Crispy meatball pizza
By Ailsa Burt
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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Prep:5 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 631
-
fat 30g
-
saturates 11g
-
carbs 54g
-
sugars 0g
-
fibre 3g
-
protein 34g
-
salt 2g
Ingredients
- 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
Method
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.
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.
