A crisp pizza base spread with homemade pizza sauce and topped with meat sauce, fresh mozzarella and red onion. A pizza full of flavour, and very easy to make.
You can make the meat sauce while the pizza dough is proving – and it can happily simmer for longer, too. You can also use any leftover meat sauce you happen to have in the fridge, as long as it isn’t too wet.
Do also try this recipe for our favourite bolognese – it tastes wonderful and is a lovely slow-simmered meat sauce.
Pizza with meat sauce and red onion
Recipe for a wonderfully crisp pizza with meat sauce and red onion.
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Ingredients
- 1 batch pizza dough – click here
- 1 batch pizza sauce – click here
- 250 g mozzarella
- 2 small red onions, sliced into rings
- Salt and pepper
- Fresh oregano or basil, to serve
Meat sauce
- 400 g beef mince
- 1 small onion, finely chopped
- 2 cloves garlic, grated or crushed
- 1 tin chopped tomatoes or passata
- 70 g tomato purée
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- Olive oil
- Salt and pepper
- A little liquid beef stock or 1/4 stock cube, optional
- 1 handful fresh basil leaves – optional
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Method
Meat sauce
- Heat a little oil in a saucepan and sauté the onion and garlic for a couple of minutes.
- Add the mince and brown it thoroughly – season with salt and pepper.
- Add the tomato purée and let it cook for a couple of minutes, stirring it well into the meat.
- Pour in the chopped tomatoes, add the dried herbs and let the meat sauce simmer gently for 20 minutes. If you have the time, let it go a little longer. If you are using fresh basil, add it now too.*If the meat sauce lacks a little depth of flavour – which may be down to the meat, or because it hasn’t simmered for more than the 20 minutes – you can add a little liquid beef stock or 1/4 stock cube.
- Season the meat sauce to taste with salt and pepper and let it cool slightly before you assemble the pizzas.
Pizza with meat sauce and red onion
- Drain the mozzarella and squeeze out as much liquid as possible. I like to wrap it in a little kitchen paper and press it firmly – so it is completely dry.
- Divide the dough into 4 and roll out into thin rounds about 30 cm in diameter.
- Spread a thin layer of pizza sauce over the bases, then distribute the meat sauce over them along with the red onion.Use as much meat sauce as you like – some people prefer more topping than others.
- Tear the mozzarella into rough pieces and scatter it over the pizzas.
- Bake the pizzas until crisp and golden – in a conventional oven at 250°C for about 12-15 minutes. Keep an eye on them – ovens vary.
- Serve the pizzas topped with a little fresh basil or fresh oregano.
Nutrition
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