Ingredients
175g Quorn Mince
1 tbsp Vegetable Oil
1 Small Red Onion
1 Clove Garlic (crushed)
200g Tin of Chopped Tomatoes
2 Tbsp Tomato Puree
1½ Tsp Dried Oregano
1 Vegetable Stock Cube
50g Mozzarella (grated)
50g Cheddar (grated)
1 x 30cm Pizza Base or 2 x 15cm Pizza Bases.
Makes 1 Large Pizza or 2 Small Pizzas
Instructions
Preheat the
oven to 200c (400f/GM6)
Pre-heat the oil in a pan and fry the onion and garlic gently to soften for 4-5 minutes. Add the tomatoes, Quorn mince, tomato puree, 1tsp of the oregano and crumble in the stock cube. Bring to boil and simmer for 5 minutes (I cook this a bit longer to make it a bit less soggy), season with salt and pepper to taste.
Place the pizza base(s) onto a baking tray and top with the Quorn mince mixture, sprinkle over the remaining oregano and the cheeses.
Bake for 10-15 minutes until the cheese is golden brown and bubbling.
Pre-heat the oil in a pan and fry the onion and garlic gently to soften for 4-5 minutes. Add the tomatoes, Quorn mince, tomato puree, 1tsp of the oregano and crumble in the stock cube. Bring to boil and simmer for 5 minutes (I cook this a bit longer to make it a bit less soggy), season with salt and pepper to taste.
Place the pizza base(s) onto a baking tray and top with the Quorn mince mixture, sprinkle over the remaining oregano and the cheeses.
Bake for 10-15 minutes until the cheese is golden brown and bubbling.
 | EASE (1 Easy-5 Hard) - Nice and Easy, not much work involved |
| COST (1 Cheap-5 Expensive)- Pretty Cheap to make depending on what bases you buy |
 | TASTE (1 Yuck - 5 Yum) - Very nice served with a salad. The first time I made this the Bolognese base was a little too wet so simmered for longer the second time. |
Recipe from The Quorn Kitchen
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