Angus Meatball Pizza w Red Peppers, Capers + Tomato Creme
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 1 Large Pizza
- pizza base
- 1 cup Pizza sauce
- ½ cup grated pizza cheese
- ¼ red onion cut thinly from root to top
- 2 Hellers Angus burgers
- whole blackened red pepper – shop bought from a jar
- 1 tbsp capers
- 125g sour cream
- 2 tbsp tomato chutney
- 2 swigs tabasco sauce
- 1 tsp Worcestershire sauce
- ½ lemon juiced
- A handful of Italian parsley roughly chopped
Preheat your oven and ceramic stone [or baking tray] as hot as it will go.
Start with the Tomato Cream by placing all the ingredients into a small bowl and combining well. Set aside in the fridge.
Using damp hands roll small rough bite sized balls out of the Angus burgers. Place into a small bowl and toss through ½ cup of pizza sauce.
Slice the red pepper into thin strips.
Smear the remaining ½ cup of pizza sauce onto the pizza base. Top this evenly with pizza cheese and then the red onions, strips of red pepper and capers. Using a teaspoon place the meatballs onto the pizza and top each one with a little extra sauce.
Drizzle the pizza with olive oil and slide it onto the hot stone in the oven. Cook 8-10 mins until the cheese is golden and the meatballs are starting to caramelise.
To serve cut the pizza into 6-8 slices and add a dollop of tomato crème onto the middle of each slice, sprinkle over with Italian parsley. Eat immediately.