A pizza with one slice taken out of it

Bolognese pizza

  • Makes 1 large pizza (serves 2-4)
  • Easy

Make the most of ragu from the night before with this clever pizza, perfect for a Friday night in. You'll need plenty of grated mozzarella, plus parmesan and fresh basil


Try this Bolognese pizza, then check out our pepperoni pizza, cheeseburger pizzaspaghetti bolognese and bolognese risotto.



  • bolognese ragu 200g
  • grated mozzarella 100g
  • parmesan finely grated to make 2 tbsp
  • butter 25g, melted
  • garlic 1 clove, crushed
  • basil leaves to serve (optional)


  • strong white bread flour 250g, plus extra for dusting
  • fine sea salt ½ tsp
  • fast-action dried yeast 1 tsp
  • olive oil 1 tbsp, plus extra for the pan


  • Step 1

    Make the dough by putting the flour, yeast, oil and ½ tsp of fine sea salt in a bowl. Add 150ml of warm water and knead briefly until it comes together. Tip onto a lightly floured worksurface and knead for 10 minutes until elastic and smooth. Cover and leave to prove for 1 hour until doubled in size.

  • Step 2

    Heat the oven to 240C/fan 220C/gas 9. Lightly oil a large ovenproof frying pan or skillet. Knock back the dough into the bowl, then roll out until it’s a little larger than the size of the frying pan.

  • Step 3

    Lift the dough into the pan, and fold over the sides to form a crust. Spoon the ragu into the middle of the pizza, then scatter over both the cheeses. Heat the pan over a medium heat for 5 minutes until the crust starts to look puffy, and the base is lightly golden.

  • Step 4

    Mix together the butter and garlic, and brush over the crust. Transfer to the oven and cook for 12-15 minutes or until the cheese is molten and bubbling, and the crust springs back when pressed. Scatter over some more parmesan and a few torn basil leaves, if you like, to serve.

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Perfect pizza

Nutritional Information

  • Kcals 520
  • Fat 24.5g
  • Saturates 11.8g
  • Carbs 49.7g
  • Sugars 2.3g
  • Fibre 2.4g
  • Protein 24.2g
  • Salt 1.4g