As if pizza wasn’t delicious enough on its own, it’s made even better by topping it with Sloppy Joe-style Quorn Meatless Grounds. This family favourite is easy to prepare and sure to be loved.
Serves 4
25
mins
Easy
Ingredients
1 package of Quorn Meatless Grounds
1 tbsp olive oil
1 onion, diced
4 tbsp BBQ sauce (recipe below if needed)
1 tbsp vegetarian Worcestershire sauce
4 tbsp ketchup
2 tsp mustard
2 tbsp canned sweet corn
2 x 10” refrigerated pizza crusts
1 tbsp tomato paste
¾ cup Monterrey Jack cheese, grated
Handful of arugula to serve
8 tbsp brown sugar
2 tbsp cider vinegar
1 tbsp honey
½ tsp vegetarian Worcestershire sauce
½ tsp ground allspice
¼ tsp garlic powder
½ tsp Cayenne powder
1 tbsp liquid smoke
2/3 cup ketchup
Method
Preheat the oven to 350F.
Preheat the oil in a skillet over medium heat and gently fry the onions for 4-5 minutes until softened.
Stir in the BBQ sauce, vegetarian Worcestershire sauce, ketchup, and mustard and cook until warmed through.
Add the Quorn Meatless Grounds and corn, and continue to cook for 2-3 minutes. Remove from the heat.
Place the pizza bases on a baking sheet, brush with the tomato paste and sprinkle a quarter of the grated cheese on each. Pile on the Quorn Sloppy Joe topping and top with the remaining grated cheese.
Bake for 15-20 minutes until golden brown, remove from the oven and scatter a few arugula leaves over.