Tenderstem Broccoli & Mozzarella Pizza

An easy homemade tenderstem broccoli and mozzarella pizza served with a red onion, red pepper and avocado salad.


  • 1 medium red pepper (155g), thinly sliced
  • 3 closed cup mushrooms, thinly sliced
  • 200g of tenderstem broccoli, halved lengthways
  • 100g of mixed salad leaves
  • 1 ripe avocado, thickly sliced
  • 1 medium red onion (approx 185g), finely chopped
  • 400g of tinned chopped tomatoes
  • 250g of mozzarella, grated
  • 1 pizza base mix
  • 5 tbsp olive oil
  • 1 tsp dried mixed herbs
  • 2 tbsp tomato puree
  • 2 cloves of garlic, crushed
  • 50g plain white flour, for rolling out
  • 1 tbsp balsamic vinegar
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 40 mins
  • Oven temp: 200c
  • Price per person: £4.29
  • Store cupboard: Cook's
  • Calories per serving: 921
  • 5-a-day per serving: 6.3
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Tenderstem & Mozzarella Pizza photo

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  1. Pre-heat the oven to 200°c, 400°f or gas mark 6. Once the vegetables are prepared, reserve half of the red onion and red pepper for the salad.
  2. 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.
  3. 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.
  4. 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, red pepper, mushrooms and onion.
  5. 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.
  6. Meanwhile, make the salad dressing by mixing 2 tbsp olive oil, balsamic vinegar and season well with salt and pepper. When the pizza is ready, toss the dressing over the salad leaves, red pepper, red onion and avocado and serve immediately.

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