250gcombined pork & beef mince (or just use ground beef) (~½lb)
1tablespoonItalian or Tuscan seasoning(notes 1)
FOR THE SAUCE
1tablespoonoil
½small red onion, finely diced
1large clovegarlic, mincedminced
¾cuptinned crushed tomatoes(200g/7oz)
2tablespoonstomato paste(notes 1)
1teaspoondried basil
¼teaspoondried chilli flakes (red pepper flakes), or to taste
¼teaspoonsugar
¼teaspoonsalt
For best results, always weigh ingredients where a weight is provided
Equipment
mixing bowl
Skillet or saute pan
Rolling Pin
Pizza Peel
Pizza stone or cast iron pizza pan
Instructions
If making the dough from scratch, do that first. It should be on it's second rise when you start the meatballs and sauce.
FOR THE MEATBALLS:Preheat the broiler/overhead grill to high and place a rack about 5-6 inches from it. Line a baking sheet with aluminium foil.
Add the breadcrumbs to a large bowl and pour over the milk and add the egg yolk. Stir to combine then let it sit for 2 minutes.
Add the beef mince and Italian seasoning to the bowl and mix until combined (try not to overmix).
Divide the mixture into 15 - roll 12 portions into balls about 1 inch wide and set aside the remaining mixture for the sauce. Transfer the balls to the prepared baking sheet.
Place the meatball tray underneath the broiler/overhead grill and cook for 6-7 minutes until just cooked through.
FOR THE SAUCE:Meanwhile, heat the oil in a large non-stick sauté pan or enamel braiser pan over medium high heat then add the onion and reserved mince mixture to the pan. Let it cook 3-4 minutes until the onions have softened.
Add the garlic and cook another minute.
Add ¼ cup of water to the pan and scrape the bottom of the pan to deglaze.
Now, add the crushed tomatoes, tomato paste, basil, chilli flakes, sugar and salt. Stir well and bring to a simmer for 2-3 minutes until thickened. Remove from heat.
Add the cooked meatballs to the pan and gently turn to coat in the sauce, then set aside back on the baking tray. Leave the remaining sauce for coating the pizzas.
ASSEMBLE THE PIZZA:Preheat the oven to 220C (200C fan forced) / 430F. If using a pizza stone or cast iron pizza pan, place it into the oven to heat up.
On a sheet of baking paper, roll out the dough into a 10-12 inch round (depending on how thin you like the crust).
Spread the sauce over the dough then scatter over half of the cheeses. Break the meatballs in half and arrange them over the pizza. Finish with the remaining cheeses.
Carefully transfer to a pizza pan - a pizza peel is really helpful here.
Bake 15-18 minutes until golden and bubbly on top.
Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
This recipe is for 1x 10-12 inch pizza. It can easily be scaled up to make a second or more. If you do make a second pizza at the same time, use a whole egg in the meatballs, not two egg yolks.
If using my pizza dough recipe, it will create enough dough for two pizzas. If you only want to make one, freeze the other portion (after the first rise) in a ziplock bag for up to 3 months.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.