Tenderstem and Mozzarella Pizza

  • 1 double packet of ‘pizza pizza’ base
  • Flour for rolling out
  • 2 tbsp olive oil
  • ½ red onion, chopped finely
  • 2 cloves of garlic, crushed
  • 1 tsp dried mixed herbs
  • 400g tin chopped tomatoes
  • 2 tbsp tomato puree
  • Salt and pepper
  • 150g grated mozzarella
  • 150-200g Tenderstem
  • ½ red pepper, thinly sliced
  • ½ red pepper, thinly sliced

Pre-heat the oven to 200°C, 400°F or gas mark 6.

Prepare the pizza dough according to the packet instructions, giving you 2 x balls of dough. Roll each one out on a lightly floured surface then sit onto lightly floured baking sheets, turning the edges under to create a crust. Leave to rise while you prepare the tomato sauce and toppings.

Heat 2 tbsp olive oil in a saucepan then gently sauté the chopped onion and garlic for about 8 minutes. Add the mixed herbs, chopped tomatoes and puree. Bring to a simmer and cook for 10 minutes until thickened. Season with salt and pepper.

Spread a generous amount of the tomato sauce over the pizza bases, leaving a 1cm crust. Scatter over the mozzarella and top with the Tenderstem (halved lengthways is they are particularly thick stems), red pepper, mushrooms and onion.

Add a twist of black pepper and drizzle over some olive oil. Place in the oven and cook for about 15-20 minutes until the top is golden and the dough is crisp.

If you fancy being creative with the dough, why not add some flavour such as 1 tsp dried flaked chilli, 1 tbsp chopped basil, small handful of finely grated parmesan or 1 tbsp finely chopped olives.

Serve with a side salad of mixed baby leaves.

Recipe courtesy of Tenderstem Broccoli

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