Description
This vibrant and flavorful vegan pizza features a crispy crust topped with a medley of colorful vegetables including broccoli, sun-dried tomatoes, jalapeño, corn, and cherry tomatoes, all layered over a creamy cashew basil sauce. It's a delightful, multi-textured meal that offers a burst of fresh and savory flavors, perfect for a wholesome plant-based dinner.
Ingredients
Vegetables
- 1 small head broccoli, florets chopped into small pieces, top of stalk diced (½ cup)
- ⅓ cup halved cherry tomatoes
- Kernels from 1 ear fresh corn
- ¼ cup coarsely chopped red onion
- ½ jalapeño pepper, thinly sliced
- 4 oil-packed sun-dried tomatoes, diced
Other
- Extra-virgin olive oil, for drizzling and brushing (about 2-3 tablespoons)
- Sea salt and freshly ground black pepper, to taste
- 1 pound pizza dough, store-bought or homemade
Cashew Cream
- ½ cup fresh basil leaves
- 2 tablespoons fresh thyme leaves
- Pinches of red pepper flakes
- Water (optional, to thin the cashew cream if needed)
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to ensure it is hot enough to crisp the pizza crust and roast the vegetables evenly.
- Prepare Vegetable Toppings: In a medium bowl, combine chopped broccoli, halved cherry tomatoes, corn kernels, coarsely chopped red onion, thinly sliced jalapeño, and diced sun-dried tomatoes. Drizzle with extra-virgin olive oil and season generously with sea salt and freshly ground black pepper. Toss thoroughly to evenly coat all the vegetables, making sure they are well-seasoned and lightly oiled.
- Shape the Dough: Stretch the pizza dough onto a 14-inch pizza pan, forming an even round shape. Lightly brush the outer edges with olive oil to help achieve a golden and crisp crust during baking.
- Assemble the Pizza: Spoon a few scoops of cashew cream onto the center of the pizza dough. Spread the cream into a thin, even layer leaving a border around the edges. Sprinkle the olive oil-coated vegetable mixture evenly over the cashew cream layer.
- Bake the Pizza: Place the pizza in the preheated oven and bake for about 15 minutes, or until the crust is golden brown and cooked through, and the broccoli is tender and slightly roasted.
- Finish and Serve: Remove the pizza from the oven. If the cashew cream is thick, stir in a little water to thin it out and drizzle generously over the top of the baking vegetables. Sprinkle fresh basil leaves, fresh thyme leaves, and pinches of red pepper flakes evenly across the pizza. Slice and serve immediately.
Notes
- For a thinner cashew cream, gradually add water while blending until you reach your desired consistency.
- If you prefer less heat, reduce or omit the jalapeño and red pepper flakes.
- You can make your own pizza dough or use a pre-made store-bought dough for convenience.
- To make cashew cream, soak cashews in water for at least 4 hours or overnight, then blend with fresh herbs for flavor.
- Use fresh herbs at the end to maintain their bright flavor and color.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, Italian-Inspired
