Deep dish pizza with meatballs
Chicago-style pizza with meatballs
Serves
4
Prep Time
5 mins
Cook Time
15 mins
Inspired by Chicago's deep-dish pizzas, this is a recipe that you can really sink you teeth into! The hearty recipe sees thinly sliced Angel Bay Gourmet Beef Meatballs sandwiched between layers of mozzarella cheese and topped with tomato passata and basil leaves. On the table in under 30 minutes, it's a quick and easy lunch or dinner option that's guaranteed to please.
The hearty recipe sees thinly sliced Angel Bay Gourmet Beef Meatballs sandwiched between layers of mozzarella cheese and topped with tomato passata and basil leaves. On the table in under 30 minutes, it's a quick and easy lunch or dinner option that's guaranteed to please.
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ShareIngredients
1 cup 125g) self-raising flour
1 cup (125g) plain flour
a good pinch kosher salt
1 tsp dried baker's yeast
1 tsp sugar
1 cup water
lukewarm
Handful Angel Bay Gourmet Beef Meatballs
sliced thinly½ cup tomato passata
½ cup mozzarella cheesei
basil leaves
to serve
Method
Preheat your oven to 180°C.
Add sugar and yeast to lukewarm water and let stand for a few minutes to activate.
Combine all dough ingredients in 28cm cake pan or skillet and mix well. Press dough using the tips of your fingers, until the base of the pan is covered.
Spread the tomato passata onto the dough taking it as close to the edge as possible.
Add a handful of thinly sliced Angel Bay Meatballs and half a cup of mozzarella cheese.
Place the pan or skillet (with the pizza inside) in the oven. Cook 15-20 minutes.
Remove from oven, sprinkle basil leaves and serve immediately.
