Set your oven to preheat at 450°F.
In a mixing bowl, blend the broccoli, cherry tomatoes, corn, red onion, jalapeño, and sun-dried tomatoes. Drizzle with olive oil, sprinkle salt and pepper, and mix until the veggies are well-coated.
Roll out the pizza dough onto a 14-inch pizza pan. Lightly brush the dough's edges with olive oil. Spread a thin layer of cashew cream over the dough's center.
Evenly distribute the vegetable mixture over the dough. Bake for approximately 15 minutes or until the crust turns golden brown, and the broccoli is tender.
Once baked, generously drizzle with cashew cream. If the cream is too thick, add a bit of water to achieve the right consistency. Garnish with fresh basil, thyme, and a sprinkle of red pepper flakes.
Special Notes and Tips:
- For a crispier crust, consider pre-baking the dough for 5 minutes before adding toppings.
- Feel free to customize the toppings based on your preferences or seasonal availability.
- The cashew cream can be prepared in advance and stored in the refrigerator for up to a week.
Ingredients
Directions
Set your oven to preheat at 450°F.
In a mixing bowl, blend the broccoli, cherry tomatoes, corn, red onion, jalapeño, and sun-dried tomatoes. Drizzle with olive oil, sprinkle salt and pepper, and mix until the veggies are well-coated.
Roll out the pizza dough onto a 14-inch pizza pan. Lightly brush the dough's edges with olive oil. Spread a thin layer of cashew cream over the dough's center.
Evenly distribute the vegetable mixture over the dough. Bake for approximately 15 minutes or until the crust turns golden brown, and the broccoli is tender.
Once baked, generously drizzle with cashew cream. If the cream is too thick, add a bit of water to achieve the right consistency. Garnish with fresh basil, thyme, and a sprinkle of red pepper flakes.