| | Deep-dish Italian meatball pizza
Deep-dish Italian meatball pizza
Deep-dish Italian meatball pizza 4.3-5 9
  • Calories: 3481 kj
  • Fat: 30.7g
  • Carbohydrates: 88.7g

How to Make:

  1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Pulse onion, garlic and parsley in a food processor until finely chopped. Transfer to a bowl. Add mince and breadcrumbs. Season with salt and pepper. Mix well to combine. Roll level tablespoons of mixture into balls.
  2. Heat oil in a large frying pan over medium-high heat. Cook meatballs, in batches, turning, for 2 minutes or until browned. Add extra oil, if needed. Transfer to prepared tray.
  3. Bake for 10 to 15 minutes or until cooked through. Cool.
  4. Preheat oven to 220C/200C fan-forced. Grease a 22cm round (base), 28cm (top) frying pan with ovenproof handle.
  5. Place flour, yeast, sugar and salt in a bowl. Stir well to combine. Make a well in centre. Combine water and oil in a jug. Add to well. Stir with a butter knife until dough comes together. Turn out onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Press dough into prepared pan. Set aside for 15 minutes.
  6. Place 1/4 cup pasta sauce in a large bowl. Add meatballs. Toss to lightly coat. Leaving a 2cm border, spread dough with remaining pasta sauce. Scatter with 1/2 the mozzarella. Top with capsicum and meatballs, pressing gently to secure. Sprinkle with parmesan and remaining mozzarella.
  7. Bake for 20 minutes or until crust is golden. Sprinkle with parsley. Serve.
Time for preparing:
35 min.


  • 1 small brown onion, roughly chopped
  • 2 garlic cloves, crushed
  • 1/2 cup fresh flat-leaf parsley leaves
  • 400g pork and veal mince
  • 1/2 cup fresh breadcrumbs
  • 1 tablespoon extra virgin olive oil
  • Pizza
  • 3 cups plain flour
  • 3 teaspoons instant dried yeast
  • 1/2 teaspoon caster sugar
  • 1 teaspoon sea salt
  • 1 cup warm water
  • 2 tablespoons extra virgin olive oil
  • 1 cup tomato pasta sauce
  • 150g piece mozzarella, torn
  • 1 small red capsicum, roughly chopped
  • 2 tablespoons finely grated parmesan
  • 1 tablespoon roughly chopped fresh flat-leaf parsley leaves