Meatball Tomato Pizza

Name: Meatball Tomato Pizza
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 yellow pepper; 2 small onions; 3-4 Tbsp Oil; 1 TEASPOON Tomato paste; 1 can(s) (425 ml) chunky tomatoes; 7-10 Tbsp salt, pepper, sugar; 2 discs Toast; 600 g mixed mince; 1 Egg; 1 TABLESPOON medium hot mustard; 7-10 Tbsp Sweet peppers; 100 g Gouda; 2-3 stem(s) Basil; 1 package (400 g) fresh tin pizza dough (refrigerated shelf); 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 yellow pepper
2 small onions
3-4 Tbsp Oil
1 TEASPOON Tomato paste
1 can(s) (425 ml) chunky tomatoes
7-10 Tbsp salt, pepper, sugar
2 discs Toast
600 g mixed mince
1 Egg
1 TABLESPOON medium hot mustard
7-10 Tbsp Sweet peppers
100 g Gouda
2-3 stem(s) Basil
1 package (400 g) fresh tin pizza dough (refrigerated shelf)
7-10 Tbsp Grease

Directions

1
Clean, wash and cut the peppers into strips. Peel and chop the onions. Fry the bell pepper and half of the onion cubes in 1 tbsp. hot oil. Sweat tomato paste briefly. Deglaze with tomatoes and bring to the boil.
2
Season with salt, pepper and some sugar. Simmer the sauce open for 8-10 minutes.
3
Soak the toast cold. Knead minced meat, egg, onions, mustard and expressed toast. Season strongly with salt, pepper and paprika. Form approx. 24 meatballs from the mixture and fry them in 2-3 tbsp. hot oil all around for approx. 5 minutes.
4
Grate cheese. Wash and chop the basil and stir into the tomato sauce.
5
Place the pizza dough in a greased casserole dish (approx. 20 x 28 cm) with the baking paper facing upwards. Peel off the paper and fold the protruding edges inwards, press down firmly. Spread the sauce on top.
6
Cover with meatballs. Sprinkle cheese on top. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 20 minutes.