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Meatball Pizza

Serves 4
Prep time: 20 minutes
Cooking time: 30 minutes

Making your own pizza dough is just so satisfying, and should you have a bread maker on hand it’s even easier. You can flavour it with cheese and herbs. You can stuff the crust, make mini pizzas or pizzas shaped like dinosaurs – the possibilities are endless. This delicious meatball pizza recipe can be made as tiny bites for a party or one huge pizza to feed a tribe.

Ingredients

Method

Pizza dough

  • 1 package active dry yeast
  • 1 cup warm water
  • 3to4 cups strong flour
  • 2 tbsp oil (olive or vegetable)
  • 1 clove garlic, crushed
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • salt

 

Topping

  • 250 g Prime Beef Mince
  • 1/2 cup fresh breadcrumbs
  • 1 egg, beaten
  • salt and pepper to season
  • 6 tbsp tomato paste
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • ground black pepper
  • rock salt
  • 2 cups grated mozzarella cheese
View the method
  1. In a large bowl mix the yeast, warm water and a teaspoon of sugar. Leave somewhere warm for the yeast to activate and work its magic. Once there's a froth in the yeast and water mixture, add the flour, oil and herbs and mix well. You'll soon be able to form a dough. Flour your hands and get in and knead the dough until it's elastic and smooth. This should take around 5 to 7 minutes. If you feel the mixture is too wet add flour a tablespoon at a time. If too dry then add a little water or oil.
  2. When you are satisfied that your dough is looking good, oil the bowl and the dough, cover with a tea towel and set aside to rise in a warm place. This should take about 30 minutes to an hour depending on the room temperature. You can ‘prove’ dough on a low heat in your microwave – see your instruction manual for details. When the dough has doubled in size you are ready to go.
  3. Make your sauce and the meatballs while you are waiting for the dough to rise.
  4. Blend your mince, breadcrumbs, salt and pepper and beaten egg until well combined. Form a teaspoon of the mixture into a ball, seat aside and repeat until all the mince mixture is used up. Keep the meatballs in the fridge until you are ready to make up the pizzas.
  5. For the sauce simply blend the tomato paste with the second measure of dried herbs, black pepper and a teaspoon of salt. Add a dash of oil and blend well.
  6. To make up mini pizzas, simply break off small pieces of dough, roll into a ball and then flatten gently with your fingers to the desired size and thickness. Don't use a rolling pin as you’ll toughen the dough. If making one large pizza simply dust a baking tray with a smidgen of flour and polenta if you have it (for a crusty bottom). Place the dough in the centre of the tray and gently stretch and press the dough into the desired shape and thickness.
  7. Cover your bases with the tomato sauce. Dot with the meatballs and then sprinkle generously with mozzarella.
  8. Bake in a hot oven at around 200C until the cheese is golden brown and the meatballs are cooked through. Should be around 30 minutes.

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