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Deep-Dish Meatball Pizza

By OcadoLife
Chef and author of The Shortcut Cook, Rosie Reynolds is a pro at cooking up tasty dishes that take minimal effort. In her gorgeously melty, golden brown Deep-Dish Meatball Pizza recipe, a few well-chosen, ready-made…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 2 tbsp of olive oil, plus extra for the tins
  • 1 tbsp of fine semolina or polenta, for dusting
  • 1 red pepper, deseeded and thinly sliced
  • 336 g of italian-style beef meatballs
  • 0.25 tsp of chilli flakes (optional)
  • 2 portions frozen pizza dough (220g each), defrosted to room temperature
  • 6 tbsp of tomato pasta sauce
  • 200 g of mozzarella, cubed
  • 80 g of rocket

Method

5 steps

  1. Step 1

    Lightly grease 2 x 20cm round cake tins with olive oil. Divide the semolina or polenta between each, and turn to coat the base and sides. Discard any excess. Set aside.

  2. Step 2

    Preheat the oven to 240°C/220°C fan/gas 9. Heat 2 tbsp olive oil in a large frying pan set over a medium-high heat, add the red pepper and fry for 10 mins, stirring frequently.

  3. Step 3

    Push the pepper to one side of the pan; add the meatballs and chilli flakes (if using) to the other side of the pan and fry for 10 mins, turning the meatballs halfway, until golden.

  4. Step 4

    Roll out each piece of pizza dough to about 25cm in diameter and use to line the cake tins, bringing the edges about 1.5cm up the sides. Prick each base a couple of times with a fork, then spread each with 2 tbsp pasta sauce. Top with the meatballs and peppers.

  5. Step 5

    Drizzle each pizza with an extra 1 tbsp tomato sauce, then scatter over the mozzarella. Bake for 15 mins, or until melted and golden. Use a palette knife to remove the pizzas from the tins, top with a little rocket and serve the rest on the side.