Meat-free Monday: Hawaiian stir fry and spinach pizza

This easy-to-make stir fry and spinach pizza topped with a generous helping of mozzarella (or vegan) cheese is a great meat-free Monday dish.

As Monday rolls around, what could be a more delightful way to kick off your week than by going meatless with Hawaiian stir fry and spinach pizza?

The veggie component of this dish is so easy to manage with frozen veggies that can be quickly sautéed in a hot pan. This mixture is then generously layered atop a store-bought pizza base.

For a vegan option, replace the egg with a tablespoon of apple purée. Recipe compliments of McCain.

Prep Time: 5 – 10 minutes | Total Time: 15 – 20 minutes | Servings: 2 medium / 8 mini pizzas


  • 500 ml (200g) McCain Garden Spinach, defrosted and drained
  • 190 ml (250g) McCain Hawaiian Stir Fry
  • 2 x Medium Pizza Bases (or 8 mini pizzas)
  • 1 egg, beaten
  • 125 ml (55g) Mozzarella Cheese, grated (or vegan cheese alternative)
  • 7 ml mixed dried herbs


  • 20 ml vegetable or olive oil
  • 50g olives, pitted and halved
  • 70g Halloumi, Mozzarella or Cheddar cheese (or vegan cheese alternative)
  • Salt and freshly ground black pepper, to taste
  • 80 ml sweet chilli sauce, to serve
Products used


  1. Preheat oven to 220°C. Set aside baking tray.
  2. Using a food processor, blend together the McCain Garden Spinach, egg, Mozzarella and dried herbs until well combined.
  3. Divide mixture into 8 equal sized balls (40g each) or 2 medium (160g each). Roll out the mixture between sheets of baking paper. The mixture should be 2 – 3 mm thick.
  4. Bake for 15 minutes. Remove from oven and set aside.
  5. Meanwhile, sauté the McCain Hawaiian Stir Fry in olive oil on a medium heat in a heavy based saucepan.
  6. Layer the McCain Hawaiian Stir Fry with the olive halves and cheese.
  7. Bake for a further 5 – 10 minutes until the pizza’s are crisp and the cheese is golden.
  8. Season and drizzle with sweet chilli sauce and serve hot.

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