I really like the idea of using bolognese as a substitute for tomato sauce on a pizza. I can’t take credit for the idea though; a local takeaway establishment serves bolognese pizzas although they aren’t vegetarian.
The combination is a good one and it’s certainly rich so it’s best to keep the toppings light; just cheese and a few mushrooms work best.
Instructions for making the pizza dough can be found in our Homemade Pizza recipe. The dough is wonderfully light and springy, which I attribute entirely to the Tipo ‘00’ flour - I can’t emphasise enough just how much of a difference this flour makes. If you are short on time or can’t be bothered to make your own base, I’d suggest that you use a naan bread, which will reduce the preparation time by over an hour. This tip comes courtesy of Nigella Lawson, in her recipe book Nigella Express.
You may well end up with leftover bolognese which can always be frozen, eaten with spaghetti, or used in a vegetarian lasagne.
- Make the pizza dough according to the instructions found in our Homemade Pizza recipe.
- While the dough is rising, pour two tablespoons of olive oil into a saucepan and place it on a medium heat.
- Finely chop the onions, crush the garlic and fry in the saucepan for around 6 minutes.
- Add the glass of red wine and allow to bubble for a few minutes.
- Add the chopped tomatoes, tomato puree, sugar, dried oregano and seasoning. Simmer for around 10 minutes.
- Add enough vegetarian mince to ensure that the bolognese is fairly thick (otherwise you'll end up with a soggy pizza) and cook for another 6 minutes. Tear up the basil and then add it to the bolognese, stir well and remove from the heat.
- Prepare the toppings for the pizza by slicing the mushrooms, grating the cheddar and draining the mozzarella.
- Preheat the oven to 230°C.
- By now the pizza dough should have risen. Roll out the pizza bases as described in the Homemade Pizza recipe then top with the bolognese, a sprinkling of cheddar, mushrooms and torn mozzarella.
- Bake the pizza on the highest shelf for around 8 to 10 minutes until the cheese has turned golden brown.