Meatball Margarita Pizza
SERVES
4
PREP TIME
15 mins
COOK TIME
20 mins
INGREDIENTS
- 1 tbsp olive oil
- 1 pizza base
- 1 tbsp dry breadcrumbs
- 2 tbsp grated Parmesan cheese
- 2/3 C fresh Mozzarella shredded
- 1 handful fresh basil
Marinara sauce
- 1 400g can of chopped tomatoes
- ¼ C olive oil
- 4 cloves of garlic peeled and slivered
- ¼ tsp chilli flakes or pinch crushed red pepper flakes (optional)
- 1 tsp salt
- 1 handful fresh basil
- ¼ tsp dried oregano
Calories
843
Carbs
38g
Sugar
8g
Protein
40g
Fat
241g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- To create the marinara sauce, pour tomatoes into a large bowl and crush with your hands. Pour 1 C water into can and slosh it around to get tomato juices. Reserve.
- In a large pan (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
- As soon as garlic is sizzling, do not let it brown, add the tomatoes, then the reserved tomato water. Add whole chilli or red pepper flakes, oregano and salt. Stir.
- Place basil on the surface. Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. Taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.
- Now to get started on creating the pizza, first pre heat oven to 250°C.
- Spread marinara over bottom of dough, then top with half of each cheese
- Crumble meatballs over dough.
- Top with remaining cheese.
- Drizzle pizza with oil. Season with salt and pepper.
- Bake until cooked through and crust is crisp and golden, 15 to 20 minutes.
- Sprinkle with basil. Let cool 5 minutes before serving.
