Small minced (ground) beef meatballs, spiced with chillies and cumin seeds, are baked on a scone (biscuit) base.
250 g (8 oz) minced (ground) lean beef
30 g (1 oz) jalapeno chillies in brine, chopped
1 tsp cumin seeds
1 tbsp chopped fresh parsley
1 tbsp beaten egg
3 tbsp olive oil
Scone (Biscuit) Base
Tomato Sauce
30 g (1 oz) canned pimiento, sliced
2 rashers streaky bacon, cut into strips
60 g (2 oz) mature (sharp) Cheddar, grated
olive oil for drizzling
salt and pepper
chopped fresh parsley, to garnish
30 g (1 oz) jalapeno chillies in brine, chopped
1 tsp cumin seeds
1 tbsp chopped fresh parsley
1 tbsp beaten egg
3 tbsp olive oil
Scone (Biscuit) Base
Tomato Sauce
30 g (1 oz) canned pimiento, sliced
2 rashers streaky bacon, cut into strips
60 g (2 oz) mature (sharp) Cheddar, grated
olive oil for drizzling
salt and pepper
chopped fresh parsley, to garnish
method
1. Mix the beef, chillies, cumin seeds, parsley and egg together in a bowl and season. Form into 12 small meatballs. Cover and chill for 1 hour.
2. Heat the oil in a large frying pan (skillet). Add the meatballs and brown all over. Remove with a perforated spoon or fish slice and drain on paper towels.
3. Roll out or press the dough into a 25 cm (10 inch) circle on a lightly floured work surface. Place on a greased baking sheet (cookie sheet) or pizza pan and push up the edge slightly to form a rim. Spread with the tomato sauce almost to the edge.
4. Arrange the meatballs on the pizza with the pimiento and bacon. Sprinkle over the cheese and drizzle with a little olive oil. Season.
5. Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edge is golden and crisp. Serve immediately, garnished with chopped parsley.
2. Heat the oil in a large frying pan (skillet). Add the meatballs and brown all over. Remove with a perforated spoon or fish slice and drain on paper towels.
3. Roll out or press the dough into a 25 cm (10 inch) circle on a lightly floured work surface. Place on a greased baking sheet (cookie sheet) or pizza pan and push up the edge slightly to form a rim. Spread with the tomato sauce almost to the edge.
4. Arrange the meatballs on the pizza with the pimiento and bacon. Sprinkle over the cheese and drizzle with a little olive oil. Season.
5. Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edge is golden and crisp. Serve immediately, garnished with chopped parsley.
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