Meatball Margarita Pizza
Why reinvent the wheel when you can just upgrade the basics? This Meatball Margarita Pizza uses our Gourmet Meatballs to elevate a standard menu item. Add as a special or use the meatballs as an upsell item to add to your traditional margarita pizza.
The dough and marinara sauce in this recipe can easily be prepped ahead of service or replaced with your preferred products.
Ingredients
- Angel Bay Gourmet Meatballs
- 2 tbsp Olive Oil
- 1/4 Cup Extra Virgin Olive Oil
- 2 tbsp Grated Parmesan
- 2/3 Cup Mozzerella
- Fresh Basil Leaves
- Course Salt and Pepper
- 1 Can Whole Tomatoes
- 4 Garlic Cloves, peeled and slivered
- Small dried whole chile, or pinch crushed red pepper flakes
- Fresh Basil
- 1/4 teaspoon Dried Oregano
- 2 Cups Warm Water (470g)
- 1 Pinch Sugar
- 1 1/2 tbsp Active Dry Yeast
- 5 1/4 cups All-Purpose Flour (680g)
Method
To make the dough, add warm water to a mixer and then add yeast and sugar. Let sit for 5 minutes, then stir to combine. Continue with machine or hand.
Add 2 tbsp of olive oil, flour and 1 1/2 tsp of salt, then mix until the dough starts to come together.
On a lightly floured surface remove dough from the bowl and knead until dough is smooth and elastic (approx 10 minutes). If the dough is really sticky, add a little extra flour.
Place dough in a lightly oiled bowl and cover with plastic wrap and a large clean kitchen towel, leave in a warm draft-free place until doubled in size, approximately 2 hours.
To create the matinara sauce, pour tomatoes into a large bowl and crush with a spoon. Pour 1 cup 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 1/4 cup of extra virgin olive 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.
Pre heat oven to 250° Celsius. Punch dough down a few times and divide into 3 balls, let dough rest for 20 minutes.
Place dough in desired pizza tin or on baking sheets (lightly oiled) and fit dough into the desired shape.
To create the pizza, spread marinara sauceover bottom of dough, then top with half of each cheese. Crumble Angel Bay Gourmet 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.