So click in for nothing else but meatball pizza.
This recipe will be enough for either 1 huge pizza, 1 large +1 small, or 2 medium sized ones.
This is where you start, as the dough needs to leaven for roughly an hour.
400 ml water /13,5 ounces
A tea spoon salt
Wheat flour (enough)
Either a large spoon of olive oil or plant margarine
Heat the water up to just above body temperature. Add the rest. Mix in flour until the dough stops being sticky. Knead properly. Let the dough rest for an hour. The warmer the place, the faster the leavening process. In the oven at 50 degrees C / 120 F can work, but be careful it's not too warm.
400 g minced meat /0.9 lbs
A tea spoon of salt
A tea spoon of pepper
1 finely chopped spring onion (or alternately 1/2 regular onion)
1 garlic clove
1 table spoon of wheat flour
Mix ingredients properly. Scoop out small balls using teaspoons or your hands. Fry the meatballs at medium/high heat. It doesn't matter if they're not cooked all the way through
Pre-heat the oven at this point. 220 degrees C / 430 degrees F.
One box of chopped tomatoes
2-3 table spoons tomato purée (it's possible to use a good ketchup instead)
1 garlic clove
1 table spoon olive oil
Salt and pepper
1 strong chili pepper (optional)
Mix the ingredients properly, preferably using a blender.
Now comes the time to roll out the dough. Like I said, either 1 mega huge pizza, 1 large + 1 small, or two medium sized. I made 1 large and one small this time around. Try to roll the dough as thin as possible. If the flour and yeast is of decent quality, the dough will rise around twice its size in the oven.
Add the sauce to the dough. Add meatballs and any other ingredients you prefer, be it mushrooms, jalapenos, sliced tomato, avocado, artichoke hearts, and so on. You can see what I had on my pizza.
Add cheese, and into the oven for 13 minutes (this depends on how well done you want your pizza, of course). I usually turn on the hot air the last minutes, just to make the cheese crisp.
And that's it. Meatball pizza! Enjoy!