Pizza with meatballs, onions, and parsley
Description
The pastry is prepared simply and quickly. Pizza toppings haven't surprised anyone for a long time, but if you really want to do it, try making an unusual pizza with lamb meatballs. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
1. Mix by hand the ground meat, eggs, ½ teaspoon salt and a pinch of pepper. Form meatballs about 1 cm in diameter. Heat 1 tablespoon oil in a skillet over medium‑high heat. Add the meatballs and fry until they are well browned on all sides, about 4 minutes, turning the meatballs with a spatula once a minute. Wipe the skillet. Slice the onion into 8 mm thick slices. Heat the remaining 1 tablespoon oil in the skillet over medium‑high heat. Add the onion and a pinch of salt. Fry, stirring, until the onion begins to darken at the edges, about 8 minutes. Reduce the heat to medium‑low and fry, stirring, until the onion is soft and golden, about 15 minutes.
- 2
Step 2
2. Meanwhile, place a pizza stone or baking sheet on the lower rack of the oven and preheat the oven to 260°C. Divide the dough in half, shape each half into a ball. Let the dough rest for 10 to 30 minutes. Dry the tomatoes and blend them in a food processor 10–12 times until a purée consistency is reached. Transfer to a sieve set over a large bowl and let the liquid drain, stirring occasionally, for 10 minutes. Place the tomatoes in a clean bowl and mix with 1/8 teaspoon of salt and a pinch of pepper. Roll out one portion of the dough and place it on the pizza stone lined with parchment paper. Spread half of the tomatoes, half of the mozzarella, half of the meatballs, half of the onion, and sprinkle with half of the grated Parmesan cheese.
- 3
Step 3
3. Bake for 8–10 minutes, until the cheese starts to bubble and turns brown. Remove the pizza from the oven, sprinkle with half of the chopped parsley, and let it cool on a rack for about 5 minutes before slicing and serving. Repeat with the remaining dough and topping to make a second pizza.