for 4 person

Pizza dough

560 g	white flour
2 tsp	salt
2 tsp	sugar
12 g	dry yeast
3 ½ dl	water
1 tsp	olive oil

Cashew cream

150 g	cashew nuts
1 ¼ dl	water
½ tsp	salt

Topping

1 tbsp	olive oil
1	broccoli, cut into florets
6	garlic cloves, coarsely chopped
1 dl	water

Pizzas

4	vine-ripened tomatoes, in slices

To bake

4 sprig	basil, torn into pieces
2 tbsp	chilli oil
a little	sea salt
a little	pepper

How it's done

Pizza dough

Mix the flour, salt, sugar and yeast in a bowl. Pour in the water, mix and knead for approx. 10 mins. to form a soft, smooth dough. Brush the dough with oil, cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Cashew cream

Blend the cashew nuts, water and salt to a smooth cream in a blending cup.

Topping

Heat the oil in a non-stick frying pan. Add the broccoli and garlic, stir fry for approx. 5 mins. Add the water, steam the broccoli until the water has evaporated.

Pizzas

Place a baking tray in the cold oven, heat the oven to 240°C. Divide the dough into quarters, shape into 4 balls, flatten each a little. Dust the work surface with flour and stretch the dough into circles, transfer each pizza base to a tray lined with baking paper. Spread the cashew cream over the 4 pizza bases, leaving a border of approx. 1.5 cm all the way around. Top with the broccoli and tomatoes.

To bake

Carefully slide one pizza (incl. baking paper) onto the hot baking tray, bake for approx. 10 mins on the bottom shelf of the oven and bake for approx. 3 mins in the top half of the oven. Remove, top with a little basil and chili oil, season. Bake the remaining pizzas in the same way.

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