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Pizza with veal meatballs and chimichurri sauce
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Pizza with veal meatballs and chimichurri sauce
Here's a pizza recipe idea that will delight meat lovers. Start with a tomato and cheese base, and topped with our famous veal meatballs made with quinoa, this pizza is cooked on a cast iron plate, which gives the perfect crust, served with a chimichurri sauce (prepared with fresh parsley and oregano, red wine vinegar, lemon juice and olive oil). The result is wonderful!
Because of cast-iron’s superior thermal qualities (higher volumetric heat capacity, as well as higher conductivity than stone), you can cook pizzas faster than you'd be able to with a regular stone. Cooking times about half as long, leading to a softer, springier, moister crust.
Pizza with veal meatballs and chimichurri sauce
| Prep time: 10 to 15 minutes |
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| Cooking time: 6 to 8 minutes |
| Servings or yield: 1 pizza |
| Difficulty level: Easy |
| 1 homemade pizza dough (view recipe) |
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| 4 to 5 veal meatballs, cut in half (view our recipe) |
| 8 oz. homemade pizza sauce (view recipe) |
| 150g fresh mozzarella, sliced |
| 8 to 10 tbsp. chimichurri sauce (view recipe) |
| 1 tbsp. olive oil |
Preparation
Ready to make every night pizza night? Here we go. First, you'll need to place cast-iron skillet in oven and preheat the oven to 525˚ or as hot as it'll go. If the pizza dough is in the fridge, take it out at least 1 hour in advance.
As soon as the oven is ready, lightly flour your work area and using your fingers and hand palms stretch out the dough, working it into a flattened round.
Remove the cast iron skillet from the oven and place on a safe dish, be careful it is hot! Set the dough snugly in the pan (watch your digits). Pull the sides of the dough up the sides of the pan so it doesn't slump back down, being sure to distribute the dough evenly (again, watch your digits). Brush the top of the dough with olive oil.
Spread the sauce over the dough. Add the fresh mozzarella. Add half meatballs, slide that pizza into the oven and bake for 6-8 minutes until the cheese is melted, bubbling, and golden.
Remove from oven, add 1 tbsp. chumichurri sauce on each half meatballs, serve and enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Ready to make every night pizza night? Here we go. First, you'll need to place cast-iron skillet in oven and preheat the oven to 525˚ or as hot as it'll go. If the pizza dough is in the fridge, take it out at least 1h in advance.
2 - As soon as the oven is ready, lightly flour your work area and using your fingers and hand palms stretch out the dough, working it into a flattened round.
3 - Remove the cast iron skillet from the oven and place on a safe dish, be careful it is hot! Set the dough snugly in the pan (watch your digits). Pull the sides of the dough up the sides of the pan so it doesn't slump back down, being sure to distribute the dough evenly (again, watch your digits). Brush the top of the dough with olive oil.
4 - Spread the sauce over the dough.
5 - Add the fresh mozzarella.
6 - Add half meatballs, slide that pizza into the oven and bake for 6-8 minutes until the cheese is melted, bubbling, and golden.
7 - Remove from oven, add 1 tbsp. chumichurri sauce on each half meatballs, serve and enjoy!
