Roasted vegetable and cashew nut pizza recipe

Details

• Cuisine: Italian
• Recipe Type: Main
• Difficulty: Easy
• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Serves: 2

Step-by-step

1. Preheat the oven to 220°C/200°C (fan)/425°F/Gas mark 7.
2. Chop the courgette and aubergine. Roast the vegetables, season and place into a preheated roasting tray in the oven for around 25 minutes. Once roasted, set aside.
3. For the sauce, heat the olive oil and crushed garlic clove in a saucepan for a few minutes. Then add the passata and stir. Season and simmer under a lid for 10-15mins.
4. To make the nut butter, blend the cashew nuts with cold water in a Nutribullet (or blender) to make a smooth paste. The texture can be improved by soaking the cashews for five hours or so beforehand if desired.
5. Place the spelt base on a baking tray or pizza stone and smother with three tablespoons of tomato sauce. Assemble the vegetables, cashew nut butter and fresh chillies on top of the pizza.
6. Pop in the oven for 10 minutes.
7. Scatter with rocket or basil according to preference.