Feng (@leopardcrust) is back with another super creative and insanely festive pizza recipe - the Merry Meatball Pizza!
She has sleighed it once again (see what we did there...), this time with 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.
1/2 tbsp butter
230g / 8.11oz beef mince
2 stalks parsley chopped
Pinch of ground allspice
Pinch of ground nutmeg
¼ onion, finely chopped
1 tbsp butter
1 tbsp cup all-purpose flour
60g / 2.11oz heavy cream
12 dried cranberries
Pizza dough ball
Mix all the meatball ingredients together in a bowl.
Shape the meatballs into six round golf ball shapes.
Pre heat a pan for about a minute with the oven at 302°F/150°C, then add ½ tbsp of butter to the pan and return to the Roccbox to melt until frothy.
Add your six meatballs to the pan and cook in Roccbox at high flame 302°F/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.
Prep cranberries by curling them up into balls.
To make the sauce, add the butter to a pan and heat until foamy. Then whisk in the flour until light brown, latte colour.
Leave roux to cool to 175°F/79°C for around 5 minutes and then whisk in the cream. Do a drip test to ensure the right consistency.
Next stretch out the pizza dough base.
Add the garlic confit and tomato sauce to the base.
Bake at 842°F/450°C in Roccbox, rotating to ensure an even cook on all sides.
Once cooked, drizzle with olive oil.
Place the meatballs onto the pizza base spreading out evenly close to the crust.
Next using a tsp drizzle the cream sauce over the meatballs.
Top the meatballs with dill, cranberries and grana padano snow to create mini Christmas puddings. Slice and enjoy!
Okay, it is time to turn your Gozney pizza oven on and get to work! Why don't you share your Merry Meatball Pizza with us, just use the #gozneykitchen!