A new take on a meaty pizza, combining tomato and beef meatballs and chestnut mushrooms

  • Serves: 4 people
  • Prep time: 50 minutes
  • Cooking time: 35 minutes
    • Italian

    Mama's Meatball and Mushroom Pizza

    Recipe Information

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    750g Cucina Pizza Base Mix

    1 x 500g jar Cucina Tomato and Mushroom Pasta Sauce

    1 x 250g punnet chestnut mushrooms

    60ml Specially Selected Italian Extra Virgin Italian Olive Oil

    1 x 12 pack Tomato & Beef Meatballs

    60g Cucina Italian Style Grated Cheese

    1 x 250g pack lighter Grated Mature Cheese

    50g Romano Pesto

    Stonemill Black Pepper

    Stonemill Dried Oregano

    Fresh Basil leaves


    Pour 450ml lukewarm water into a large mixing bowl along with 3 tablespoons olive oil, add the pizza base mix

    Mix well into a soft dough, knead for 5/10 minutes, then allow to rest for 30 minutes

    Preheat the oven to 200°C/400°F/Gas Mark 6

    Meanwhile, brown the meatballs in a little olive oil

    Drain off oil and transfer to a saucepan, pour over the pasta sauce mix and simmer, stirring, for 15 minutes

    Remove the meatballs from the sauce, allow to cool slightly, cut the meatballs in half

    Mix the pesto with the tomato sauce in the saucepan

    Wipe the mushrooms with a damp cloth and slice

    Cut the dough into 4 equal pieces and roll out thinly to approx. 30cm rounds

    Divide the tomato and mushroom sauce between the 4 bases, sprinkle over the grated cheddar and Italian style cheese

    Put 6 halves of meatballs on each, and then scatter the mushrooms over them

    Sprinkle on some oregano and black pepper

    Bake in the oven for 15/20 minutes – until crisp and hot – serve with some torn basil leaves

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