Deep-Dish Italian Meatball Pizza
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Serves4
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Prep20 minutes (plus 15 minutes standing time)
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Cook 20 minutes
Ingredient
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3 cups plain flour
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3 teaspoons instant dried yeast
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½ teaspoon caster sugar
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1 teaspoon sea salt
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1 cup warm water
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2 tablespoons extra virgin olive oil
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1 cup tomato pasta sauce
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½ quantity cooked Pork and veal meatballs
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150g piece mozzarella, torn
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1 small red capsicum, roughly chopped
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2 tablespoons finely grated parmesan
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1 tablespoon roughly chopped fresh flat-leaf parsley leaves
Recipe
1. Preheat oven to
220°C/200°C fan-forced. Grease a 22cm round (base), 28cm (top) frying pan with
ovenproof handle.
2. Place flour,
yeast, sugar and salt in a bowl. Stir well to combine. Make a well in centre.
Combine water and oil in a jug. Add to well. Stir with a butter knife until
dough comes together. Turn out onto a lightly floured surface. Knead for 10
minutes or until smooth and elastic. Press dough into prepared pan. Set aside
for 15 minutes.
3. Place ¼ cup
pasta sauce in a large bowl. Add meatballs. Toss to lightly coat. Leaving a 2cm
border, spread dough with remaining pasta sauce. Scatter with ½ the mozzarella.
Top with capsicum and meatballs, pressing gently to secure. Sprinkle with
parmesan and remaining mozzarella.
4. Bake for 20
minutes or until crust is golden. Sprinkle with parsley. Serve.
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NUTRITION: (per serve) 3481kj; 30.7g fat; 10.9g sat fat; 46.3g
protein; 88.7g carbs; 7g fibre; 98mg chol; 1154mg sodium.
Deep-Dish Italian
Meatball Pizza
