Garden Veggie Cashew-Drizzle Pizza
A colorful, veggie-loaded white pizza featuring a creamy cashew base, crisp-tender broccoli, sweet corn, and spicy jalapeño. Finished with sun-dried tomatoes and fresh herbs, it offers a perfect balance of heat and 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 prepare a baking sheet lined with parchment paper.
Step 2: Season the vegetables
In a medium bowl, combine the chopped broccoli, halved cherry tomatoes, corn kernels, red onion, sliced jalapeño and diced sun-dried tomatoes. Drizzle with the olive oil, season with the salt and black pepper, and toss until well coated.
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 thin layer (about ¼ cup) of the cashew cream onto the center and spread it evenly, leaving the crust bare. Keep this layer thin so the dough cooks properly.
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 the remaining cashew cream. Scatter the fresh basil and thyme over the top and finish with a pinch of red pepper flakes. Slice and serve hot.
Ingredients
- 2 cups of broccoli (florets chopped small)
- ⅓ cup of cherry tomatoes (halved)
- ¾ cup of corn kernels (fresh or frozen)
- ¼ cup of red onion (coarsely chopped)
- ½ jalapeño (thinly sliced)
- 4 sun-dried tomatoes (diced)
- 2 tbsp of olive oil
- ½ tsp of salt
- ¼ tsp of black pepper
- 1 ball of pizza dough (approx. 1lb/450g)
- 1 cup of cashew cream (divided)
- 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:
- 83g
- Fat:
- 21g