Name: Vegan Pizza
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 3 servings
Ingredients: 1 small head broccoli (florets chopped into small pieces, top of stalk diced (½ cup)); 0.33 cup cherry tomatoes (halved); 1 ear fresh corn (kernels from 1 ear); 0.25 cup red onion (coarsely chopped); 0.5 null jalapeño pepper (thinly sliced); 4 null oil-packed sun-dried tomatoes (diced); null null extra-virgin olive oil (for drizzling and brushing); null null sea salt (to taste); null null freshly ground black pepper (to taste); 1 pound pizza dough (store-bought or homemade); 0.5 cup cashew cream (see linked recipe); 0.5 cup fresh basil leaves; 2 tablespoons fresh thyme leaves; null null red pepper flakes (to taste)

Instructions

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1

Preheat the oven to 450°F.
2

In a medium bowl, combine the head broccoli (1 small), halved cherry tomatoes (0.33 cup), [kernels from 1 ear fresh corn], coarsely chopped red onion (0.25 cup), pepper (0.5 jalapeño), and sun-dried tomatoes (4 oil-packed). Drizzle with [extra-virgin olive oil], sprinkle with [sea salt] and [freshly ground black pepper], and toss to coat until well-seasoned.
3

Stretch the pizza dough (1 pound) onto a 14-inch pizza pan. Brush the outer edges of the dough lightly with [extra-virgin olive oil] and spread a thin layer of cashew cream (0.5 cup) onto the center of the dough. Sprinkle the prepared vegetables evenly over the [cashew cream].
4

Bake for mins (15) or until the crust is golden and cooked through and the [broccoli] is tender and roasted. Remove from the oven and drizzle generously with additional [cashew cream] (if too thick, stir in a little water). Top with the fresh basil leaves (0.5 cup), fresh thyme leaves (2 tablespoons), and pinches of [red pepper flakes].