Kick Of National Vegetarian Week With This Vegetarian Summer Tomato Pizza +

Preheat the oven to 200c/400f.First make the flatbread pizza bases. Place the Greek yogurt, flour, baking powder and salt into a bowl. Mix together using your hands until all of the ingredients are combined. It should only take a minute or two. You want a thick, slightly sticky dough. Add a little more Greek yogurt if it's too dry.Place the dough on a lightly-floured surface. Cut into 3 equal pieces. Roll each piece into a ball, then roll flat into rectangular shapes approx. 3-4mm thick.Place the three pizza on a large baking tray that has been lined with baking parchment.Next make the basil garlic butter by placing the garlic and butter into a small pan and heating together on a low heat until all of the butter has just melted. Stir in the salt, but don't add the basil yet. Turn off the heat.Brush approx 1 tbsp of the garlic butter onto each flatbread, then sprinkle the oregano onto the flatbreads.Divide the mozzarella and cheddar between the three flatbreads, sprinkling all over, and place in the oven for 15 minutes until golden brown.Meanwhile, mix the basil and parsley into the garlic butter and put to one side.Make the cashew sauce by adding all of the cashew sauce ingredients to a food processor and blending together until smooth. Add a a little water or extra stock if it's too thick.Remove the flatbreads from the oven and top with the slice tomatoes, sliced olives, baby salad leaves and red onion slices. Drizzle with the garlic basil butter (you can reheat in the microwaves or a pan for a few seconds if the butter has started to solidify) and the cashew sauce, then serve.