Meat­ball pizza

Use your left­over meat balls for lunch the Next day. serve with rice or pasta or pile into a panini with plenty of salad

Style at Home (UK) - - Cook It | Pizza -

Takes 1 hr 20mins serves 4

1 onion, diced

250g minced beef

1tbsp olive oil

2 garlic cloves, crushed

400g pas­sata

1⁄2tsp chilli flakes

1tsp sugar

250g moz­zarella

1 Make the dough fol­low­ing the Neapoli­tan recipe up to end of Step 4. Leave to rise. 2 Mix 1⁄2 onion with the mince and sea­son. Shape into balls. Heat a lit­tle oil in a pan. Brown the meat­balls and set aside. 3 Heat a lit­tle oil and cook the re­main­ing onion for 5 mins. Add the garlic, pas­sata, chilli and sugar. Bring to the boil and sim­mer for 25 mins. Add the meat­balls, cook for 30 mins. 4 Pre­heat oven to 230°C/ Gas 8. Roll out dough on to two warmed bak­ing sheets, top with meat­balls and moz­zarella. Bake for 10 mins.

It’s a meat feast

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