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Deep-dish Italian meatball pizza

  • 0:35 Prep
  • 0:35 Cook
  • 4 Servings

Ingredients

  • 1 small brown onion, roughly chopped
  • 2 garlic cloves, crushed
  • 1/2 cup fresh flat-leaf parsley leaves
  • 400g pork and veal mince
  • 1/2 cup fresh breadcrumbs
  • 1 tablespoon extra virgin olive oil

Pizza

  • 3 cups plain flour
  • 3 teaspoons instant dried yeast
  • 1/2 teaspoon caster sugar
  • 1 teaspoon sea salt
  • 1 cup warm water
  • 2 tablespoons extra virgin olive oil
  • 1 cup tomato pasta sauce
  • 150g piece mozzarella, torn
  • 1 small red capsicum, roughly chopped
  • 2 tablespoons finely grated parmesan
  • 1 tablespoon roughly chopped fresh flat-leaf parsley leaves

Method

  • 1
    Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Pulse onion, garlic and parsley in a food processor until finely chopped. Transfer to a bowl. Add mince and breadcrumbs. Season with salt and pepper. Mix well to combine. Roll level tablespoons of mixture into balls.
  • 2
    Heat oil in a large frying pan over medium-high heat. Cook meatballs, in batches, turning, for 2 minutes or until browned. Add extra oil, if needed. Transfer to prepared tray.
  • 3
    Bake for 10 to 15 minutes or until cooked through. Cool.
  • 4
    Preheat oven to 220C/200C fan-forced. Grease a 22cm round (base), 28cm (top) frying pan with ovenproof handle.
  • 5
    Place flour, yeast, sugar and salt in a bowl. Stir well to combine. Make a well in centre. Combine water and oil in a jug. Add to well. Stir with a butter knife until dough comes together. Turn out onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Press dough into prepared pan. Set aside for 15 minutes.
  • 6
    Place 1/4 cup pasta sauce in a large bowl. Add meatballs. Toss to lightly coat. Leaving a 2cm border, spread dough with remaining pasta sauce. Scatter with 1/2 the mozzarella. Top with capsicum and meatballs, pressing gently to secure. Sprinkle with parmesan and remaining mozzarella.
  • 7
    Bake for 20 minutes or until crust is golden. Sprinkle with parsley. Serve.

Source: taste.com.au

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