Garden Veggie Cashew-Drizzle Pizza
A colorful veggie-loaded white pizza with cashew cream, crisp-tender broccoli, sweet corn, jalapeño heat, and sun-dried tomato pops of umami.
Instructions
Step 1: Heat the oven and prep the pan
Preheat the oven to 450°F (230°C). Lightly oil a 14in (36cm) pizza pan or line with parchment.
Step 2: Season the vegetables
In a medium bowl, combine the chopped broccoli, halved cherry tomatoes, corn kernels, red onion, jalapeño and sun-dried tomatoes. Drizzle with olive oil, season with sea salt and black pepper, and toss until well coated and flavorful.
Step 3: Stretch the dough
On a lightly floured surface, stretch the pizza dough to fit a 14in (36cm) pan. Transfer to the pan and brush the rim with a little olive oil.
Step 4: Spread a thin layer of cashew cream
Spoon a few scoops of cashew cream onto the center and spread into a very thin, even layer so the vegetables adhere without making the middle soggy.
Step 5: Top and bake
Distribute the seasoned vegetables evenly over the cashew cream. Bake for 14–16 minutes, until the crust is golden and the broccoli is tender with lightly charred tips.
Step 6: Finish and serve
Remove from the oven and drizzle generously with more cashew cream. Scatter fresh basil and thyme over the top and finish with a pinch of red pepper flakes. Slice and serve hot.
Ingredients
- 1 small head of broccoli (florets chopped; stalk diced ½ cup)
- ⅓ cup of cherry tomatoes (halved)
- Kernels from 1 ear of corn
- ¼ cup of red onion (coarsely chopped)
- ½ jalapeño (thinly sliced)
- 4 sun-dried tomatoes (diced)
- 2 tbsp of olive oil
- ½ tsp of sea salt
- ¼ tsp of black pepper
- 450g of pizza dough
- 1 cup of cashew cream
- ½ cup of fresh basil leaves
- 2 tbsp of fresh thyme leaves
- ¼ tsp of red pepper flakes
Nutritional Info
per serving
- Calories:
- 570kcal
- Protein:
- 16.5g
- Carbs:
- 82.5g
- Fat:
- 21.3g