Preheat your oven to it's highest temperature with a rack placed in the upper third of the oven and a pizza baking stone placed on the rack (you can also bake the pizza on a baking sheet, if using this method there is no need to preheat the sheet). Do this about 30 minutes to an hour before you plan to bake your pizza to make sure that your oven and pizza stone are searingly hot.
Meanwhile, take your room temperature pizza dough and flour it, your hands and your work surface, then gently pull and stretch the dough out with your fingers or knuckles to shape it into a 10 – 12 inch round. I like to leave the edges a little thicker and with some air bubbles in tact, for a puffy, blistered crust.
Place the pizza round on a well floured pizza peel or chopping board (or on an unrimmed baking sheet if not baking on a stone) and switch the oven to broil / grill for 10 minutes to heat up.
Top the pizza dough with 3 – 4 Tbsp of the herbed cashew cheese, and gently spread it out, leaving a 1 inch / 2 cm border around the edge for the crust. Then layer on the swiss brown mushrooms, fig slices and sliced scallions / spring onions. Sprinkle with a little flaky sea salt and a few generous cracks of black pepper. Transfer the topped pizza gently but swiftly onto the pizza stone in the oven (or place the baking sheet with the pizza on top into the oven) , quickly shut the oven door and bake the pizza for about 3 1/2 – 4 minutes or potentially longer depending on your oven, until the crust is nicely golden brown and charred, watch it carefully as it can burn quickly.
Slide the cooked pizza out of the oven using the pizza peel and transfer to your serving platter. Top with a handful of arugula / rocket or baby spinach, a little good quality olive oil a drizzle of the reduced balsamic (not too much or it will be overpowering). Sprinkle with extra sea salt and cracked black pepper if you'd like, then slice and serve immediately while it's still piping hot!