Soak the cashews in warm water for at least an hour prior to making the pesto. The longer the smoother they'll grind up.
Wash the basil leaves.
Add all pesto ingredients to a food processor. Pulse until smooth.
If the arugula takes up too much space, add it in sections.
Roasted Garlic (Optional but suggested)
Preheat oven to 400F. Peel papery layers off the outside of garlic. Chop about 1/4" off the top of the garlic to expose the tops.
Place clove on aluminum foil and drizzle generously with olive oil.
Bake for 40 minutes. Check that cloves are slightly browning. If they aren't, put them in for another 10 minutes. If they are, remove from heat. When they're touchable, remove the cloves and peel the outsides off. They're ready to eat!
Assemble the Pizzas
Preheat the oven to 425F.
Place the naan pieces on a baking sheet.
Place about 1/4 of the pesto batch on the naan (more or less to your liking). This recipe doesn't use cheese unless you would like to add it, so we use a generous amount to account for the lack of cheese.
Add chopped vegetables to the pizza over top of the pesto. Next add roasted garlic and olives.
Add spinach leaves as the final topping before going into the oven.