Name: Mexican pan pizza
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon vegetable or olive oil; 550 gram packet ready-made beef meatballs (20); 1 2/3 cup plain flour; 2 teaspoon (7g) dry yeast; 1/4 teaspoon salt; 1 teaspoon white sugar; 200 gram tub bought salsa dip; 2 125g cans 4-bean mix, rinsed; 125 gram cherry tomatoes, halved; 1 cup grated pizza cheese; sour cream and coriander leaves,to serve

Ingredients

2 tablespoon vegetable or olive oil

550 gram packet ready-made beef meatballs (20)

1 2/3 cup plain flour

2 teaspoon (7g) dry yeast

1/4 teaspoon salt

1 teaspoon white sugar

200 gram tub bought salsa dip

2 125g cans 4-bean mix, rinsed

125 gram cherry tomatoes, halved

1 cup grated pizza cheese

sour cream and coriander leaves,to serve

Method

1.Heat half the oil in a 24cm (base measurement) flameproof frying pan over moderately high heat. Add meatballs; cook and turn for 6-7 minutes or until browned. Remove from heat. Transfer meatballs to a plate. Wipe pan clean.

2.Combine flour, yeast, salt and sugar in a medium bowl; make a well at centre. Add ¾ cup lukewarm water; stir to form dough. Turn dough out onto a lightly floured surface; knead until smooth. Shape into a disc. Roll dough out to a 25cm round.

3.Heat remaining oil in frying pan. Place dough in pan to cover base. Cook pizza base, covered, for 5 minutes or until golden-brown and crisp underneath.

4.Preheat an oven grill to moderately high. Spread salsa dip over pizza base. Top with beans, tomato, cheese and meatballs. Place under grill; cook for 6-7 minutes or until cheese melts and is golden. Serve pizza topped with sour cream and coriander.

Make ahead: You can make pizza dough a day ahead; wrap in plastic wrap, then chill until required. You won’t need to prove the dough. No flameproof pan? Cover handle with foil to prevent it burning under the grill.
Note

Women's Weekly Food