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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

268 cals
(Per serving)

22.6g of fat
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Mince

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

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

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