Preheat your oven to 425°F (220°C).

Roll out the pizza dough on a floured surface to fit your pizza pan, about ½ inch thick, and pre-bake for 8 minutes.

Prepare the raspberry balsamic drizzle by combining balsamic vinegar, raspberries, sugar, cornstarch mixed with water, and salt in a saucepan and simmer for 8 minutes.

Strain the simmered mixture through a fine-mesh strainer into a bowl to remove raspberry seeds.

In a skillet, heat olive oil and sauté sliced white onion for 10-15 minutes until golden brown.

Assemble the pizza by layering shredded mozzarella, crumbled goat cheese, and caramelized onions on the pre-baked crust, then brush the outer crust with olive oil and sprinkle with salt and garlic powder.

Bake the assembled pizza for an additional 10-12 minutes until cheese is bubbly and crust is golden.

Drizzle the raspberry balsamic glaze over the hot pizza, add arugula, slice, and serve.