Spicy Meatball Pizza

Rating: 5.0. From 1 vote.
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Difficulty
moderate
Serves
2 people
Meal course
Dinner
Posted by
Posted on
1 .
For the dough
150 grams
Strong white bread flour
3/4 tsp
Fast action dried yeast
1/2 tsp
Salt
3/4 tbsp
Olive oil
90 ml
Warm water
2 .
For the meatballs
200 grams
Beef steak mince
1 small
White onion - peeled and finely chopped
1 whole
Garlic clove - peeled and finely chopped
1 whole
Red chilli - deseeded and finely chopped
1 whole
Slice of bread - lightly toasted and whizzed into breadcrumbs
1 medium
Egg - Beaten
1 tbsp
Tomato Puree
1 tbsp
Worcestershire Sauce
1 tsp
Mixed herbs
1 Twist
Salt and pepper
3 .
For the sauce
400 g tin
Chopped tomatoes
2 small
Garlic clove - peeled and finely chopped
2 tbsp
Tomato Puree
1 Dessert spoon
Worcestershire Sauce
1 Dessert spoon
Sugar
1 tsp
Oregano
4 .
To assemble
1 large
Mozzarella ball - Sliced
1/2 medium
Red pepper - deseeded and finely sliced
1/2 small
Red onion - peeled and finely sliced
1 medium
Green chilli - De-seeded and sliced
Spicy Meatball Pizza

This recipe makes one large pizza with some spare dough to make a garlic bread (just smash 2 cloves of garlic and mix with 1 heaped table spoon of butter, oregano and salt and pepper and then smother this all over your rolled out leftover dough) – serve it all up with some salad and it’s the perfect dinner for 2!

  1. Combine the flour, yeast and salt together in a bowl and make a well in the middle. Mix the oil into the warm water and pour into the well in the middle of the bowl. Stir the flour gradually into the well bringing it in a bit at a time from the side of the bowl. Get the dough out on a floured worktop and kneed for 5-10 minutes until smooth and elastic. Grease a clean bowl with olive oil and put the dough into this, covering with an oiled sheet of cling film. Place somewhere warm (I put mine in the airing cupboard) and leave to rise for about an hour.
  2. Make the meatballs by gently frying the onion, garlic and chilli in a little olive oil until soft. Mix all the meatball ingredients together until well combined and then roll half the mixture into small balls about the size of a gobstopper. Place the other mixture in a bowl and keep it to make another meal out of it. Chill the meatballs for 20minutes to give them a change to firm up and then fry them until browned.
  3. To make the sauce, gently fry the garlic in a little bit of oil until golden. Add all the other ingredients, bring to the boil and then simmer for 10 minutes. Blend ingredients and season to taste.
  4. Preheat the oven to 220’C
  5. When your dough has doubled in size, roll out so it is about 1mm thick and spread it on a pizza tray. The ones with holes in are best as they make the basis crispy, or a pizza stone. If you don’t have either of these it may be worth pre-cooking the base for 2-3 minutes just to stop in going soggy. With any leftover dough you have use it to make a garlic bread side (search for the recipe on homemade with mess).
  6. Spread half the sauce on the pizza (again, save half for another meal) and then top with all the toppings and the mozzarella. Bake the pizza for around ten minutes, or until the cheese is golden and crispy.

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