Dissolve the envelope of yeast (located on the package) in a bowl of water. Add the olive oil and mix well.

In a large bowl, pour the mixture and the contents of the other bowl. Knead until you have a dough that does not stick to the walls.

Transfer the dough to a floured surface and knead until we have an elastic dough. Let the dough, covered, rest for 10 minutes. Then divide the dough into 2 equal parts and shape the 2 doughs into balls.

Put the dough in a baking pan, spread with olive oil, cover them and leave in a warm place for about 1 hour.

In a bowl mix the broccoli, cherry tomatoes, corn, pepper, onion, and sun-dried tomato. Add olive oil, salt, pepper and mix well.

Open the doughs with your hands or the help of a rolling pin and spread a thin layer of the cashew cream and add the vegetables on top. Bake in a preheated oven at 200°C for 15 minutes.

Serve with extra cashew cream, chili flakes and fresh basil leaves.