the Pizza: Increase the oven temperature to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat.

Roll out the pizza dough on a floured surface to your desired thickness.

Transfer the dough to a piece of parchment paper for easy handling.

Spread the caramelized onions evenly over the dough.

Arrange the roasted sweet potato slices on top.

Crumble the goat cheese (or sprinkle the vegan cheese) over the pizza.

Bake the Pizza: Carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet.

Bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.

Finish and Serve: Remove the pizza from the oven and let it cool for a few minutes.

Top with fresh arugula and drizzle with the balsamic reduction.

Slice and serve immediately.