Preheat the oven to 425°. Unpackage Amy’s frozen Vegan Margarita Pizza and place a few spoonfuls of plant-based Ricotta on top of the frozen pizza. Place pizza on a baking sheet or pizza stone and bake for 15 minutes.
While the pizza is baking, add plant-based Parmesan, pine nuts, and garlic to a food processor and pulse for 2 minutes until finely ground. Take off the lid, add the basil, and then replace the lid. Start the food processor again and pour the olive oil through the top while the motor is running. After 1 minute, the pesto should be smooth and bright green. Add salt to taste. Remove the pesto from the food processor and set aside.
Pull the pizza out of the oven and let it cool. Drizzle pesto on top. Sprinkle arugula to your liking. Gently tear pansy flowers (if using) and cascade on top of pizza for an elevated garnish.