* 1 portion Pizza dough
* 300 g pack of cooked Meatballs of your choice
* 150 g pack of Mozzarella cheese
* large can Tomatoes, chopped.
* A good glug of Olive oil
* 1 Onion, peeled and sliced
* 2 Cloves garlic, crushed
* 1 Dried Chile de arbole, Ground to powder in a Coffee grinder or Pestle and mortar (or ½ teaspoon Chili powder)
* 125 ml Red wine
* A pinch of Sugar
* Sea salt and Freshly ground black pepper
* Fine yellow cornmeal for dusting

===Method===
'''Meatball Sauce'''
* Fry the Onions and Garlic in a few glugs of Olive oil seasoned with Black pepper until soft, about 10 minutes.
* Add the Meatballs, Tomatoes, Red wine, Chili and Simmer until reduced and very thick - you don't want a wet Pizza.
* As I have plenty of time on Pizza day (Friday!) I make the Sauce early in the afternoon and put it on the heat for 5 minute batches every hour or so, leaving it uncovered to 'dry-out' in between. You can of course just Simmer to reduce, but you need to watch it and keep stirring all the time.
* Season to taste
'''Putting it together'''
* Preheat the Grill to high as you can get it
* Set the Pizza stone about 8 cm (3") below the heat source or the Pizza may burn
* Dust the work surface with yellow cornmeal and then stretch or roll the Dough into two thin rounds
* Prick the pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking
* Grill the Pizza for about 2 minutes on one side only or until browned.
* Remove from the oven, flip over and ad the topping.
* Divide the Meatballs and Sauce between the two Pizzas, cut the meatballs in half and spread over the Pizza
* Cover with sliced Mozzarella cheese, drizzle with a little Olive oil and Bake for for 3 to 5 minutes (depending on how hot your Oven is) or until the Cheese browns a little. Watch it carefully as it's easy to burn at such a high heat.
* Serve!

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