Protein Swap | Goodfood x Ooni: Beef & Parm Meatball Pizzas
with Fresh Basil & Ricotta
Cooking time
25 minutes
Servings
2/4
Calories
1050 /serving
We’re turning up the heat on summer pizzas by partnering with Ooni: their live-fire ovens get to 950°F, for pro-level pizza at home in minutes (also doable in your oven). With lots of fresh basil and garlic, these amaze-balls deliver all around deliciousness on an outstandingly crisped crust. For more recipes including the ones that inspired this pizza visit ooni.ca
We will send you:
- 250g Canadian-raised lean ground beef
- 2 Garlic cloves
- 14g Basil
- 100ml Tomato sauce
- 40g All-purpose flour
- 25g Parmigiano Reggiano (contains rennet)
- 60g Ricotta
- 454g Pizza dough
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Barley, Milk, Sulphites, Wheat
You will need:
Large baking dish
Salt & pepper (S&P)
Olive oil
Ooni pizza oven
Pizza peel (or sheet pan)
Total Fat
41 g
Saturated Fat
17 g
Sodium
1570 mg
Total Carb
122 g
Sugars
5 g
Protein
52 g
Fibre
6 g
Preparation
Mise en place
- Preheat your Ooni to 450°F (or preheat the oven to 450°F).
- Set the dough aside to come up to room temperature.
- Mince the garlic.
- Pick the basil leaves off the stems; thinly slice ½ the leaves crosswise.
- In a large bowl, combine the beef, ½ the garlic, the sliced basil, ½ the Parmigiano, a drizzle of olive oil, ½ the spices and S&P.
- Form into 10 meatballs (double for 4 portions).
Bake the meatballs
- Arrange the meatballs* in a large baking dish drizzled with oil.
- Place in the Ooni (or oven) and bake, turning halfway, 10 to 12 min., until cooked through.
Assemble the pizzas
- Divide the dough into 2 balls (double for 4 portions).
- Liberally dust your work surface with ½ the flour. Roll or spread the dough out to a ½ inch thickness for a thick crust or ⅛ inch for a thin crust.
- Dust your pizza peel with the remaining flour (or dust the back of a sheet pan) and place the dough on it.
- Spread with the tomato sauce. Top with dollops of the ricotta, the remaining spices, the meatballs (halve before adding), remaining Parmigiano and a drizzle of olive oil.
Bake the pizzas
- Increase the heat of your Ooni to 750°F.
- Working one at a time, place the pizzas in your Ooni and bake, 2 to 3 min., until cooked through (or bake both at the same time in the oven, 16 to 20 min., until cooked through).
- Top with the remaining basil and garlic.
- Transfer to a cutting board and cut into wedges.
Plate your dish
- Divide the pizzas between your plates. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
