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Meat-free meatball pizza recipe

Meat-free meatball pizza recipe

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These pizzas use shop-bought bases, making them really easy to rustle up. Topped with red onion, mozzarella and crumbled meat-free meatballs, they’re perfect for when you want dinner on the table fast. See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 752 calories / serving

Ingredients

  • 280g pack Birds Eye Green Cuisine meat-free meatballs
  • 1 tbsp olive oil, plus extra for drizzling
  • 1 large red onion, finely sliced
  • 2 x 220g packs pizza bases
  • 500g carton passata
  • 1 garlic clove, crushed
  • 1 tsp Italian style seasoning
  • 200g grated mozzarella or vegan alternative
  • a small handful basil, leaves picked

Perfect with:

 Birds Eye Green Cuisine Meat Free Meatballs Birds Eye Green Cuisine Meat Free Meatballs
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    3145kj
    752kcal
    38%
  • Fat

    38g 54%
  • Saturates

    10g 48%
  • Sugars

    12g 13%
  • Salt

    3.3g 56%

of the reference intake
Carbohydrate 64.8g Protein 34.4g Fibre 8.4g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the meatballs on a baking tray and cook in the oven for 10 mins. Remove from the oven and set aside.
  2. Meanwhile, heat the oil in a medium frying pan over medium heat. Add the onion and cook for 5-7 mins until starting to soften. Remove and set aside.
  3. Place the pizza bases on 2 large baking trays lined with baking paper. Combine the passata, garlic and Italian seasoning in a bowl season with black pepper. Spread the passata over each base.
  4. Scatter over the mozzarella and top with the onions. Break the meatballs into large chunks and top each pizza with the meatballs. Place in the oven for around 10-12 mins until the bases are golden and crisp and the cheese has melted.
  5. Remove from the oven, drizzle with a little extra-olive oil and scatter over the basil. Enjoy immediately.

See more Vegetarian recipes

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