Preheat the oven to 450°F (230°C) and place a sheet pan on the middle rack.

Heat the olive oil in a skillet over medium heat. When shimmering, add the shallots and a pinch of salt and cook, stirring occasionally, for 10 to 12 minutes, or until golden brown.

Deglaze the pan with the balsamic vinegar, then add the dates, garlic and thyme. Continue to cook the shallots for another 5 to 7 minutes, or until deeply caramelized. If the shallots seem a little dry, add a splash of water until they break down into a jammy consistency.

Transfer the shallot mixture to a plate and set aside. Add another drizzle of olive oil to the pan and cook the mushrooms until they are browned and release their moisture—about 4 minutes.

Lightly flour your work surface and roll out the pizza dough to about ½ inch (1.3 cm) thick. Transfer the dough to a sheet of parchment paper and top with a layer of caramelized shallots, followed by the non dairy cheese and sautéed mushrooms.

With oven mitts, remove the sheet pan from the oven and carefully transfer the parchment paper with the pizza on top to the pan. Bake for 12 to 15 minutes, or until golden brown and no longer doughy in the center. Serve immediately with dollops of vegan ricotta and arugula.