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24
RECIPES
ITALIAN MEATBALL PIZZA
Makes 4 serves
INGREDIENTS
Meatballs (makes 24)
7 oz pork and veal mince
¼ cup 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
1
⁄3 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.