Name: Italian Meatball
Yield: Makes four 6-inch round pizzas Serves 1-2
Cuisine: Italy
Ingredients: 16 fresh basil leaves, torn; Olive oil, for drizzling; ⅓ cup olive oil; 10 cherry tomatoes, cut in half; Semolina or all-purpose flour, for rolling; Sea salt and freshly ground black pepper; 1 cup shredded mozzarella; Shaved parmesan, to serve; 2 garlic cloves, thinly sliced; 2 tablespoons fresh oregano, coarsely chopped; 1 tablespoon red wine vinegar; 17 oz meatball mix; 1 cup pizza sauce; 4 × 3-oz pizza doughs; 2 oz buffalo mozzarella, torn into pieces

Preparation info

Makes four 6-inch round pizzas Serves
1-2

Difficulty
Medium

Appears in

Pizza

By Pete Evans

Published 2012

About

Nothing brings back childhood memories like eating this pizza. As a kid I used to watch my mom making meatballs in the kitchen and she seemed so happy making them, with a glass of red wine at hand and music playing. This pizza marries children’s two loves: pizza and meatballs.

Ingredients

17 oz meatball mix
Olive oil, for drizzling
Semolina or all-purpose flour, for rolling

Method

Place two pizza stones in the oven. Preheat the oven to 350°F (180°C). Divide the meatball mix into 24 portions of about 1 tablespoon each, then roll into meatballs. Place the meatballs on

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Ingredients

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