Pizza Bolognese (Ragu and Mozzarella Pizza)
Crisp homemade pizza bases topped with rich ragu and melting mozzarella. A great way to turn leftovers into a proper pizza night.
Made with Slow cooked ragu and Pizza dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.70 a head
- Oven240°C (220°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to its highest setting, at least 240°C (220°C fan), with two baking trays on the top shelf to heat up. Take your ready made pizza dough (see the base recipe) out of the fridge to come to room temperature.
15 min - 2
Warm your ready made ragu (see the base recipe) with 2 tbsp water for 3 to 4 minutes, until it is spreadable but not runny.
4 min - 3
Divide the dough into 2 balls. Dust the surface with polenta and stretch each ball into a round about 28 cm wide, as thin as you can without tearing.
- 4
Slide each base on to a sheet of baking paper. Spread with the ragu, leaving a 2 cm border, and scatter over the mozzarella.
- 5
Slide the paper and pizza onto the hot trays. Bake for 8 to 10 minutes each, until the crust is blistered and the cheese is golden. Check the ragu is steaming hot all the way through.
9 min - 6
Finish with Parmesan, a drizzle of oil and the basil leaves. Cut and serve straight away.
Tips
- Do not overload the base. Ragu is rich, so a thin layer is enough, and a heavy topping makes the middle soggy.
- Preheat your trays so the base starts cooking the second it touches the metal.
- Add a spoon of tomato sauce under the ragu if you like a juicier pizza.
Storing and freezing
Best eaten straight away. Cool leftover slices within 1 hour and keep in the fridge for up to 2 days. Reheat in a hot oven until steaming hot all the way through, once only.
Questions
Can I use a shop bought base?
Yes. Use two 28 cm bases and bake as the packet says, adding the ragu and cheese on top. Your homemade dough gives a chewier crust, but a good shop base is quicker.
Is this the same as a traditional pizza?
Not really. Meat ragu on pizza is a modern idea rather than a Neapolitan classic, but the flavours go together well, much like lasagne in pizza form.
Can I freeze the dough?
Yes. Shape into balls, wrap and freeze for up to 3 months. Defrost overnight in the fridge and let it come to room temperature before stretching.
More made with slow cooked ragu
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.