1½ tbsp olive oil
About 300g mince made into mini meat balls
1-2 garlic cloves, crushed
400g tomato passata
Splash red wine vinegar
¼ tsp dried oregano, plus extra to serve
2 pinches chilli flakes
Plain flour for dusting
2 balls of artisan pizza dough balls
100g grated mozzarella, diced (or use grated mozzarella)
2 spicy cured sausages sliced
12 slices pepperoni
½ green capsicum sliced
½ onion finely sliced
Heat a splash of the olive oil in a deep frying pan. When hot, add the meatballs and fry on a medium heat, turning occasionally, until well browned all over (4-5 minutes). Set the meatballs aside on a plate, then add the remaining oil to the pan along with the garlic and gently warm through for a minute.
Add the passata to the pan along with the vinegar, oregano and chilli flakes, then stir and let the sauce simmer for 10 minutes. Return the meatballs to the pan and simmer again for 8-10 minutes until the meatballs are cooked through. Set aside.
Meanwhile, heat the oven to its highest setting. On a well-floured work top, roll out each ball of dough to a circle roughly 20cm in diameter, then transfer them to 2 lightly dusted baking sheets.
Spoon some meatball sauce (see tip) onto the pizza bases and spread evenly, then scatter over the mozzarella, sausage, pepperoni, capsicum and onion. Bake for 8-10 minutes until crisp and golden. Sprinkle with extra oregano and a pinch of chilli flakes to serve.
Tip: You won’t need all the sauce for the pizzas. Keep half the meatballs and sauce as above, reheat until piping hot and serve with freshly cooked pasta. The meatball sauce will keep for up to 2 days in a container in the fridge so you can make it ahead of time.
Recipe & Image Credit: deliciousmagazine(UK)