adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Deep-dish Italian meatball pizza
Deep-dish Italian meatball pizza
0 Likes
Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Indulge in a hearty deep-dish Italian meatball pizza.
Ingredients:
  • 1 small brown onion, roughly chopped
  • 2 garlic cloves, crushed
  • 125.00 ml fresh flat-leaf parsley leaves
  • 400g pork and veal mince
  • 125.00 ml fresh breadcrumbs
  • 750.00 ml plain flour
  • 3 tsp instant dried yeast
  • 2.50 gm caster sugar
  • 2.40 gm sea salt
  • 250.00 gm warm water
  • 275.00 gm tomato pasta sauce
  • 150g piece mozzarella, torn
  • 1 small red capsicum, roughly chopped
  • 40.00 ml finely grated parmesan
  • 20.00 ml roughly chopped fresh flat-leaf parsley leaves
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. In a food processor, pulse onion, garlic, and parsley until finely chopped. Transfer the mixture to a bowl, then add the mince and breadcrumbs. Season with salt and pepper, and mix thoroughly. Roll the mixture into small balls using level tablespoons.
  • Heat a generous amount of oil in a large frying pan over medium-high heat. Cook meatballs in batches until nicely browned, about 2 minutes per batch. Add more oil if required, then transfer the cooked meatballs to a prepared tray.
  • Bake until golden brown and cooked through, then allow to cool.
  • Preheat your oven to 220C/200C fan-forced, and grease a 22cm round (base), 28cm (top) frying pan with an ovenproof handle.
  • Combine flour, yeast, sugar, and salt in a bowl. Mix well and create a well in the center. Blend water and oil in a jug, then pour into the well. Stir with a butter knife until dough forms. Transfer dough onto a lightly floured surface and knead for 10 minutes until smooth. Press dough into pan and let it rest for 15 minutes.
  • In a large bowl, gently coat meatballs with 1/4 cup of pasta sauce. Spread remaining pasta sauce on the dough, leaving a 2cm border. Sprinkle 1/2 of the mozzarella on top. Add capsicum and meatballs, pressing gently. Finish with a sprinkle of parmesan and the rest of the mozzarella.
  • Bake for 20 minutes, or until the crust is a beautiful golden brown. Sprinkle with fresh parsley and serve.

Similar Recipes