Difference between revisions of "Meatball pizza"
From Cookipedia
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+ | |title=Meatball pizza a cheese recipe Cooking Wiki | ||
+ | |titlemode=replace | ||
+ | |keywords=Meatball pizza recipe Cheese recipes from The cook's Wiki | ||
+ | |description=To my mind this is about the pizza and the sauce, not the actual meatballs, hence using shop-made meatballs | ||
+ | }} | ||
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+ | <!-- /seo --> | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
<div class="right_imgs" style="float: right; width: 320px;"> | <div class="right_imgs" style="float: right; width: 320px;"> | ||
{{recipesummary | {{recipesummary | ||
− | + | |DatePublished=22nd October 2012 | |
+ | |Author=Chef | ||
+ | |Servings = Makes two large [[Pizzas|pizzas]] | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 1 hour 25 minutes<br />Includes making the dough | |TotalTime = 1 hour 25 minutes<br />Includes making the dough | ||
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Use a [[Pizza stone|pizza stone]]! It makes such a difference. Your [[Pizzas|pizzas]] will go from those soggy-based shop bought shockers, to [[Pizza]] Express perfection in one simple step! | Use a [[Pizza stone|pizza stone]]! It makes such a difference. Your [[Pizzas|pizzas]] will go from those soggy-based shop bought shockers, to [[Pizza]] Express perfection in one simple step! | ||
− | + | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1 portion [[Pizza dough|pizza dough]] | | 1 portion [[Pizza dough|pizza dough]] | ||
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===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* Make the [[Pizza dough|pizza dough]] as instructed | * Make the [[Pizza dough|pizza dough]] as instructed | ||
− | * If using a [[pizza stone]], | + | * If using a [[pizza stone]], preheat the [[pizza stone]] under a very hot [[grill]] for about 20 minutes. Place it about 8cm (3") from the heat source. |
===Method=== | ===Method=== | ||
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'''Putting it together''' | '''Putting it together''' | ||
{{RecipeMethod | {{RecipeMethod | ||
− | | | + | | Preheat the [[Grill|grill]] to high as you can get it |
| Set the [[Pizza stone|pizza stone]] about 8 cm (3") below the heat source or the [[Pizza|pizza]] may burn | | Set the [[Pizza stone|pizza stone]] about 8 cm (3") below the heat source or the [[Pizza|pizza]] may burn | ||
| Dust the work surface with [[yellow cornmeal]] and then stretch or roll the [[Dough|dough]] into two thin rounds | | Dust the work surface with [[yellow cornmeal]] and then stretch or roll the [[Dough|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|pizza]] for about 2 minutes on one side only or until browned. | | [[Grill]] the [[Pizza|pizza]] for about 2 minutes on one side only or until browned. | ||
| Remove from the oven, flip over and ad the topping. | | Remove from the oven, flip over and ad the topping. | ||
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| Serve! | | Serve! | ||
}} | }} | ||
+ | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Bread and baking]] | [[Category:Bread and baking]] |
Revision as of 06:17, 23 November 2014
To my mind this is about the pizza and the sauce, not the actual meatballs, hence using shop-made meatballs. By all means make your own if you feel so inclined.
Use a pizza stone! It makes such a difference. Your pizzas will go from those soggy-based shop bought shockers, to Pizza Express perfection in one simple step!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 portion pizza dough
- 1 300 g pack of cooked meatballs of your choice
- 1 150 g pack of mozzarella cheese
- 1 large can tomatoes, chopped. Lots of supermarkets do chopped tomatoes, flavoured with chili/basil/oregano etc, and though it's as easy to do this yourself, they are quite handy for pizza toppings
- 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)
- 1 glass red wine
- A pinch of sugar
- sea salt and freshly ground black pepper
- Fine yellow cornmeal for dusting
Mise en place
- Make the pizza dough as instructed
- If using a pizza stone, preheat the pizza stone under a very hot grill for about 20 minutes. Place it about 8cm (3") from the heat source.
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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