Mexican Meatball Pizza
This slimming friendly Mexican Meatball Pizza is the best pizza to enjoy whilst following Weight Watchers or calorie counting!
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NutritionPer Serving
- Calories670
- Carbs67g
- Protein43g
- Fat14g
- Saturates5g
- Sugars35g
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
This spicy Mexican Meatball Pizza really packs a punch, whilst also having that gooey pizza loveliness! Want to ramp up the heat even more? You could always add more chilli if you’re a spice fiend!
Don’t worry if you prefer a less spicy flavour – just adjust the amount of chilli to your own preference. And if you need something to counter the heat, why not try this Tomato, Basil and Mozzarella Salad. It would be the perfect, cooling accompaniment to this spicy Mexican Meatball Pizza.
Don’t forget that if you have any leftover dough, it can always be frozen and kept until you’re ready to create your next fantastic pizza.
What diets is this Mexican Meatball Pizza suitable for?
This Mexican Meatball Pizza can be made vegetarian as long as you swap out the following ingredients for vegetarian alternatives;
- Lean Minced Beef
- Cooked Tandoori Chicken
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
How Weight Watchers friendly is this Mexican Meatball Pizza recipe?
- You need to count 12 Points per portion of this Mexican Meatball Pizza recipe if you’re on WW Green.
- You need to count 9 Points per portion of this Mexican Meatball Pizza recipe if you’re on WW Blue.
- You need to count 9 Points per portion of this Mexican Meatball Pizza recipe if you’re on WW Purple.
It’s super tasty and filling so you could easily serve half a portion and enjoy it with extra vegetables or a side salad!
Do you need any special ingredients to make this Mexican Meatball Pizza?
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This Mexican Meatball Pizza is really easy to make. You’ll need a hand blender to blitz up that tasty pizza sauce! You can pick one up from Amazon, and they’re a really useful kitchen gadget to have.
How many Calories are in this Mexican Meatball Pizza?
There are 670 Calories per portion in this Mexican Meatball Pizza, which means it falls into our Special Occasion category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.
This Mexican Meatball Pizza is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Pizza base
Step 1
Make up to packet instructions and allow 30 mins for the dough to prove. We make up the whole pack then weigh out 70g balls of dough – the ones we don’t use we freeze.
Step 2
Roll as thin as you can onto a piece of baking parchment – you may need to spray your rolling pin with low calorie cooking spray to prevent sticking. When the dough is finished proving, place on an oven tray and cook in the oven for 20 minutes until cooked.
Tomato sauce
Step 1
Throw all ingredients into a pan, bring up to the heat then turn down and simmer for 30 minutes stirring often.
Step 2
Once cooked, attack with a stick blender, or blitz in a food processor until smooth.
Step 3
Place into a sterilised jar until ready for use. Will last a week in the fridge, or you can freeze it. Perfect for batch booking.
Mexican chipotle meatballs
Step 1
Put all meatball ingredients in a bowl and mix well.
Step 2
Form into small balls & set aside in the fridge.
Onion and chive dressing
Step 1
Mix all ingredients well and place into a food bag. Chill until ready for use. When you’re ready, snip a corner off the bag and drizzle over pizza.
Pizza assembly
Step 1
Remove the pizza base from the oven. Place a small amount of tomato sauce onto it and spread to cover.
Step 2
Start with your Mexican Meatballs – as little or as many as you like. We used about 100g of meatballs per pizza.
Step 3
Next your peppers and onions.
Step 4
Next your cheese – make sure to distribute it evenly. On top of that dot around some fresh tomato pieces.
Step 5
Place some onions on the top – not too many though, you don’t want them to burn.
Step 6
Place in an oven pre-heated to 200°C for 12 minutes.
Step 7
Remove and drizzle over the onion and chive dressing and sprinkle with torn coriander.
Here are some more recipes with a chilli kick to heat things up!
How do you know when this Mexican Meatball Pizza is cooked?
Cook your pizza until it is hot through, and beginning to brown and crisp at the edges.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this Mexican Meatball Pizza in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Mexican Meatball Pizza in the fridge for approximately 3 days or so.
Freezing
Can I freeze Mexican Meatball Pizza?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is and on what date you put it in the freezer!
Any unused dough can also be frozen for the next time you want to make this recipe.
How do I reheat this Mexican Meatball Pizza?
From chilled: Place in the middle of a hot oven and heat for 5-10 minutes until piping hot throughout.
From frozen: Allow to defrost then place in the middle of a hot oven and heat for 5-10 minutes until piping hot throughout.
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Mexican Meatball Pizza
This slimming friendly Mexican Meatball Pizza is the best pizza to enjoy whilst following Weight Watchers or calorie counting!
-
Prep Time
1 HR
-
Cook Time
15 MINS
-
WW
9 Smart
Points - KCals 670
- Carbs 67G
- WW Points:
- 12 Green
- 9 Blue
- 9 Purple
Instructions
Pizza base
- Make up to packet instructions & allow 30 mins for the dough to prove. We make up the whole pack then weigh out 70g balls of dough - the ones we don't use we freeze.
- Roll as thin as you can onto a piece of baking parchment - you may need to spray your rolling pin with low calorie cooking spray to prevent sticking. When the dough is finished proving, place on an oven tray and cook in the oven for 20 minutes until cooked.
Tomato sauce
- Throw all ingredients into a pan, bring up to the heat then turn down and simmer for 30 minutes stirring often.
- Once cooked, attack with a stick blender, or blitz in a food processor until smooth.
- Place into a sterilised jar until ready for use. Will least a week in the fridge, or you can freeze it. Perfect for batch booking.
Mexican chipotle meatballs
- Put all meatball ingredients in a bowl and mix well.
- Form into small balls & set aside in the fridge.
Onion and chive dressing
- Mix all ingredients well and place into a food bag. Chill until ready for use. When you're ready, snip a corner off the bag and drizzle over pizza.
Pizza assembly
- Remove the pizza base from the oven. Place a small amount of tomato sauce onto it and spread to cover.
- Start with your Mexican Meatballs - as little or as many as you like. We used about 100g of meatballs per pizza.
- Next your peppers and onions.
- Next your cheese - make sure to distribute it evenly. On top of that dot around some fresh tomato pieces.
- Place some onions on the top - not too many though, you don't want them to burn.
- Place in an oven pre-heated to 200°C for 12 minutes.
- Remove and drizzle over the onion and chive dressing & sprinkle with torn coriander.
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3 comments
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LisaMonday 5th February 2018
Well regarding the Wholemeal bread mix . I’ve looked on Aldi shopping site n typed it in and there was no matches?…
Jacqui AdamsFriday 8th July 2016
Sorry if this sounds pedantic but, in the preamble you say that 65g of dough cooks up to 60g but in the actual recipe you say 70g of dough. Which is right please? Thanks.
Sue BeynonSaturday 30th April 2016
There are a few makes of wholemeal pitta bread you can use as a heathy extra B . What about using them if you are stuck for time . Would you suggest cooking them in oven first or putting topping on and bungling the lot in in one go . X
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