Make a big batch of meatballs and freeze in portions along with this fresh pizza dough recipe so you'll have meatball pizzas ready to go when you want them.
Prep 30 minCook 20 minServes 4Makes 2 large pizzas
Ingredients
Method
Basic Pizza Dough
2 tsp. (7 g) sachet dried yeast
1 cup (250 ml) lukewarm water
2⅔ tbsp. (400 g) plain flour, plus extra to dust
2 tsp. salt
¼ cup (3 tbsp.) olive oil
Italian Meatball Topping
500 g pork and veal mince (see tip)
1 cup (125 g) Perfect Italiano™ Traditional Parmesan Grated
2 garlic cloves, crushed
1 egg, lightly beaten
¼ cup dried (packaged) breadcrumbs
Salt and pepper, to taste
¾ cup Napoletana-style tomato pasta sauce (see note)
To make the dough, whisk yeast and water in a heatproof jug. Stand for 5 minutes or until frothy.
Place flour and salt in a large bowl. Make a well in the centre. Pour in the yeast mixture and oil. Using your hands or a spatula, mix the dough until it comes together and is smooth. Turn out onto a lightly floured work surface and knead briefly.
Place dough in a lightly oiled bowl and cover with cling wrap. Set aside in a warm place to rise for 30 minutes to an hour until it doubles in size.
Turn dough out onto a lightly floured surface and knead gently for another 5 minutes or until smooth. Divide dough in half and roll out pizza bases to 30 cm x 20 cm ovals. Sprinkle a little flour on the bench before rolling to prevent dough from sticking. Transfer bases to prepared trays.
Italian Meatball Topping
While the pizza dough is proving, make the meatball topping. Preheat the oven to 230°C / 210°C fan-forced. Line 2 oven trays with baking paper. Place mince, ½ cup of the parmesan, garlic, egg and breadcrumbs in a bowl. Season with salt and pepper and mix well to combine. Roll level tablespoons of mixture into balls.
Spread bases evenly with pasta sauce (1/4 cup per base). Scatter evenly with remaining parmesan. Top with meatballs, breaking a few (see note) and pressing lightly into base. Scatter evenly with pizza cheese. Bake for 15-20 minutes or until base is cooked and cheese is golden brown. Serve scattered with salad mix.
