Step 1

Preheat oven to 400°. Place a pizza stone, if using, in the oven while it preheats. Transfer dough to a lightly floured surface. Cover and let stand 30 minutes. Meanwhile, pile sweet potato on a rimmed baking sheet. Drizzle with oil, season with salt and pepper, and spread evenly. Roast until tender and browned, stirring once, about 20 minutes. Remove from oven. Increase oven temperature to 500°.

Step 2

In a small bowl, stir together cream cheese, half-and-half and cinnamon until smooth.

Step 3

Sprinkle a baking sheet or pizza peel generously with cornmeal. Roll dough to a 12-inch round and transfer to sheet or peel. Dollop cream cheese mixture over dough and spread evenly. Top with roasted sweet potatoes, the cranberries and pecans. Top with arugula. If desired, lightly brush the edge of the crust with additional olive oil.

Step 4

Place baking sheet in oven or gently slide pizza to heated stone. Bake until crust is golden, about 10 minutes. Drizzle with balsamic glaze.