Wholemeal pizza bianca with Tenderstem® & red pepper sauce
Tenderstem® has teamed up with food blog “Always so Hungry” to create this irresistible recipe - the perfect main dish to impress on a date night.
40 minutes preparation
20 minutes cooking
For the pizza
- 300g Wholemeal flour or wholegrain spelt flour
- 30g Grated parmesan
- 7g Sachet fast action dried yeast
- 1 tsp Salt
- 200ml Water
- 1 tbsp Extra virgin olive oil
- 100ml Double cream
- 25g Grated parmesan
- 50g Grated mozzarella
- 1 Sprig rosemary, leaves picked and roughly chopped
- 220g Tenderstem®
- 2 Large handfuls rocket
For the red pepper sauce
- 2 Red peppers
- 1 Clove garlic
- 1 Red chilli, deseeded
- 50g Blanched almonds
- 1tbsp Red wine vinegar
- 2 tbsp Extra virgin olive oil
- pinch Salt and pepper
Begin by making the pizza dough. Combine the wholemeal or wholegrain flour, grated parmesan, yeast and 1 tsp salt in a large mixing bowl and make a well in the centre. Mix together the warm water and oil and pour almost all of it into the bowl, mixing with your hands as you go. Add as much of the rest of the water as you need to form a sticky dough. Tip onto a floured work surface and knead for a few minutes, so it comes together and feels elastic. Cover and leave to rise for 30 minutes in a warmish place.
Meanwhile, make the red pepper sauce. Grill the peppers in the oven or, if you are feeling confident, over a gas hob until charred. Leave until cool enough to handle, then remove the skin, seeds and any remaining stalk. Blitz the peppers in a food processor along with the garlic, chilli, almonds and vinegar. With the motor running, gradually add the olive oil until you have a dressing-like sauce. Season with salt and pepper.
Place the Tenderstem® in a large pan of salted boiling water. Cook until just tender, about 5-7 minutes. Refresh under cold water, drain thoroughly and set aside.
Preheat the oven to 200 C. Divide the dough into two and roll out on a floured work surface into two rounds, so it’s about the thickness of a pound coin. Place each round on a baking sheet lined with greaseproof paper and leave for a further 15 minutes until beginning to poof up.
Combine the cream and cheeses with a little seasoning. Spread over the pizzas and sprinkle over the rosemary. Top with the Tenderstem® and bake for 15-20 minutes, until golden brown and the veg is starting to crisp up. Top with the rocket and drizzle with the red pepper sauce just before serving.
Recipe devised by Always So Hungry blog for Tenderstem®.