Meatball pizza

Meatball pizza
Random recipe review Pizza perfection 5/5 A complete meal that tastes even better than it looks Paul R Smith

Servings:	Serves 4 - Makes two large pizzas
Calories per serving:	473
Ready in:	1 hour 25 minutes Includes making the dough
Prep. time:	1 hour 15 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	22nd October 2012

To my mind this is about the pizza and the sauce, not the actual meatballs, hence using shop-made meatballs. By all means make your own if you feel so inclined.

Use a pizza stone! It makes such a difference. Your pizzas will go from those soggy-based shop bought shockers, to Pizza Express perfection in one simple step!

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 portion pizza dough
• 300 g pack of cooked meatballs of your choice
• 150 g pack of mozzarella cheese
• large can tomatoes, chopped.
• A good glug of olive oil
• 1 onion, peeled and sliced
• 2 cloves garlic, crushed
• 1 dried chile de arbole, ground to powder in a coffee grinder or pestle and mortar (or ½ teaspoon chili powder)
• 125 ml red wine
• A pinch of sugar
• sea salt and freshly ground black pepper
• Fine yellow cornmeal for dusting

Mise en place

• Make the pizza dough as instructed
• If using a pizza stone, preheat the pizza stone under a very hot grill for about 20 minutes. Place it about 8cm (3") from the heat source.

• 

  Ready for the oven

• 

  One done, one waiting

• 

  Tomato sauce reduced

Method

Meatball sauce

1. Fry the onions and garlic in a few glugs of olive oil seasoned with black pepper until soft, about 10 minutes.
2. Add the meatballs, tomatoes, red wine, chili and simmer until reduced and very thick - you don't want a wet pizza.
3. As I have plenty of time on pizza day (Friday!) I make the sauce early in the afternoon and put it on the heat for 5 minute batches every hour or so, leaving it uncovered to 'dry-out' in between. You can of course just simmer to reduce, but you need to watch it and keep stirring all the time.
4. Season to taste

Putting it together

1. Preheat the grill to high as you can get it
2. Set the pizza stone about 8 cm (3") below the heat source or the pizza may burn
3. Dust the work surface with yellow cornmeal and then stretch or roll the dough into two thin rounds
4. Prick the pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking
5. Grill the pizza for about 2 minutes on one side only or until browned.
6. Remove from the oven, flip over and ad the topping.
7. Divide the meatballs and sauce between the two pizzas, cut the meatballs in half and spread over the pizza
8. Cover with sliced mozzarella cheese, drizzle with a little olive oil and bake for for 3 to 5 minutes (depending on how hot your oven is) or until the cheese browns a little. Watch it carefully as it's easy to burn at such a high heat.
9. Serve!

Chef's notes

Lots of supermarkets do chopped tomatoes, flavoured with chili/basil/oregano etc, and though it's as easy to do this yourself, they are quite handy for pizza toppings.

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