Make the mushroom onion saute: Heat oil in a skillet over medium heat. Add onion and cook for 2 minutes. Add mushrooms and toss well. Cook partially covered for 7 minutes. Add thyme, salt and pepper flakes and mix well. Cook for another 3 to 4 minutes or until golden.
Drain the cashews if soaked. Blend all the ingredients under mozzarella cream, Taste and adjust salt and tang and set aside. If you omitted the miso, you might need to add more salt. Prep the rest of the ingredients. Preheat the oven to 400 degrees F / 200ºc.
In a loaf pan, or other small baking dish, Add some of the pizza sauce and spread it out, then a some of the mozzarella cream. Distribute the mushroom mixture over the cream.
Add another layer of pizza sauce, another layer of mozzarella cream. Sprinkle olives all over.
Place tomato slices on top. Sprinkle salt, thyme or oregano.
Bake at 400 deg F / 200ºc for 25 minutes.
Sprinkle fresh basil and pepper flakes on top. Serve hot with crusty bread, garlic bread or pita bread. I use mini wheat pitas that have been warmed in the oven in the last 5 minutes of the dip bake time.
Quick Pizza Sauce: 6 oz tomato paste, 2 tsp or more italian herbs to taste, 1/4 tsp salt, black pepper, 1 tsp olive oil, 2 tsp minced garlic, water to thin (3/4 to 1 cup). Mix everything and use.Nutritional values based on one serving