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The Best Meatball Pizza

Credit: Whisk Media Group

Recipe by: Perfect Italiano

perfectitaliano.com.au

See all from Perfect Italiano

Average: 4.7 (15 votes)

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Difficulty

Easy

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The Best Meatball Pizza

Ingredients:

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™ 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) 1⅔ cups (150 g) Perfect Italiano™ Perfect Pizza cheese 60 g baby spinach and rocket salad mix

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Method:

Basic Pizza Dough

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.

Tips & Hints:

For make-ahead meatballs, you can make the meatballs up to the end of step 1 and freeze them layered between baking paper in an airtight container. Store them for up to 2 months. Defrost in the fridge overnight and continue recipe from step 2.
Pork and veal mince is available at major supermarkets or local butchers. Some supermarkets label as pork and beef mince. We placed 6 whole meatballs and broke 2 additional meatballs in half to create smaller meatballs, filling base evenly.
Use a store-bought pizza base for quicker version.
Use Arrabbiata-style sauce for a spicy version.

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Perfect Italiano: Perfect Pizza 150g

Melts and stretches to perfection without going oily. A special blend of Mozzarella, Cheddar and Parmesan cheeses that melts to perfection for authentic pizza stretch, but won't go oily, ensuring delicious, authentic pizza every time. Use on pizzas and calzones for superior melt and flavour.

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Perfect Italiano: Grated Parmesan 125g

This pre-grated parmesan is perfect to add bold flavour to pasta and salads. Use it to add bite to dishes such as pasta, risotto, pasta sauces or salads. It can also be used in a crumb or as a garnish.

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Perfect Italiano: Perfect Pizza 150g

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Perfect Italiano: Grated Parmesan 125g

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Measures

Cup Sizes (Australian)

Cup	Metric
1/4 cup	60ml
1/3 cup	80ml
1/2 cup	125ml
1 cup	250ml

Spoon Sizes (Australian)

Spoon	Metric
1/4 teaspoon	1.25ml
1/2 teaspoon	2.5ml
1 teaspoon	5ml
2 teaspoons	10ml
1 tablespoon (equal to 4 teaspoons)	20ml

Oven temperatures

Celsius (electric)	Celsius (fan forced)	Fahrenheit	Gas
120º	100º	250º	1	Warm – Very Slow
150º	130º	300º	2	Warm - Slow
160º	140º	325º	3	Moderately Slow
180º	160º	350º	4	Moderate
190º	170º	375º	5	Moderately Hot
200º	180º	400º	6	Hot
240º	220º	475º	7	Very Hot

If you are using a fan-forced oven please note your cooking time may be a little quicker, so a good idea is to check your food a little earlier

Liquid Measures

metric	cup	imperial
30ml		1 fluid ounce
60ml	1/4 cup	2 fluid ounce
80ml	1/3 cup	2 3/4 fluid ounce
100ml		3 1/2 fluid ounce
125ml	1/2 cup	4 fluid ounce
150ml		5 fluid ounce
180ml	3/4 cup	6 fluid ounce
200ml		7 fluid ounce
250ml	1 cup	8 3/4 fluid ounce
310ml	1 1/4 cups	10 1/2 fluid ounce
375ml	1 1/2 cups	13 fluid ounce
430ml	1 3/4 cups	15 fluid ounce
475ml		16 fluid ounce
500ml	2 cups	17 fluid ounce
625ml	2 1/2 cups	21 1/2 fluid ounce
750ml	3 cups	26 fluid ounce
1L	4 cups	35 fluid ounce
1.25L	5 cups	44 fluid ounce
1.5L	6 cups	52 fluid ounce
2L	8 cups	70 fluid ounce
2.5L	10 cups	88 fluid ounce

Dry Weights

10g	1/4 ounce
15g	1/2 ounce
30g	1 ounce
60g	2 ounce
90g	3 ounce
125g	4 ounce (1/4 pound)
155g	5 ounce
185g	6 ounce
220g	7 ounce
250g	8 ounce (1/2 pound)
280g	9 ounce
315g	10 ounce
345g	11 ounce
375g	12 ounce (3/4 pound)
410g	13 ounce
440g	14 ounce
470g	15 ounce
500g (1/2 kg)	16 ounce (1 pound)
750g	24 ounce (1 1/2 pounds)
1kg	32 ounce (2 pounds)
1.5kg	48 ounce (3 pounds)
2kg	64 ounce (4 pounds)

Cup conversions for metric & imperial

Ingredient	1 cup		1/2 cup		1/3 cup		1/4 cup
Breadcrumbs, dry	90g	2 3/4oz	45g	1 1/2oz	30g	1oz	25g	3/4oz
Butter	250g	8oz	125g	4oz	80g	2 1/2oz	60g	2oz
Cheese, shredded/grated	80g	2 1/2oz	40g	1oz	35g	1oz	25g	3/4oz
Choc bits	190g	6oz	95g	3oz	70g	2 1/4oz	55g	1 3/4oz
Coconut, desiccated	85g	2 3/4oz	45g	1 1/2oz	35g	1oz	20g	1/2oz
Flour, plain/self-raising	150g	4 3/4oz	75g	2 1/2oz	50g	1 1/2oz	40g	1 1/2oz
Rice, uncooked (long-grain/basmati/jasmine)	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	50g	1 1/2oz
Sour cream	235g	7 1/2oz	125g	4oz	85g	2 1/2oz	65g	2oz
Sugar, brown – lightly packed	160g	5oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
Sugar, brown – firmly packed	200g	6 1/2oz	100g	3oz	70g	2 1/4oz	55g	1 3/4oz
Sugar, caster	220g	7oz	115g	3 3/4oz	80g	2 1/2oz	60g	2oz
sugar, icing	150g	4 3/4oz	80g	2 1/2oz	60g	2oz	45g	1 1/2oz
sugar, white	225g	7oz	110g	3 1/2oz	80g	2 1/2oz	60g	2oz
sultanas	170g	5 1/2oz	90g	3oz	65g	2oz	45g	1 1/2oz
yoghurt	260g	8 1/4oz	130g	4oz	90g	3oz	70g	2 1/4oz

Common Ingredients by Weight

Ingredient (cup)	Metric	Imperial
Plain flour	150g	5 1/2 oz
Self-raising flour	150g	5 1/2 oz
Cornflour	150g	5 1/2 oz
Caster sugar	220g	7 3/4 oz

Brown sugar firmly packed	"220g	7 3/4 oz
White sugar	220g	7 3/4 oz
Icing sugar	160g	5 1/2 oz

Sour cream	235g	8 1/4 oz
Grated cheddar cheese	125g	4 1/2 oz
Grated Parmesan cheese	88g	3 oz
Butter	240g	8 1/2 oz
Yoghurt	280g	10oz
Choc chips	190g	6oz

Rice (cooked)	165g	5 3/4 oz
Rice (uncooked)	200g	7 oz
Couscous (cooked)	200g	7 oz

Ingredient (cup)	Metric	Imperial
Polenta (uncooked)	170g	6 oz
Rolled oats (cooked)	90 g	3 1/4 oz
Fresh breadcrumbs	50 g	1 1/4 oz
Packet breadcrumbs	100g	3 1/2 oz
Cup lentils (uncooked)	200g	7 oz
Dried beans	160g	5 1/2 oz
Pearl barley	220g	7 3/4 oz

Desiccated coconut	90 g	3 1/4 oz
Almond or hazelnut	125g	"4 1/2 oz
Chopped almonds	150g	5 1/4 oz
Chopped walnuts	120g	4 1/4 oz
Sultanas	160g	5 1/2 oz
Fresh herbs	40 g	1 1/2 oz

*Cup weight can change depending on type of herb and whether leaves are whole or chopped.

Length

Millimetres	Inches	(Approx)
3 mm	1/8	inch
6 mm	1/4	inch
8 mm	5/16	inch
10 mm	3/8	inch
13 mm	1/2	inch
15 mm	5/8	inch
19 mm	3/4	inch
22 mm	7/8	inch
30 mm	1	inch
50 mm	2	inches
100 mm	4	inches
250 mm	10	inches
500 mm	19 1/2	inches

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