Chicago-style deep dish pizza, complete with a crispy, doughy crust and Mexican toppings.
Serves 4
35
mins
A Little Effort
2377 kJ (Per serving)
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.
Tip: Add sweetcorn for an extra pop of vegetables.