Tenderstem and Mozzarella Pizza
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Makes 2 pizzas
20 mins prep time
40 mins cook time
recipe courtesy of our friends at tenderstem.co.uk
Tenderstem and Mozzarella Pizza is a fresh, vibrant, and delicious twist on a classic favourite, combining the comforting appeal of pizza with the light, nutritious flavours of Tenderstem broccoli and creamy mozzarella. It’s a perfect choice for anyone looking to enjoy a satisfying meal that feels both indulgent and wholesome.
The base begins with a soft, hand-stretched pizza dough that bakes into a crisp yet chewy crust. A rich tomato sauce is spread evenly across the surface, providing a tangy and slightly sweet foundation that complements the toppings beautifully. The sauce is often seasoned with garlic, oregano, and a hint of olive oil to enhance its depth of flavour.
Fresh Tenderstem broccoli is the star ingredient, adding a delicate crunch and a subtly sweet, earthy taste. Lightly blanched or roasted before topping the pizza, it retains its vibrant green colour and tender texture while delivering a refreshing contrast to the richness of the cheese. Its unique flavour pairs surprisingly well with the other ingredients, bringing balance and freshness to each bite.
Creamy mozzarella is scattered generously over the pizza, melting into golden, bubbly pockets as it bakes. It creates a smooth, indulgent layer that binds the toppings together while adding a mild, milky richness. A sprinkle of grated Parmesan or a drizzle of olive oil can be added for extra depth and flavour.
Once baked, the pizza emerges with a beautifully crisp crust, gooey cheese, and perfectly cooked Tenderstem® scattered throughout. Finished with a touch of fresh herbs or a squeeze of lemon, it offers a bright, modern take on traditional pizza.
Tenderstem and Mozzarella Pizza is ideal for a casual dinner, sharing with friends, or enjoying as a lighter alternative to heavier toppings. It’s a simple yet flavourful dish that celebrates fresh ingredients and creative cooking.
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Ingredients
You'll Need
- 1 double packet of pizza base
- Flour for rolling out
- 2 tbsp olive oil
- Half red onion, finely chopped
- 2 cloves of garlic, crushed
- 1 tsp dried mixed herbs
- 400g tin chopped tomatoes
- 2 tbsp tomato puree
- Salt and pepper
- 250-300g grated mozzarella
- 150-200g Tenderstem® broccoli
- Half red pepper, thinly sliced
- 6 button mushrooms, thinly sliced
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Method
- 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 if 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.