Mushroom Bolognese Pizza

One bite of this pizza will transport you to heaven. A delicious Bolognese topping, studded with black olives and drizzled with the most tasty cheese style sauce. This pizza is quick and easy to make but will last just seconds on the plate. This tastes just as great cold.

45 Minutes

Serves 4

300 kcal per serving

METHOD

Preheat the oven to 220 degrees Celsius ( 400 F )

Start by making the Bolognese sauce.

1. Fry the onion and garlic in the oil over a medium heat until the onions have softened. Add the mushrooms and continue to fry until the mushrooms have softened too.

2. Add all of the other ingredients and bring to the boil. Reduce the heat and simmer uncovered for around 15 minutes or until most of the water has evaporated and left a fairly dry sauce. Put to one side.

Make the cheese style sauce as follows

3. Melt the coconut oil in a pan over a low heat and when liquid remove from the heat and whisk in the flour.

4. Whisk in the soya milk, a little at a time, until all the milk is incorporated and the sauce is smooth. Add the nutritional yeast, soy sauce and turmeric and place back on a medium heat, whisking until it thickens. Turn off the heat and assemble the pizza.

5. Place the rolled out or shop bought pizza base on a baking sheet with baking parchment underneath. If using fresh pizza dough then fold over the edges as this helps to provide a good crust.

6. Top with the Bolognese sauce and then drizzle over the cheese style sauce. Pop on the olives and bake in the oven for 15-20 minutes.

7. Remove and garnish with chopped parsley before serving.

RECIPE NOTES

The soya mince can be substituted with your preferred vegan mince alternative. Alternatively, why not try my recipe for Tofu Mince to use on the pizza.

RECIPE TIPS

If the pizza looks a little dry after cooking, you can add a decorative shine by brushing over a little olive oil before serving.