Mini meatball pizzas recipe

  • Serves 4
  • 5mins to prepare and 11mins to cook
  • 2565 calories / serving
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Preheat the oven to gas 6, 200°C, fan 180°C. Place the meatballs onto a baking sheet and heat in the oven for 5 minutes.

In a small bowl, mix together the tomatoes and tomato purée. Spoon the mixture onto the mini pitta breads and top with the grated cheese.

Remove the meatballs from the oven and use to top each pizza, along with all of the other ingredients. Be as inventive as you like!

Place the pittas onto the baking sheet and return to the oven to cook for 6 minutes.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.


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  • Ingredients

  • Richmond 20 Mini Meatballs
  • 8 pitta breads
  • 100g (3 1/2oz) chopped tomatoes with herbs
  • 4tsp tomato purée
  • 50g (2oz) grated mozzarella cheese
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 8 button mushrooms
  • 50g (2oz) sweetcorn
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  • Energy 6598kj 2565kcal 126%
  • Fat 76g 108%
  • Saturates 22g 110%
  • Sugars 103g 114%
  • Salt 2.4g 40%

of the reference intake
Carbohydrate 120.4g Protein 21.8g Fibre 14.2g


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