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How to Cook The Homemade Meatball Pizza

How to Cook The Homemade Meatball Pizza

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

A great family favourite, simple and unfussy

For the dough: 

  1. Sift flour into an electric mixing bowl.
  2. Add yeast, salt and mix.
  3. Add oil then water and mix using a dough hook for 8 to 10 minutes until you achieve a tight, glossy dough that comes clean away from the sides
  4. Transfer to a clean work surface, knead for a couple of minutes then store in an oiled bowl covered with cling film and refrigerate overnight.
  5. The following day remove from the fridge and place on a lightly floured surface, knock the dough back then divide into four equal pieces (or 8 if your making a snack size base) and roll into balls by flattening the dough then pulling back into itself to create a smooth ball.
  6. Using a rolling pin roll out the dough into even rounds ready for stage 1 cooking.
  7. Heat a tbls. olive oil in a non stick frying pan/skillet and fry the rolled dough over a medium high heat, after a few minutes the dough will rise & brown on the base, flip over and cook for another minute or so then cool on a wire rack & repeat
  8. These can be used straight away or chilled, frozen ready to use at a later date.

For the pizza: 

  1. Preheat the oven to 210°C fan assisted or 230°C without a fan (gas mark 8)
  2. 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 3 to 4 minutes.
  3. Add the passata to the pan along with the vinegar and oregano then stir and let the sauce simmer for 10 minutes, season to taste.
  4. Spoon some meatball sauce onto the pizza bases and spread evenly, then scatter over the mozzarella & meatballs followed by a dusting of grated Parmesan.
  5. Bake for 10 minutes until the base is crisp & the meatballs piping hot. Sprinkle with extra Parmesan & fresh basil leaves.

  • The Ingredients
  • Ingredients for the dough
  • 500g OO flour (or strong white flour)
  • 350 ml lukewarm water
  • 30 ml olive oil
  • 9g instant yeast
  • 9g salt
  • Ingredients for the pizza
  • 24 x 15g beef meatballs (we split each meatball in half)
  • olive oil for cooking
  • 400g passata
  • pinch oregano
  • splash balsamic vinegar
  • 2 balls Mozzarella
  • parmesan for grating
  • salt and cracked black pepper
  • fresh basil leaves to garnish

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