Here’s a little something I put together this afternoon. It coincides with an old world dough recipe I made a couple of days ago–basically taking my favorite pizza dough recipe and freezing it for a couple of days; then thawing it out for a few hours before use.
Yields up to 4
- 1 pizza dough (Click here for the recipe), divided into four
- 1 lb organic ground meat (For this recipe, I used bison)
- 1 can organic tomato sauce
- 1/2 package organic mushrooms, sliced
- 3 cloves fresh garlic, chopped
- 1/4 cup red onions, chopped
- 1 tsp Italian Seasoning (or similar)
- 1 tsp Pasta and Herb Seasoning (or similar)
- 1 tsp Herbs de Provence
- 1 tbsp red wine vinegar
- 1 cup Mozzarella
- 1 egg, plus 1 tbsp water (for egg wash)
- Kosher Salt and Fresh Ground Pepper, to taste
- In a large bowl combine ground meat, garlic, onions, seasonings, salt and pepper. Make about 15 medium-size meatballs (about 3 inches wide); then set aside.
- Meanwhile, preheat a large pan and place-in the meatballs. Cook until all sides are a light brown.
- Add-in the tomato sauce and mushrooms.
- Pour-in the red wine vinegar inside the tomato can so that it soaks up the remaining sauce from the can. Pour this into the pan.
- Add-in a bit more of the seasonings, as well as, salt and pepper in accordance to your taste. Cook for another 5 minutes. Set aside.
- Meanwhile, prep the pastry dough using a dough-filler (optional) -or- fill-in manually, as shown below. Unroll one dough onto a slightly floured pastry board. Top with mozzarella, then spoon-in two meatballs and sauce mixture onto half of the dough. Fold dough over the filling, forming a half circle and press with a fork to seal. Brush top with egg mixture. Repeat with remaining dough, and meatball mixture.
- Bake at 400° for 20 minutes or until golden brown. Serve with additional meatball, sauce mixture, and mozzarella if desired.