Skip to main content
Quorn

Chicago-Style Deep Dish Pizza

(1)

3 out of 5 stars

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

Everyone loves a delicious slice of pizza – and nowhere has as unique a take on this crowd-pleasing favourite than Chicago. This deep-dish pizza uses the crust to create a dish shape, letting you double or even triple the amount of sauce and toppings.

Our Chicago-style Deep Dish Pizza combines the iconic doughy crust with helpings of a Mexican-style sauce, complete with Quorn Mince, peppers, and jalapenos.

Vegetarian Mince Recipes Vegan And Vegetarian Mexican Recipes Pizza Recipes

Serves 4

35 mins

A Little Effort

568 cals
(Per serving)

22.6g of fat

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

See product See recipes

Gluten Free

Low in Saturated Fat

Soy-free

High in Protein

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

  1. Preheat your oven to 200°C /180°C fan/ Gas Mark 6.
  2. Coat a 25cm cake tin with 1 tbsp oil.
  3. 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.
  4. 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.
  5. 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.

Chefs tip

Add sweetcorn for an extra pop of vegetables.

Recipe Inspiration

See all recipes

The nation has spoken

(1)

3 out of 5 stars

Jan

3 out of 5 stars

It was honestly delicious!

Judith Cook

3 out of 5 stars

This didn’t turn out at all as I had hoped and certainly nothing like the picture but it was tasty to eat. It was my first attempt and I would make again but make sure the pastry doesn’t stick to the tin and stick closely to the recipe to see if produces a better result next time .

Read more recipe reviews

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.

Rate

By proceeding, you agree to our Terms & Conditions. To find out what personal data we collect and how we use it, please visit our Privacy Policy.