Crispy meatball pizza
- Ailsa Burt
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Serves 4
Easy
Prep: 5 mins
Cook: 25 mins
A star rating of 5 out of 5.1 ratingRate
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Use our recipe for spicy meatballs to use as a topping for these easy crispy pizzas. Perfect for busy weeknights, enjoy with a green salad
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Showing items 1 to 3 of 3
Pork & harissa meatballs
A star rating of 5 out of 5.1 rating
Green salad with avocado
A star rating of 4.7 out of 5.15 ratings
Chopped green salad with herby chilli dressing
A star rating of 4.4 out of 5.6 ratings
Ingredients
Nutrition
Units:
MetricUS
-
400g shop-bought or homemade pizza dough
defrosted if frozen
-
plain flour
for dusting
-
200g leftover sauce
(see below)
-
150g grated mozzarella
-
20 leftover meatballs
whole or roughly chopped (see below)
-
1 tsp dried oregano
-
2 tsp fennel seeds
-
½ tsp chilli flakes
(optional)
-
2 tbsp olive oil
plus a drizzle
-
small handful of green olives
roughly chopped
-
green salad
to serve
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Nutrition: Per serving
- kcal631
- fat30g
- saturates11g
- carbs54g
- sugars7g
- fibre3g
- protein34g
- salt2g
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Method
-
step 1
Leave the dough at room temperature for 30 mins-1 hr. Heat the oven to 240C/220C fan/gas 9. Lightly dust a clean work surface, a rolling pin and your largest baking tray with some flour. Roll out the dough and stretch it to just fit the baking tray. Transfer it over and push into the corners of the tray.
-
step 2
Spread over the leftover sauce and scatter over most of the mozzarella. In a bowl, combine the meatballs, oregano, fennel, chilli flakes, if using, and 2 tbsp olive oil. Spoon over the top of the mozzarella. Scatter over the olives and the remaining mozzarella. Drizzle with a little extra olive oil and cook in the oven for 12 mins, until crispy and golden. Serve cut into wedges with a green salad.
Recipe from Good Food magazine, April 2025
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A star rating of 5 out of 5.1 rating
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