Deep-Dish Meatball Pizza
By OcadoLife
Published on 13 February 2023
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 ingredients come together into a satisfying family favourite. Use Italian-style meatballs if you can, flecked with herbs such as thyme and oregano. For a great veggie version, swap the meatballs for drained, tinned artichoke hearts. Looking for more family-friendly recipes? Look no further.Time and servings
50 minsTotal time
4Servings
15 minsPrep time
35 minsCooking time
Ingredients
- 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
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.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.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.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.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.