Meatball pizza

MEATBALL PIZZA

Output: 3 pizzas - Preparation time: 3 hours - Cooking time: 40 minutes

Ingredients

The pizzas

• 7 gr (1/4 oz) instant yeast
• 35 gr (1 oz) olive oil
• 245 gr (8.5 oz) warm water
• 500 gr (18 oz) white all-purpose flour (00 would be a plus)
• 10 gr (1/3 oz) salt
• 250 ml (1 cup) crisply cooked bacon, finely chopped

Meatballs with tomato sauce

• 450 gr (16 oz) Québec ground pork
• 450 g (16 oz) ground beef
• 250 ml (1 cup) crisply cooked bacon, finely chopped
• 1 onion, minced
• 2 cloves garlic
• 2 eggs
• 125 ml (1/2 cup) grated Parmesan cheese
• 5 ml (1 tsp.) herbes de Provence
• 5 ml (1 tsp.) dried oregano
• 125 ml (1/2 cup) breadcrumbs
• 1 pinch cayenne pepper
• Flour as needed
• Fat of your choice (canola oil or Mycryo cocoa butter)
• 2 l (8 cups) homemade tomato sauce
• Salt and pepper to taste

Pizza toppings

• 9 meatballs, prepared
• 750 ml (3 cups) mozzarella, grated
• 250 ml (1 cup) fresh Parmesan cheese, grated
• 125 ml (1/2 cup) bacon, cooked crisp, coarsely chopped
• ½ bunch basil, leaves removed, chopped

Preparation

The pizzas

1. In a bowl, mix yeast, olive oil and warm water. Set aside.
2. For kneading with a mixer: In the bowl of the mixer, sift the flour and salt, then gradually add the prepared mixture, while kneading with the hook on medium-high speed for about 5 minutes. The dough should become smooth but not too sticky. Add the bacon, kneading for a further 1 minute.
3. Form the dough into a ball.
4. Place the dough in a large bowl coated with olive oil or flour. Cover the bowl with plastic wrap or a damp cloth and leave the dough to rise in the fridge for at least an hour. Take out the dough, divide into three pieces and ball up. Place the dough balls on a baking sheet and wrap with cling film. Leave to rise for 2 hours at room temperature. When ready to use, roll out the dough.

Meatballs with tomato sauce

1. In a tall container, puree the onion, garlic and eggs using a blender.
2. In a bowl, combine ground pork and beef, bacon, prepared purée, Parmesan, herbes de Provence, oregano, breadcrumbs and chili pepper. Season with salt and pepper.
3. You should be able to obtain a fairly dense meat texture, enabling you to make nice meatballs. If the resulting mixture is too moist, add breadcrumbs; if it's too dry, add a little milk or cream.
4. Make the dumplings the size of tennis balls.
5. Dredge the dumplings in flour, then in a hot frying pan containing the fat of your choice, brown the dumplings on both sides.
6. Add the tomato sauce and cook for 30 minutes over medium heat. Check the seasoning of the sauce.
7. Leave to cool.

Assembly

1. Preheat the bbq to maximum.
2. Roll out the dough. Place each dough on a pizza tray.
3. On each pizza dough, spread a little tomato sauce, from the cooked meatballs, place 3 meatballs. Top with the Parmesan, then the mozzarella and finally the bacon.
4. Place the pizzas on the bbq grill and cook, with the lid closed, for around 5 to 10 minutes.
5. Just before serving, sprinkle the basil over the top of the pizzas.