Chicago-Style Deep Dish Pizza

Name: Chicago-Style Deep Dish Pizza
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp vegetable oil; 1 tbsp cornflour; 450 g frozen pizza dough, defrosted; 1 tbsp fajita seasoning; 100g mozzarella, grated; 1/2 red pepper, finely sliced; 20g sliced pickled jalapenos; 150g passata or pizza sauce; 40g vegetarian parmesan, grated

Rate this recipe

A Chicago-style deep dish pizza topped with Quorn Mince.

Chicago-style deep dish pizza, complete with a crispy, doughy crust and Mexican toppings.

Vegetarian Pizza Mexican

Serves 4

35 mins

A Little Effort

2377 kJ
(Per serving)

Made with Quorn Mince

See product See recipes

Low in Fat

Good Source of protein

Good source of fibre

Ingredients

1 pack of Quorn Mince (300 g)
2 tbsp vegetable oil
1 tbsp cornflour
450 g frozen pizza dough, defrosted
1 tbsp fajita seasoning
100g mozzarella, grated
1/2 red pepper, finely sliced
20g sliced pickled jalapenos
150g passata or pizza sauce
40g vegetarian parmesan, grated

Method

Preheat your oven to 200°C /180°C fan.
Coat a 25cm cake tin with 1 tbsp oil.
Dust the cornflour onto a clean work surface. Place the pizza dough on top and roll out in to a roughly 30cm circle, approximately 1cm thick. Drape the dough over the cake tin and lightly press it into all corners, leaving a roughly 2 cm side going around the whole pan. Bake in the oven for 10 minutes.
Meanwhile, place a frying pan on a medium heat. Add the remaining oil, Quorn Mince and fajita seasoning and fry for 4-5 minutes. Set aside.
Remove from the oven and top the pizza with a layer of mozzarella, Quorn mince, sliced red peppers and jalapenos. Cover with a layer of pizza sauce or passata and sprinkle with vegetarian parmesan. Transfer back to the oven and back for a further 15 minutes or until risen and golden. Garnish with coriander to serve.