Name: Deep-dish meatball marinara pizza
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 6
Cuisine: American
Ingredients: 250-300ml semi-skimmed milk; 500g strong white bread flour plus extra for dusting; 1¼ tsp salt; 1½ tsp fast-action dried yeast; ½ tbsp caster sugar; 5 tbsp olive oil plus extra for proving, the baking tray and crust; 230g grated mozzarella; 300g pork mince; 50g fresh breadcrumbs; 1 medium egg yolk; ½ tsp fennel seeds crushed (optional); ½ tbsp fine polenta; 20g parmesan; a few leaves of oregano to serve (optional); 1 tbsp olive oil; 1 small onion finely chopped; 1 garlic clove crushed; 400g can chopped tomatoes; 1 tbsp tomato purée; 2 tsp dried oregano; 1 tsp sugar

Deep-dish meatball marinara pizza with a pizza cutter alongside

250-300ml semi-skimmed milk
500g strong white bread flour
plus extra for dusting
1¼ tsp salt
1½ tsp fast-action dried yeast
½ tbsp caster sugar
5 tbsp olive oil
plus extra for proving, the baking tray and crust
230g grated mozzarella
300g pork mince
50g fresh breadcrumbs
1 medium egg yolk
½ tsp fennel seeds
crushed (optional)
½ tbsp fine polenta
20g parmesan
a few leaves of oregano
to serve (optional)

For the sauce

1 tbsp olive oil
1 small onion
finely chopped
1 garlic clove
crushed
400g can chopped tomatoes
1 tbsp tomato purée
2 tsp dried oregano
1 tsp sugar

Method

step 1
Gently heat the milk in a small saucepan until steaming, then remove from the heat and leave to cool slightly. Combine the flour, salt, yeast and caster sugar in a large bowl. Make a well in the centre, and pour in 4 tbsp olive oil and 250ml of the warm milk. Stir to combine, adding the rest of the milk if the dough feels dry. Tip out onto a lightly floured surface and knead for 10 mins, then put in a lightly oiled bowl. Cover and leave to rise for 1 hr 30 mins-2 hrs until doubled in size.
step 2
To make the sauce, heat the oil in a saucepan over a low heat and fry the onion with a large pinch of salt for 12-15 mins, or until the onion is softened and translucent. Add the garlic and fry for 1 min more. Stir in the tomatoes, tomato purée, oregano and sugar. Bring to the boil, then reduce to a simmer and cook uncovered for 15-20 mins, or until the sauce has thickened. Season. If you prefer a smooth sauce, blitz with a hand blender.
step 3
Lightly oil a roughly 33 x 23cm baking tray. Roll the risen dough out slightly with a rolling pin, then stretch it over the tray and into the corners, pushing it up the edges to make a lipped crust. Spread over the tomato sauce and top with most of the mozzarella. Cover and leave to rest for 30 mins.
step 4
Heat the oven to 240C/220C fan/gas 8 with a baking sheet inside to heat up – it should be large enough to hold the pizza tray. Combine the pork, breadcrumbs, egg yolk, fennel seeds and some seasoning in a large bowl. Mix everything with your hands for about 5 mins until well combined, then roll the mixture into 12 balls. Heat the remaining oil in a large non-stick frying pan over a medium heat, and fry the meatballs for 5 mins until evenly browned. Set aside.
step 5
Brush the crust of the pizza with a little oil, then sprinkle over the polenta. Top the pizza with the meatballs, pressing them into the sauce and cheese a little, then scatter over the remaining mozzarella. Immediately slide the pizza tray onto the hot baking sheet and bake for 15-18 mins, or until the pizza is cooked through in the middle and crisp around the edges. Scatter over the parmesan and oregano, then slice into six squares to serve.