MEATBALL MARINARA PIZZA SANDWICH

Social media has been going crazy for these pizza sandwiches and not going to lie, I am a huge fan of them too. What’s not to like? Pizza? GOOD! Sandwich? GOOD!

I have swapped out the sub and replaced it for a pizza to make this Neapolitan style Meatball Marinara Pizza Sandwich. It's a really flavoursome and a fun play on the iconic meatball sub. It's ideal to share whilst watching a footy match, having pizza night with your huns or just simply wanting to treat yourself. You can swap out making the dough for ready made but take into account its size or style of dough. Potentially the dough will only need to be halved, not into quatres.

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MEATBALL MARINARA PIZZA SANDWICH

SERVES: 2 /MADE IN: 1 - 1 ½ hrs PLUS OVERNIGHT RISING /DIFFICULTY /MEDIUM/  MEATY

INGREDIENTS

• Ooni’s Neopolitian Pizza Dough Mix 

• 500g sausage meat

• 250 beef mince

• 1 ciabatta roll

• 200ml milk

• 3 garlic cloves, minced

• 2 tbsp fresh parsley, chopped

• 500g chilli tomato sauce

• 70g pesto

• 150g burrata

• 120g parmesan, grated

• Basil leaves, to garnish

• Salt and pepper, to taste

• Olive oil, to drizzle
  

METHOD

1. Empty the Ooni’s Neopolitian pizza dough mix in a bowl and follow the instructions on the packet. Place the dough in the fridge overnight in a greased and covered bowl.

2. On a floured surface, portion the dough into 4 and shape into balls. Cover with a damp cloth and allow to prove for 2 hours. 

3. Meanwhile, preheat the oven to 180c fan. 

4. Chop the ciabatta into small, rough breadcrumbs and place in a bowl. Pour over the milk and allow to soak. Set aside.

5. In a mixing bowl, add the sausage meat, beef mince, garlic cloves, 80g parmesan, parsley, and soaked breadcrumbs. Season with salt and pepper and mix until well combined.

6. Using an ice cream scoop or damp hands, shape the mixture into 10-12 even meatballs.

7. Place them on a baking tray and cook in the oven for 25-30 minutes or until golden brown.

8. Pour the chilli tomato sauce into a saucepan and bring to a gentle simmer. Carefully submerge the cooked meatballs into the sauce and then gently stir to make sure they are completely covered in sauce. Cover with a lid and remove from the heat but make sure to keep them warm.

9. Increase the oven temperature to 240c.

10. Once the dough balls have volumed, place 2 of them in separate ziplock bags that have been drizzled with olive oil inside. Place them in the freezer for another time, unless you intend to use them on the day. If you want to serve 4 people, double the meatball recipe.

11. Sprinkle the semolina on a clean surface and carefully shape the doughs into 20cm disks.

12. Drizzle them with olive oil and then fold them in half. Drizzle the top with olive oil and place on a large baking tray that has been sprinkled with semolina. 

13. Place in the oven for 8-10 minutes or until volumed and golden brown, even charred in some places. 

14. Carefully remove the pizza sandwiches out of the oven and gently open them up.Spread with dollops of pesto and then topped with the meatballs. Generously top with the remaining parmesan and burrata before melting the cheese with a blowtorch. If you don't have one of those you can just put it under the grill for a couple of minutes.

15. Scatter with some basil leaves and fold the top over.