Bolognese Pizza Pie Recipes

MINI BOLOGNESE PIES

Steps:

• Preheat oven to 220°C/200°C fan-forced. Heat a baking tray
• Using pastry cutters or a bowl for a guide, cut 6 x 12cm rounds from short-crust pastry
• Cut 6 x 9cm circles from puff pastry
• Grease a 6 hole x 1 cup-capacity non-stick Texas muffin pan. Line each hole with short-crust pastry circles
• Spoon 1/3 cup Bolognese sauce into each hole. Top with puff pastry circles, gently pressing edges to seal
• Cut a small cross into the top of each pie. Lightly brush with egg. Place pan onto the heated baking tray. Bake for 18-20 minutes or until puffed and golden. Stand in pan for 10 minutes. Gently ease pies out of pan. Serve
• Heat oil in a large non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring often, for 3-4 minutes until onion is soft. Stir in tomato paste. Cook for 1 minute. Increase heat to medium-high. Add mince. Cook, breaking up mince with a wooden spoon, until evenly browned
• Stir in mushrooms and stock. Cook, stirring often, for 2 minutes. Add tomatoes and thyme if using. Cover and bring to the boil
• Reduce heat and gently simmer, uncovered and stirring occasionally, for 40-45 minutes until thick. Season to taste. Remove thyme if used

THE BEST PALEO BOLOGNESE PIZZA (SATISFY YOUR PIZZA CRAVING)

Steps:

• To make the sauce, heat the olive oil in a large skillet over medium heat.Add the onion and cook for 5 minutes.Add the carrots, celery and bacon and cook for 5 minutes or until the vegetables are softened.Add the garlic and cook for 30 seconds.Add the ground beef and cook until brown.Add the tomato sauce and simmer for 15-20 minutes or until thicken.Remove from the heat and season to taste with salt and black pepper. Set aside.To make the pizza crust, preheat oven to 400ºF.Line a baking sheet with parchment paper and set aside.Place the cauliflower florets in a food processor and pulse until the mixture resembles rice.Place the cauliflower rice in a bowl along with eggs, coconut flour, garlic powder and salt and mix to combine. Let it stand for 5 minutes.Mix again and form the pizza crust 1/3 inch thick on the prepared baking sheet.Bake for 15 minutes.Remove from the oven and spread the sauce over the crust.Bake for 15 minutes more.Remove from the oven and top with black olives, basil, tomato and arugula (if using).Slice and serve.

SPAGHETTI PIZZA I

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
• Combine egg, milk, 1/2 cup of the mozzarella cheese, salt, and garlic salt in a large bowl. Stir in cooked spaghetti; mix well.
• Spread mixture into prepared baking dish. Bake in preheated oven for 15 minutes. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
• Spread sauce over spaghetti. Sprinkle with oregano, basil, and the remaining 1 1/2 cups mozzarella. Top with pepperoni, return to oven, and bake until cheese is bubbly and beginning to brown, about 30 minutes more. Let stand 5 minutes before cutting.

SIMPLE BOLOGNESE

Steps:

• In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.

BOLOGNESE PIE WITH BISCUIT TOPPING

Steps:

• Preheat oven to 425 degrees. Make the meat base: Heat oil in a 10-inch ovenproof skillet over medium-high heat. Add zucchini; cook, stirring, until golden and just beginning to soften, 4 to 5 minutes. Stir in leftover Bolognese Sauce until warmed through, about 3 minutes. Cover to keep warm.
• Make the biscuit topping: In a large bowl, whisk together flour, baking powder, thyme, and salt. Using a pastry blender, a fork, or your fingers, work in butter until pea-size clumps form. Stir in milk and cheese until dough just comes together.
• Spoon dough over beef mixture in 8 small mounds, about 1 inch apart. Bake until meat mixture is bubbling and topping is golden brown (a toothpick inserted in center of a biscuit should come out clean), about 25 minutes. Serve immediately.

BOLOGNESE STYLE PAN PIZZA

Steps:

• Preheat oven to 400 degrees F. Combine Italian sausage and ground beef. Brown meat mixture in skillet over medium heat until cooked through. Add tomato sauce to meat mixture. Remove from heat.
• Brush sides and bottom of 13 x9 baking pan with olive oil. Unroll dough into pan, pressing into rectangular shape to form crust.
• Combine ricotta cheese and egg, and then spread mixture onto crust. Top with meat sauce and shredded cheese.
• Bake for 20- 25 minutes until top is golden brown. Let stand for 5 minutes before serving.

BOLOGNESE POT PIE

Steps:

• Preheat the oven to 190*C.
• Preheat a large heavy based casserole dish. Brown the mince on all sides - this will take 2-3 minutes. You may need to do it in batches depending on the size of your pan as if you overcrowd it the meat will sweat instead of browning. Remove the meat and set aside.
• Turn down the heat and render the smoked pancetta, until beginning to turn golden brown. Add the onion and sweat for 10-12 minutes until very soft and starting to turn golden brown. Add the garlic cloves and cook for a further minute. Add the tomato puree and cook for a minute more. Add the chopped tomatoes, red wine, beef stock and bay leaf. Bring to the boil then reduce to a bare simmer and cook, partially covered for around an hour and a half until the sauce is beautifully reduced and flavourful and the meat is tender. Season to taste, adding marmite if you think the sauce needs more depth of flavour.
• Unroll the pre-rolled pastry sheet, and cut into four squares. Spoon a layer of bolognese into each of the pie dishes, followed by a layer of mozzarella. Cover this with another layer of bolognese, then cover with one of the puff pastry squares. Trim off the excess, use a fork to crimp along the edges, and make a slit in the middle to allow steam to escape. Brush with the egg wash and bake for 10-12 minutes until the pastry is golden brown.

BOLOGNESE BREAD PIZZA

Steps:

• Heat the oven to 450 degrees F.
• Split bread lengthwise then cut in half again and hollow out some of the insides of bread. Lightly crisp bread in oven, 5 to 8 minutes. Remove bread and switch broiler on.
• Heat a nonstick skillet over medium-high to high heat. Add extra-virgin olive oil, 1 turn of the pan. Add the pancetta, render a minute or so, add the meat and break it up into an even layer. Let the meat caramelize 1 to 2 minutes without stirring. Break it into small bits and brown well. Add garlic, onions and carrots and season with lots of coarse pepper, some salt, Worcestershire and allspice then cook 10 minutes, stirring frequently. Add wine and scrape up pan bits. Add stock and loosen up the mixture a little. Add tomatoes and parsley and heat through, 1 to 2 minutes. Fill breads and top with a thin layer of mozzarella and a sprinkle of Parmigiano or Romano. Broil the pizzas to melt cheese. Top each pizza liberally with basil and serve (with a fork and knife).