Spicy Roasted Vegetable and Quorn Chicken Pizza

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I love pizza and even more so making pizzas from scratch. I’ve often experimented with puff pastry pizza in the past (and still do) which is an easier alternative to home-making authentic pizza dough. Check out my Roasted Butternut Squash & Caramelised Onion Puff Pastry Pizza if this idea interests you. Here, I’ve created a vegetarian-friendly Spicy Roasted Vegetable and Quorn Chicken Pizza using authentic wholemeal pizza dough – find the recipe for the pizza dough here. I’ve wanted to experiment with Quorn chicken in this way for a long time since going meat-free and enjoyed doing so! The combination of ingredients in this recipe creates a fresh, earthy and flavoursome pizza with a subtle kick of spice.  What I love about pizza-making is that you can be so creative with your choice of toppings, making it a fun way to enjoy some quality cooking time with friends and family; and for teaching children some basic cooking skills. If you haven’t as much time on your hands, you can strip this recipe down and make a traditional Margherita, using fresh basil, a load more mozzarella and tomatoes as your main toppings. I hope you enjoy this recipe as much as I did!  I’ll be experimenting with different pizza recipes in the future so keep an eye out!

Prep Time: 40mins | Cooking Time: 30mins | Serves: 1 x 12” thick crust pizza; 6 slices

 

Ingredients final

1 x ball of Wholemeal Pizza dough

½ Courgette, sliced

¼ red Bell Pepper, finely sliced

¼ yellow Bell Pepper, finely sliced

150g frozen Quorn chicken pieces

Olive oil

½ small red onion, finely sliced in its rings (not diced)

1 large garlic clove crushed

1 Bird eye red chilli, de-seeded and finely chopped

1 small green chilli, de-seeded and finely chopped

Sea salt

Black Pepper

Pinch of Italian spices

¼ teaspoon of paprika

Tiny dash of red wine

100g chopped tomatoes

1 heaped tablespoon of tomato puree

1 heaped teaspoon of green pesto

½ – 1 Mozarella ball, torn up

A small bunch of cherry tomatoes off the vine, halved

Spinach leaves

Fresh Basil leaves

70g of black pitted olives, drained, rinsed and halved

Pinch of mixed Italian herbs

Cheddar cheese

Parmesan for serving (if desired)

 

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Method final

  1. If you would like to make your pizza dough from scratch, please allow an extra 3.5 hours of prep time. You can follow my recipe for wholemeal pizza dough by clicking here. You will only need half of this mixture to make one large pizza.
  2. Pre-heat your oven to 180C.
  3. Prepare your vegetables on a chopping board and place to one side.
  4. Place the courgette and bell peppers in an oven-friendly dish with a drizzle of olive oil, a sprinkle of sea salt, and a little grinding of black pepper. Then place the dish on the middle shelf of the oven and cook for approximately 30 minutes.
  5. Meanwhile, using a medium-high heat, fry your Quorn chicken pieces in a dash of olive oil along with you red onion, crushed garlic, and half of your freshly chopped red and green chilli. Cook for a few minutes and add a little dash of water to help the chicken pieces steam through. Then add a pinch of sea salt, a few grinds of black pepper, a pinch of Italian spices, paprika, and a teeny dash of red wine. Cook for 10 minutes on a medium heat, stirring occasionally. Once cooked, turn off the heat.
  6. To make the tomato pizza sauce, place your chopped tomatoes, tomato puree and green pesto in a blender and blitz until smooth. Alternatively, you can use a hand blender for this but ensure you use an appropriate container.
  7. Flatten your dough out on a lightly floured surface and begin to roll it out, turning it as you go to maintain a circular shape. Remember, it doesn’t have to be perfect; imperfection often emphasises the rustic nature of home-cooking. Roll out the dough until it is roughly 3-5mm in thickness which will produce a medium-thick crust. However, you can roll it thinner for a thinner crust – it all depends on what you fancy.
  8. Line a pizza tray with some baking parchment paper and transfer your pizza base onto this.
  9. Take your courgette and pepper out of the oven.  Keep the oven on ready for your pizza to go back in.
  10. Spoon over your blended pizza sauce onto your pizza base and sprinkle over a little mixed herbs.
  11. Then evenly top your pizza with the Quorn chicken and ingredients from the pan, oven-roasted courgette and pepper, mozzarella pieces, cherry tomatoes, spinach leaves, basil leaves, black olives, the remainder of your fresh chilli, pinch of Italian spices, a pinch of mixed herbs, some grated cheddar, and a few grinds of black pepper.
  12. Place your pizza on the middle shelf in the oven and cook for approximately 30 minutes. Whilst waiting, you can have a big clean up and lay the table.
  13. Before serving, top your pizza with a sprig of basil and sprinkle over some grated Parmesan (if desired).
  14. Serve and enjoy!