Focaccia Meatball Pizza

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Directions

  • In a stand mixer on medium speed, combine flour, water, oil, salt, yeast, and sugar. Turn speed to high until it comes away from the sides.

  • Transfer the dough to an oiled bowl, cover with cling film and leave to rise for 2 hours or until doubled in size, folding it into the middle every 30 minutes.

  • Pour into a tray/dish with a good drizzle of olive oil and greaseproof paper, then let it double in size again - 45 minutes to 1 hour. Drizzle a little extra olive oil, and top with rosemary and flaky sea salt.

  • Par bake at 200 C until just starting to brown, around 15 minutes.

  • For the sauce, start by gently cooking one diced onion and the minced garlic cloves in a knob of butter until softened.

  • Add the tomato paste, stir until the onions and garlic are well coated, then add the plum tomatoes and roughly break up with your spoon. Add the chilli flakes, sugar, oregano, salt, and pepper. Leave to cook until darkened and thickened, around 20 minutes. If you want a smoother sauce, quickly go over it with an immersion blender.

  • Gently combine your pork and beef mince, breadcrumbs, blended onion, parmesan, garlic, worcestershire sauce, egg, salt, pepper, and parsley, being careful not to over mix. Form into small meatballs.

  • Brown the meatballs in a pan, then let them finish cooking in the sauce.

  • Top your par baked focaccia with the sauce, then cheese, then your meatballs. Top with red onion, chillies, and a little more cheese. Bake until the cheese is golden and bubbly, and finish with extra parmesan, a drizzle of olive oil, and some fresh basil. Enjoy!