Pork & harissa meatballs
Transform a base of spicy meatballs into three simple dinners for busy weekdays. The dish will make three batches of meatballs, which will keep chilled
Crispy meatball pizza
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g shop-bought or homemade pizza doughdefrosted if frozen
- plain flourfor dusting
- 200g leftover sauce(see below)
- 150g grated mozzarella
- 20 leftover meatballswhole or roughly chopped (see below)
- 1 tsp dried oregano
- 2 tsp fennel seeds
- ½ tsp chilli flakes(optional)
- 2 tbsp olive oilplus a drizzle
- small handful of green olivesroughly chopped
- green saladto serve
Nutrition: Per serving
- kcal631
- fat30g
- saturates11g
- carbs54g
- sugars7g
- fibre3g
- protein34g
- salt2g
Method
step 1
Leave the dough at room temperature for 30 mins-1 hr. Heat the oven to 240C/220C fan/gas 9. Lightly dust a clean work surface, a rolling pin and your largest baking tray with some flour. Roll out the dough and stretch it to just fit the baking tray. Transfer it over and push into the corners of the tray.
step 2
Spread over the leftover sauce and scatter over most of the mozzarella. In a bowl, combine the meatballs, oregano, fennel, chilli flakes, if using, and 2 tbsp olive oil. Spoon over the top of the mozzarella. Scatter over the olives and the remaining mozzarella. Drizzle with a little extra olive oil and cook in the oven for 12 mins, until crispy and golden. Serve cut into wedges with a green salad.