Mexican Meatball Pizza
This slimming friendly Mexican Meatball Pizza is the best pizza to enjoy whilst following Weight Watchers or calorie counting!
Calories person
670kcal
Servings Prep Time
1person 1hour
Cook Time
15minutes
Servings Prep Time
1person 1hour
Cook Time
15minutes
Ingredients
Tomato Sauce
Mexican Beef Meatballs
Pizza Assembly & Cooking
Onion & Chive Dressing
Instructions
Pizza Base
  1. 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
  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
  1. Throw all ingredients into a pan, bring up to the heat then turn down and simmer for 30 minutes stirring often
  2. Once cooked attack with a stick blender, or blitz in a food processor until smooth
  3. 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
  1. Put all meatball ingredients in a bowl and mix well
  2. Form into small balls & set aside in the fridge
Onion and Chive Dressing
  1. Mix all ingredients well & 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
  1. Remove the pizza base from the oven. Place a small amount of tomato sauce onto it and spread to cover.
  2. Start with your Mexican Meatballs – as little or as many as you like. We used about 100g of meatballs per pizza.
  3. Next your peppers and onions
  4. Next your cheese – make sure to distribute it evenly. On top of that dot around some fresh tomato pieces
  5. Place some onions on the top – not too many though, you don’t want them to burn
  6. Place in an oven pre-heated to 200°C for 12 minutes
  7. Remove and drizzle over the onion and chive dressing & sprinkle with torn coriander