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.