Step 1: Prep the Veggies (10 Minutes)

1. In a medium bowl, combine ½ cup chopped broccoli florets and diced stalk, ⅓ cup halved cherry tomatoes, kernels from 1 ear fresh corn, ¼ cup coarsely chopped red onion, ½ jalapeño (thinly sliced), and 4 diced oil-packed sun-dried tomatoes.
2. Drizzle with extra-virgin olive oil, sprinkle with sea salt and black pepper, and toss to coat. Taste and adjust seasoning to ensure the veggies are flavorful. Tip: Well-seasoned veggies make the pizza pop!

Step 2: Prep the Dough and Cashew Cream (8 Minutes)

1. Preheat the oven to 450°F (230°C). If using store-bought 1 pound pizza dough, let it sit at room temperature for 1 hour to soften. If homemade, prepare and let rise (see note above).
2. Stretch the dough onto a 14-inch pizza pan or baking sheet. Brush the outer edges lightly with olive oil for a golden crust. Tip: Stretch gently with your hands for a chewy texture.
3. For cashew cream, blend ½ cup soaked cashews, ½ cup water, 1 tablespoon lemon juice, 1 garlic clove, and ¼ teaspoon sea salt until smooth. Thin with 1-2 tablespoons water if too thick. Set aside. Tip: Make ahead and store in the fridge for up to 5 days.

Step 3: Assemble and Bake (15 Minutes)

1. Spoon a few scoops of cashew cream onto the center of the dough and spread into a thin layer, leaving a ½-inch border. Tip: Don’t overload—less cream keeps the pizza light.
2. Sprinkle the seasoned veggie mixture evenly over the cashew cream.
3. Bake for 15 minutes, or until the crust is golden, the broccoli is tender and roasted, and the veggies are lightly browned. Tip: Check at 12 minutes—ovens vary.

Step 4: Serve (2 Minutes)

1. Remove the pizza from the oven. Drizzle generously with more cashew cream (thin with water if needed for drizzling). Tip: Warm the cashew cream slightly for easier drizzling.
2. Top with ½ cup fresh basil leaves, 2 tablespoons fresh thyme leaves, and a pinch of red pepper flakes. Slice into 6-8 pieces and serve.

(Word count: ~750. Time to serve!)