Broccolini, Sausage and Chilli Pizza
This pizza is one we keep coming back to, honestly. There's something about the combination of spicy plant-based sausage, tender broccolini and a creamy homemade cashew cheese that just works so well together. The chilli gives it a proper kick and the burrata on top takes it somewhere really special. It's the kind of pizza that makes you forget you're eating plants. Make it on a Friday night and watch everyone go quiet in the best way possible.
Before You Start
- Blender
- Pizza paddle
- Pizza cutter
- Soak cashews in advance
Ingredients
- 100g cashews
- 100ml plant-based milk
- 2 tbsp nutritional yeast
- ½ lemon
- 1 tsp garlic powder
- salt and pepper
- 100g tenderstem broccoli
- 4 plant-based sausages
- 100g good quality plant-based burrata
- ¼ tsp chilli flakes
- 2 tbsp extra virgin olive oil
- 2 tbsp chilli oil
- 10g fresh basil
- 2 - pizza dough balls
- 2 tbsp plain flour
Method
Make the cashew cheese
- Drain the cashews and place in a blender with the milk, nutritional yeast, lemon juice and garlic powder
- Blend until smooth and taste to season with salt and pepper
Top your pizza
- Roll out the pizza dough on a lightly floured surface and lift onto the paddle
- Spread the base with the cashew cream and top with the burrata
- Crumble the sausages onto the base and use a fork to gently mash down
- Top with a few stalks of the tenderstem broccoli, drizzle with extra virgin olive oil and season with salt, pepper and chilli flakes
Bake and serve
- Use the paddle to slide the pizza into the oven for 5 minutes until the base is crisp and golden
- Drizzle with chilli oil and top with basil leaves
- Use the pizza cutter to slice and serve
Tips & Variations
- Get your dough thin: We love a thin, crispy base for this one. Roll it out further than you think you need to, it'll puff up in the oven and you want that contrast with the creamy toppings.
- Soak your cashews properly: Don't skip the soaking step. A good few hours in cold water (or 30 minutes in boiling water if you're pushed for time) makes the difference between a silky smooth cheese and a grainy one. Trust us on this one.
- Turn up the heat: This pizza loves a really hot oven. Crank it as high as it'll go and if you've got a pizza stone, use it. The base will crisp up beautifully and you'll get those gorgeous charred edges.
Why This Works
The cashew cheese is the real secret here. Blending soaked cashews with nutritional yeast and lemon gives you this rich, tangy cream that holds everything together way better than a standard tomato base. We find that crumbling the sausages and gently mashing them down means you get little nuggets of flavour all over every slice rather than big chunks that slide off.