Chicago-Style Deep Dish Pizza
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.
Serves 4
35 mins
A Little Effort
568 cals
(Per serving)
22.6g of fat
(Per serving)
Made with Quorn Vegetarian Meat-Free Mince
Gluten Free
Low in Saturated Fat
No Soy
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
- Preheat your oven to 200°C /180°C fan/ Gas Mark 6.
- 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.
Chefs tip
Add sweetcorn for an extra pop of vegetables.
Recipe Inspiration
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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 .
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