Tenderstem & vodka sauce pizza

Name: Tenderstem & vodka sauce pizza
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: No.1 Hand Stretched Roman Style Pizza Base; 300 g No.1 Tomato & Vodka Pasta Sauce; 100 g Tenderstem broccoli, halved lengthways; 125 g mozzarella (drained weight), roughly torn; ½ tbsp extra virgin olive oil; 2 tbsp pesto

An excellent way to use a quality ready-made pizza base and pasta sauce. Toss leftover sauce through pasta for lunch the next day. A quick and easy weekday supper.

3 out of 5 stars(3) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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No.1 Hand Stretched Roman Style Pizza Base
½ x 300g No.1 Tomato & Vodka Pasta Sauce
100g Tenderstem broccoli, halved lengthways
125g mozzarella (drained weight), roughly torn
½ tbsp extra virgin olive oil
2 tbsp pesto

Preheat the oven to 200°C, gas mark 6. Put the pizza base on a baking tray. Spread the sauce over the dough, leaving a 2cm border. Arrange the broccoli and mozzarella on top. Drizzle over the oil, add some freshly ground black pepper and bake for 12-16 minutes until the cheese is melted and golden. Dollop over the pesto and serve with a green salad, if liked.

And to drink...

No.1 Valpolicella Ripasso Classico Superiore, Italy, is acidic enough to complement the tomato sauce, while its full body and flavour stand up to the pesto.

Typical values per serving when made using specific products in recipe