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23
PAge heAder.....
RECIPES
ITALIAN MEATBALL PIZZA
Makes 4 serves
INGREDIENTS
Meatballs (makes 24)
200g 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
290g 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 setting PREHEAT
for 15 minutes.
4. Roll out pizza dough to form 23cm
disc and place onto a large square of
baking paper.
5. Prick base with a fork or pizza docker.
6. Spread base 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 and baking paper
together onto pizza stone and close lid.
Cook for 4 minutes.
10. Open lid and slide paper out carefully.
Close lid and cook 12–15 minutes or
until cooked to your liking.
11. Monitor cooking progress through
viewing window. Topping should be
melted and golden and base crisp
and brown.
12. Open lid carefully with oven mitt and
remove pizza onto a chopping board.
Cut into 8 wedges and serve immediately.
NOTE
You’ll only need 12 meatballs for one
pizza but you can freeze the other half
or using it for a second pizza.
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