Meat Ball Pizza
Meat Ball Pizza
20 min
30 minutes
Lake District
Ingredients:
- Meatballs
- Olive Oil
- 1/2 Lemon
- Mint Leaves
- Crushed Tomatoes
- Harissa Paste
- Red Onion
- Pickled Carrots
Products used:
Method
Step 1 - Pre-Cook The Meatballs
Drizzle a little olive oil in a pre-heated pan. A cast-iron skillet in the Woody works really well for this. Pre-cook the meatballs to an internal temperature of at least 74°c, turning and rotating regularly to ensure an even cook.
Tip: A temperature probe is really useful in this situation.
Step 2 - Prep Pickled Carrot Ribbons
Using a vegetable peeler, slice the carrot into a bowl in long, thin ribbons. Squeeze half a fresh lemon and sprinkle 5-6 finely chopped mint leaves over the carrots. Give it a gentle mix to blend all the ingredients. Set aside for finishing your pizza later.
Step 3 - Prep The Harissa Sauce
Whilst the meatballs finish cooking, pop a generous ladle or two of crushed tomatoes into a bowl. Add a quarter of a tablespoon of harissa paste to the crushed tomatoes and mix well to create a spicy base.
Step 4 - Creating Your Masterpiece
Stretch our your dough onto a lightly floured surface. Spread on your harissa and tomato base according to your preference. Sprinkle on some chopped mozzarella, such as Fior di Latte for a mild contrast to the harissa. Roughly break up the meatballs using your fingertips and sprinkle over the pizza. Crumble over some good quality Feta and red onion to taste. Finish with a generous drizzle of olive oil.
Step 5 - All About The Bake
Slide your pizza onto a lightly floured (or semolina) pizza peel and launch your pizza into your pre-heated Woody Oven. Around 350-400°c on the door thermometer should do the trick (450-500°c) digital stone thermometer. Turn the pizza regularly until the base is cooked through and the crusts are to your preference, around 60 seconds - 3 minutes depending on your fuel source.
Step 6 - Final Touches
Grab a handful of your pickled carrot and spread a layer over the top of your freshly cooked pizza. Give your pie a couple of minutes to cool (if you're patient enough!) - then slice, serve and enjoy!
