RECIPES

Italian meatball pizza

Makes 4 serves

Ingredients

Meatballs (makes 24)

7 oz pork and veal mince

¼cup dry breadcrumbs 1 teaspoon fennel seeds

2 tablespoons grated Parmigian

1 clove garlic, crushed

1 small egg

Freshly ground black pepper

Pizza

10 oz fresh pizza dough ¼ cup pizza sauce

13 cup cheddar cheese

1 tablespoon chopped parsley

4 cherry tomatoes, halved

10 pitted black olives

1 teaspoon baby capers, drained

METHOD

1.Combine meatball ingredients and mix well. Roll heaped teaspoons of mixture into balls and cook in a hot pan for 2–3 minutes or until browned but not cooked through; set aside.

2.Turn the ON/OFF switch to the ON position.

3.Preheat pizza oven on PRE-HEAT setting for 20–30 minutes.

4.Roll out pizza dough to form 9 inch disc and place onto a floured pizza peel.

5.Prick dough with a fork or pizza docker.

6.Spread dough with pizza sauce and top with cheese, parsley, tomatoes, olives and capers.

7.Arrange meatballs over the top of the pizza and press down a little.

8.Select THICK crust setting.

9.Transfer pizza onto pizza stone and close lid.

10.Cook pizza for 12–15 minutes or until cooked to your liking.

11.Monitor cooking progress through viewing window. Topping should be melted and golden and dough crisp and brown.

12.Open lid carefully with oven mitt and remove pizza onto a cutting board.

Cut into 8 wedges and serve immediately.

NOTE

You’ll only need 12 meatballs for one pizza. The other half can be used for a second pizza, or frozen until needed.

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Breville BPZ600XL, the Crispy Crust manual Italian meatball pizza, Meatballs makes