- 500 g Woolworths free-range beef mince
- 2 t ground cumin
- 3 T Italian parsley, chopped
- 1 t oregano
- 1 T balsamic glaze
- sea salt and freshly ground black
- pepper, to taste
- 2 cloves garlic, chopped
- 50 g Woolworths dried breadcrumbs
- 1 free-range egg
- 2 t Dijon mustard
- 2 T olive oil
- 200 g cherry tomatoes
- 4 Woolworths pizza bases
- 300 g g mozzarella, torn
- 100 g olives
- fresh basil, for serving
Preheat the oven to 200°C. Mix the mince, cumin, parsley, oregano, balsamic glaze, seasoning, garlic, breadcrumbs, egg and mustard and shape into bite-sized meatballs.
Fry the meatballs in the olive oil over a medium heat for 5 minutes until browned, adding the cherry tomatoes for the last 2 minutes of cooking time.
Divide the mozzarella between the pizza bases and top with the panfried cherry tomatoes, meatballs and olives and bake for 10–15 minutes, or until golden and crisp. Serve hot with the basil, seasoning and a drizzle of olive oil.
Chef's note: Make this pizza with Woolworths’ readymade meatballs if you’re pressed for time.