Merry Meatball Pizza
A garlic confit and tomato base finished with meatballs, cream sauce, and topped with cranberries and dill. It’s one to impress your guests this holiday season.
- Recommended Oven
- Roccbox, Dome, Arc XL, Arc
- Cook Time
- 20 minutes + dough prep
Ingredients
- Makes
- 1 pizza
Equipment Needed
-
An Error Occurred
Beim Aktualisieren deines Warenkorbs ist ein Fehler aufgetreten. Bitte versuche es erneut.
-
An Error Occurred
Beim Aktualisieren deines Warenkorbs ist ein Fehler aufgetreten. Bitte versuche es erneut.
Instructions
Prevent your screen from going dark as you follow along.
Step 1
Mix all the meatball ingredients together in a bowl.
Step 2
Shape the meatballs into six round golf ball shapes.
Step 3
Pre heat a pan for about a minute with the oven at 150°C, then add ½ tbsp of butter to the pan and return to the Roccbox to melt until frothy.
Step 4
Add your six meatballs to the pan and cook in Roccbox at high flame 150°C for 8 mins, flipping every couple of minutes to ensure they are cooked on all sides. Once cooked, transfer the meatballs to plate and set aside.
Step 5
Prep cranberries by curling them up into balls.
Step 6
To make the sauce, add the butter to a pan and heat until foamy. Then whisk in the flour until light brown, latte colour.
Step 7
Leave roux to cool to 79°C for around 5 minutes and then whisk in the cream. Do a drip test to ensure the right consistency.
Step 8
Next stretch out the pizza dough base.
Step 9
Add the garlic confit and tomato sauce to the base.
Step 10
Bake at 450°C in Roccbox, rotating to ensure an even cook on all sides.
Step 11
Once cooked, drizzle with olive oil.
Step 12
Place the meatballs onto the pizza base spreading out evenly close to the crust.
Step 13
Next using a tsp drizzle the cream sauce over the meatballs.
Step 14
Top the meatballs with dill, cranberries and grana padano snow to create mini Christmas puddings. Slice and enjoy!
