Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4
© Fredrika Stjärne

How to Make It

Step 1    

Preheat the oven to 450°. Brush a large ceramic baking dish with olive oil. In a large bowl, whisk the egg. Stir in the panko, garlic, parsley, 1/4 cup of the cheese, 1 teaspoon of salt and 1/2 teaspoon of pepper. Add the ground beef and gently knead to combine. Form the mixture into 1-inch meatballs and transfer to the baking dish. Bake for about 10 minutes, turning once, until browned.

Step 2    

Meanwhile, in a large saucepan, heat the 1 tablespoon of olive oil. Add the crushed tomatoes and cook over moderately high heat until bubbling.

Step 3    

Add the meatballs to the tomato sauce, cover partially and simmer over moderately low heat until the meatballs are cooked through, about 10 minutes. With a large spoon, mash the meatballs into large chunks. Remove from the heat.

Step 4    

Meanwhile, brush 2 large baking sheets with olive oil and preheat in the upper and lower thirds of the oven. On a lightly floured work surface, cut each ball of dough in half. Roll each piece into a 10-inch oval. Arrange the dough on the heated baking sheets. Bake for about 7 minutes, shifting the pans halfway through baking, until lightly golden on top.

Step 5    

Spread the meatball sauce over the crusts, leaving a 1/2-inch border around the rims. Sprinkle with the remaining 3/4 cup of cheese. Bake for about 5 minutes, until the crust is crisp on the bottom and the cheese is melted. Scatter basil leaves over the pizzas and serve hot.

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