Chicago-Style Deep Dish Pizza

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)

Made with Quorn Mince

Low in fat
Good source of protein
Good source of fibre


  • 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 capsicum, finely sliced
  • 20g sliced pickled jalapenos
  • 150g passata or pizza sauce
  • 40g vegetarian parmesan, grated


  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.

Tip: Add sweetcorn for an extra serving of vegetables.

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