<http://schema.org/recipeInstructions>
"Pre-heat the oven to 200&amp;deg;C, 400&amp;deg;F or gas mark 6.\r\n\r\nPrepare 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.\r\n\r\nHeat 2 tbsp olive oil in a saucepan then gently saut\u00E9 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. \r\n\r\nSpread 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 is they are particularly thick stems), red pepper, mushrooms and onion. \r\n\r\nAdd 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.\r\n\r\nIf you fancy being creative with the dough, why not add some flavour such as 1 tsp dried flaked chilli, 1 tbsp chopped basil, small handful of finely grated parmesan or 1 tbsp finely chopped olives.\r\n\r\nServe with a side salad of mixed baby leaves.\r\nRecipe courtesy of Tenderstem Broccoli\r\n"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/tenderstem-and-mozzarella-pizza.html>