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Bolognaise Pizza

Bolognaise Pizza 
  • 6 People
  • 65 min.
  • intermediate 
The best of both worlds all in one! Freeze any leftover bases and bolognaise for your next pizza evening. Also, don’t be shy! Dress these up (or down) as far as your fridge allows. Sauteed mushrooms and olives will make a lovely addition! 

Tips

Buy ready made pizza bases to save on time!



Perfect for meal prep for singles or couples – finish off the mince recipe and pre-bake the bases then keep them in the fridge separately. Will keep for 3 days (both the bases and the mince also freeze really well). 

Ingredients
  • 15 ml (1 Tbsp) cooking oil
  • 1 onion finely chopped
  • 500 g lean mince
  • 1 sachet (48 g) Knorr Spaghetti Bolognaise Dry Cook-In-Sauce
  • 2 tomatoes chopped (or ½ tin diced tomatoes)
  • 1 ml or pinch of pepper to taste
  • 4 medium baby marrows, rinsed and shaved into ribbons with a peeler
  • 500 ml (2 cups) grated mozzarella
  • Parmesan and basil for serving

For the Pizza Base

  • 500 ml (2 cups Greek yoghurt
  • 875 ml (3 ½ cups) self-raising flour and extra for rolling
  • 1 tsp salt
Cooking Method

  1. Heat the oil in a large pan and cook the onions over medium heat for about 7 minutes until onions are soft and starting to brown then add the mince.

  2. Make sure you break the clumps apart that form as the mince cooks.

  3. Cook for about 10 minutes then add the Knorr Spaghetti Bolognaise Dry Cook-in-Sauce, the tomatoes and ½ cup water.

  4. Simmer over a low heat for 15 minutes.

  5. Season well with pepper to taste.

  6. Preheat oven to 200°C. Pop 2 large baking sheets into the oven to preheat.

  7. To make the pizza bases – mix the yoghurt, flour and salt together. It should form a soft but rollable dough and knead for 2 minutes.

  8. Divide in 4 equal balls.

  9. On a lightly floured surface, roll the dough out to about 5mm thick – you can either make classic round pizza bases or roll the dough out into a rectangles that will fit into your trays.

  10. Spray the preheated oven trays with non-stick spray and carefully place the bases in the oven for about 10 minutes to pre-bake them.

  11. Remove from the oven, top each base with enough bolognaise to cover the surface, scatter with baby marrow ribbons and mozzarella.

  12. Place back into the oven and bake for another 10 minutes or until the cheese is melted.

  13. Serve scattered with grated parmesan and fresh basil.

  • Nut Free
  • Dairy Free
  • Gluten Free

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