Thaw Vegan Puff Pastry (1 sheet) for 20 minutes or so, until soft.
Meanwhile, chop Sweet Potato (1), leaving the skin on for extra fiber and potassium. Microwave in a covered casserole dish with 1-2 inches of water for 5-6 minutes until soft.
Preheat oven to 400 degrees F (200 degrees C).
Puree sweet potato in a food processor or high powered blender once cooked. If you don't have an appliance to do this, just mash it up as best you can. Set aside.
In a separate bowl, combine Chickpeas (1 can), the oil from the sundried tomatoes, Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
Put parchment paper on top of pizza pan. Directly on parchment paper, roll out the puff pastry as much as possible. Make into about a 12-inch square. With a pizza wheel, cut the dough to make 6 equal pieces, which allows for more even baking with the thick sweet potato layer.
Spread sweet potato mixture to all edges and evenly spread the chickpeas. Add the Red Onion (1/2 cup) now if you prefer it cooked, but I recommend adding it after baking for more flavor. Do not add the sun-dried tomatoes before baking or they will burn!
Bake in preheated oven for 40 minutes, or until the bottom of the crusts are golden.
Top with onion if not already done, Sun-Dried Tomatoes in Olive Oil (1/2 cup), and Arugula (2 cup). Cut into smaller pieces if desired and serve!