Photo of Sloppy Joe pizzas by WW

Sloppy Joe pizzas

Points® value
Total Time
1 hr
10 min
50 min
This fusion dish blends a classic American sandwich with Italian pizza to create the sloppy joe pizza


Calorie controlled cooking spray

4 spray(s)


1 large, chopped

Carrots, raw

1 medium, diced

Celery, Raw

1 stick(s), diced


1 clove(s), crushed

Dried Mixed Herbs

1 teaspoon(s)

Extra lean beef mince (5% fat), raw

500 g

Balsamic vinegar

3 teaspoon(s)

Tinned Tomatoes

1 can(s), large

Chilli Powder

2 teaspoon(s), level

Mustard Powder

1 teaspoon(s), level

Light Mozzarella

125 g, torn

Parsley, fresh

5 g, chopped

Salad leaves

4 portion(s)

Lemon Juice, Fresh

1 tablespoon(s)

Strong White Flour (bread flour)

150 g

Wholemeal Flour

150 g

Dried baking yeast

1 sachet(s)


  1. Mist a large saucepan with calorie controlled cooking spray, cook the onion, carrot and celery for 8–10 minutes over a medium heat until golden brown. Add the garlic and cook for another minute, then add the dried mixed herbs, and the mince, and cook for 4–5 minutes. Stir in the balsamic vinegar and tomatoes, chilli and mustard powder. Half-fill the tomato tin with water, and add to the pan. Simmer for 12–14 minutes until the sauce has thickened.
  2. Meanwhile preheat the oven to 220°C, fan 200°C, gas mark 7. To make the base, put the flours in a bowl and add the yeast. Pour in 250ml lukewarm water and mix for 1–2 minutes to a soft dough. Turn out onto a lightly floured surface. Roll out into two circles of approximately 22–24cm in size. Put the bases onto a baking tray that’s been misted with cooking spray.
  3. Top the pizza bases with the sauce, then scatter over the mozzarella. Bake for 16–18 minutes, until the cheese is golden and the base is crisp. Sprinkle with the parsley, cut the pizza into slices and serve with the salad leaves, cherry tomatoes, cucumber and spring onions on the side.