Satisfy even the biggest appetites with this deep-dish Italian meatball pizza.
- Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Pulse onion, garlic and parsley in a food processor until finely chopped. Transfer to a bowl. Add mince and breadcrumbs. Season with salt and pepper. Mix well to combine. Roll level tablespoons of mixture into balls.
- Heat oil in a large frying pan over medium-high heat. Cook meatballs, in batches, turning, for 2 minutes or until browned. Add extra oil, if needed. Transfer to prepared tray.
- Bake for 10 to 15 minutes or until cooked through. Cool.
- Preheat oven to 220C/200C fan-forced. Grease a 22cm round (base), 28cm (top) frying pan with ovenproof handle.
- Place flour, yeast, sugar and salt in a bowl. Stir well to combine. Make a well in centre. Combine water and oil in a jug. Add to well. Stir with a butter knife until dough comes together. Turn out onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Press dough into prepared pan. Set aside for 15 minutes.
- Place 1/4 cup pasta sauce in a large bowl. Add meatballs. Toss to lightly coat. Leaving a 2cm border, spread dough with remaining pasta sauce. Scatter with 1/2 the mozzarella. Top with capsicum and meatballs, pressing gently to secure. Sprinkle with parmesan and remaining mozzarella.
- Bake for 20 minutes or until crust is golden. Sprinkle with parsley. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set