BOLOGNESE PIZZA WITH RAGU
If there’s one thing I’ve been crazy about since I was a child, it’s Bolognese meat sauce, I could eat it every day. I always loved it so much that often when my mom made it, instead of pasta, I would simply ask for a bowl full of sauce and a roll to fully enjoy it.
Traditional Bolognese sauce is made using mixed minced meat and tomato puree as the main ingredients, but the real trick to achieving an intense, rich, and hearty sauce is the cooking time. This sauce is actually cooked for hours over low heat to develop its typical taste.
For this reason, when making Bolognese sauce, it’s common to cook a large quantity, and leftovers may occur. The attempt to use leftovers inspired this recipe.
I had made a big batch as usual, and since I already had a stock in the freezer and as a child I loved eating bread and sauce, I decided to put it on top of the pizza dough: and it worked!
Bolognese pizza with meat sauce is not only a super quick recipe (provided you have the sauce ready) but also an easy way to make homemade pizza, and a great way to use leftover Bolognese sauce as an alternative to pasta.
Bolognese pizza is rich and flavorful with slices filled with sauce and melted cheese: it is prepared by spreading Bolognese sauce on the pizza base, then topped with mozzarella and parmesan.
So, if you have no idea what to do with leftover Bolognese sauce, try this pizza recipe, it’s so good that you’ll make the sauce just to taste it.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Energy 1,286.91 (Kcal)
- Carbohydrates 192.68 (g) of which sugars 11.81 (g)
- Proteins 58.40 (g)
- Fat 35.40 (g) of which saturated 15.75 (g)of which unsaturated 10.17 (g)
- Fibers 8.59 (g)
- Sodium 2,049.93 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups all-purpose flour
- 1 cup water (lukewarm)
- 0.25 oz fresh yeast
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 10.5 oz ragù
- 4.5 oz mozzarella
- 2 tablespoons grated parmesan
- A few leaves basil (for garnish)
Tools
- Cup
- Sieve
- Bowl
- 2 Baking Trays
Steps
In a cup, mix 50 ml of lukewarm water (taken from the total ingredients) with the crumbled yeast and sugar and let it rest for a few minutes. Meanwhile, sift the flour onto a work surface, add the salt, and make a well in the center. Start pouring the yeast and water mixture in the center of the flour, mixing with a spoon.
Continue bringing the flour to the center gradually from the sides while always mixing. Add the remaining water and also the oil. Continue to add flour and mix until it’s all added. Now knead with your hands until you get a smooth and elastic dough. Form it into a ball and let it rest in a bowl covered with a cloth until the dough doubles in volume (about 1.5 – 2 hours).
Transfer the dough onto a floured surface, divide it into 2 parts (to get 2 medium pizzas), and roll each piece of dough into circles about 0.2 inches thick. Place each pizza base on an olive oil-greased baking tray.
Preheat the oven to 482°F (or the maximum temperature of the oven). Pour a few spoonfuls of ragù over the pizza base and spread with the back of the spoon in a not-too-thick layer. Bake for about 10/12 minutes until the pizza is golden around the edges.
Remove the base from the oven, add the chopped mozzarella, grated parmesan, and a drizzle of extra virgin olive oil on top. Bake until the cheese has melted (about 5 minutes). Take the Bolognese pizza out of the oven, let it rest for a minute before removing it from the tray. Serve garnished, if desired, with more parmesan and a few fresh basil leaves.
NOTE
For a quick Bolognese pizza, you can use a precooked pizza base or a ready-made pizza dough.
You can use homemade or store-bought Bolognese sauce to make the pizza.
For a crispier pizza, I recommend chopping the mozzarella and letting the excess liquid drain.
STORAGE
To store leftover pizza in the refrigerator, place it in an airtight container or wrap it in a plastic bag to freeze. Leftover pizza can last up to 3 days.
The easiest way to reheat pizza is to heat it in the oven at 356°F for 5-7 minutes. Alternatively, you can reheat it in the microwave by placing the pizza on a plate and cooking it on high power for 30 seconds.
FAQ (Questions and Answers)
What is Bolognese pizza?
Bolognese pizza is made by spreading Bolognese sauce on the pizza base and then topping it with mozzarella and parmesan.
What is Bolognese ragù?
Bolognese ragù is traditionally prepared using minced meat and tomato puree as the main ingredients. This sauce is cooked for hours over low heat to develop its typical intense, rich, and hearty taste.
Can I use Bolognese ragù for pizza?
Of course! Bolognese ragù is perfect for pizza. The rich and intense flavor of the sauce gives a unique taste to the pizza base.
