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Preparation

1. Blend the soaked cashews with the lemon juice, nutritional yeast and a splash of water to a thick cream.
2. Roast the pepper slices for 10 minutes until the edges char.
3. Stretch the dough onto an oiled tray and spread the cashew cream to the rim.
4. Arrange the roasted pepper, courgette ribbons and olives over the base.
5. Bake at the oven's highest setting for 10 minutes until the crust is blistered.
6. Scatter the rocket over the hot pizza and serve in generous slices.