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Meatball and Pepperoni Pizza
Serves 2 Prep 20 min Cook 35 min Total 55 min Type Meal Origin Italian

Meatball and Pepperoni Pizza

A New York style pizza loaded with mini beef meatballs, two kinds of cured sausage, mozzarella and a hit of chilli. The meatballs are simmered in their own tomato sauce before they meet the dough.

Serves 2 Prep 20 minutes Cook 35 minutes Units Rate

Overview

Mini beef meatballs are first browned, then finished simmering in a quick passata sauce sharpened with vinegar, oregano and chilli flakes. They're scattered over two pizza bases alongside diced mozzarella, sliced pepperoni, spicy cured sausage, green pepper and red onion. A short, hot bake melts everything together; oregano and chilli at the end keep the heat going.

Ingredients

Meatballs & Sauce

  • 1 ½ tablespoons olive oil
  • 300 grams mini beef meatballs
  • 1 to 2 garlic cloves (crushed)
  • 400 grams tomato passata
  • Splash of red wine vinegar
  • ¼ teaspoon dried oregano (plus extra to serve)
  • 2 pinches of chilli flakes (plus extra to serve)

Pizza

  • Plain flour (for dusting)
  • 2 balls of pizza dough
  • 100 grams mozzarella (mozzarella block, diced or grated)
  • 2 spicy cured sausages, e.g. Peperami (sliced)
  • 12 slices pepperoni
  • ½ green pepper (sliced)
  • ½ onion (finely sliced)

Method

Stage 1 - Brown the Meatballs

  1. Heat a splash of the olive oil in a deep frying pan over medium heat.
  2. Add the meatballs and fry, turning occasionally, for 4 to 5 minutes, until well browned all over.
  3. Set the meatballs aside on a plate.

Stage 2 - Build the Sauce

  1. Add the remaining oil to the pan and gently warm the garlic for 1 minute.
  2. Pour in the passata, vinegar, oregano and chilli flakes.
  3. Simmer for 10 minutes.
  4. Return the meatballs to the pan and simmer for a further 8 to 10 minutes, until cooked through.
  5. Set aside.

Stage 3 - Shape the Bases

  1. Heat the oven to its highest setting.
  2. On a well-floured worktop, roll out each ball of dough to a circle about 20 cm in diameter.
  3. Transfer to two lightly dusted baking sheets.

Stage 4 - Top & Bake

  1. Spoon some of the meatball sauce onto each base, spreading evenly.
  2. Scatter over the diced mozzarella, sausage, pepperoni, green pepper and red onion.
  3. Bake for 8 to 10 minutes, until crisp and golden.
  4. Sprinkle with extra oregano and a pinch of chilli flakes to serve.

Notes

  • Brown then simmer: Browning the meatballs first builds a meaty crust before they finish in the sauce. Simmering raw mince in tomato gives a steamed texture.
  • Mini meatballs: Bite-sized meatballs cook through in the time the pizza takes to bake. Larger ones risk leaving a doughy patch beneath them.
  • Reserve the sauce: Use just enough sauce to coat the base; pile the rest into a small bowl to serve alongside as a dip.
  • Two cured sausages: The Peperami-style sausages add chew while the pepperoni adds spiced grease. Skipping one gives a less interesting bite.

Variations

Lamb meatball: Swap beef mince for lamb and add a pinch of cinnamon and cumin to the sauce. Vegetarian: Replace the meatballs with halved chestnut mushrooms (browned the same way) and use vegetarian salami in place of pepperoni.

Serving

Serve with: Garlic bread and a sharp leaf salad with a lemony dressing Garnish with: A drizzle of chilli oil and grated parmesan

Storage

  • Meatballs and sauce keep 3 days refrigerated; freeze well up to 2 months
  • Cooked pizza keeps 1 day refrigerated; reheat in a hot oven for 6 to 8 minutes
  • Don't freeze the assembled pizza; the toppings turn watery on thaw

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