Tenderstem® Broccoli, Chorizo and Pesto Thin Crust Pizza
with Mozzarella, Rocket and Balsamic Drizzle
This pizza features a tomato base, topped with chorizo, mozzarella, caramelised onions and roasted broccoli, then served with an easy salad. With ready-made pizza dough, all you need to do is roll out, layer with toppings and bake for a pizza night at home.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 ball(s)
Pizza Dough
(Contains: Wheat, Cereals containing gluten)
1 unit(s)
Onion
160 grams
Tenderstem® Broccoli
1 ball(s)
Mozzarella
(Contains: Milk)
1 carton(s)
Tomato Passata
1 sachet(s)
Mixed Herbs
30 grams
Basil Pesto
(Contains: Peanut, May contain traces of allergens, Nuts, Cashew nuts, Milk)
1 sachet(s)
Chilli Flakes
20 grams
Wild Rocket
12 grams
Balsamic Glaze
(Contains: Sulphites)
90 grams
Diced Chorizo
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Remove the dough from the fridge and allow to come to room temperature.
c) Halve, peel and thinly slice the onion.
d) Halve any thick broccoli stems lengthways.
a) Drain the mozzarella and squeeze out as much liquid as you can.
b) Pat it dry with kitchen paper making sure you squeeze out as much liquid as possible.
c) Tear into small pieces.
a) Halve the ball of dough.
b) Sprinkle a little flour on a clean worktop, then roll each piece of dough into a thin circle, roughly the size of a dinner plate about 30cm wide and around ½ cm thick.
c) Transfer to a large baking tray. TIP: Use two baking trays if necessary. To get a crisp, well-cooked base, roll the dough out thinly. If the dough is too thick, it can end up too soft or doughy after baking.
a) Spread the passata over the pizza bases, leaving a 1cm border around the edge. Top with the mozzarella.
b) When the oven is hot, slide the pizzas onto the top shelf and bake until the bases are golden and the cheese has melted and is bubbly, 15-18 mins. TIP: Oven temperatures may vary, so bake until the dough is cooked through and crispy. If you've used more than 1 tray, swap the trays around halfway through to ensure they cook evenly.
a) Meanwhile, heat a drizzle of oil and a knob of butter (if you have any) in a large frying pan on medium heat.
b) Once hot, add the chorizo and sliced onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.
c) Add the mixed herbs and sugar (see pantry for amount) and cook until caramelised, 1-2 mins more. Remove from the heat.
d) While the onion cooks, heat a drizzle of oil in another medium frying pan on medium-high heat. Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins.
e) Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.
a) When the pizzas are ready, remove from the oven and transfer to your plates.
b) Top with the chorizo, broccoli and caramelised onion, then drizzle over the pesto. Sprinkle over the chilli flakes (add less if you'd prefer things milder).
c) Finish with a scattering of the rocket, drizzling the basamic glaze over the leaves to finish.
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