In collaboration with Spécialités MB
250ml (1 cup) cooked Italian meatballs from Spécialités MB (DL Code: 405997)
2 pizza dough balls 14oz, thawed (DL code: 388955)
125ml (1/2 cup) rosée sauce (DL Code: 457415)
4 slices provolone cheese (DL Code: 448444)
60ml (1/4 cup) grated Parmesan (Code DL: 411080)
Fresh basil (DL code: 336048)
1 scoop burratini cheese (Code DL: 465854)
Olive oil (DL Code: 465854)
Dried oregano (DL Code: 465069)
Preheat oven to 230°C (450°F).
1. Slice pre-cooked Italian meatballs from Spécialités MB into small pieces, set aside.
2. On a clean, floured surface, roll out the 2 pizza doughs balls to about 12" in diameter. Spread the rosée sauce uniformly over the first pizza dough, leaving a border for the crust. Then place the provolone cheese on top and add the sliced meatballs. Spread half the amount of Parmesan cheese over the top and sprinkle with a little oregano.
3. Brush the edges of the pizza with a dash of olive oil. Place the second dough on top of the topping, making sure to seal around the edge of the pizza.
4. Brush the top pizza dough with olive oil. Sprinkle with dried oregano, sprinkle with the remaining Parmesan and add a few turns of ground pepper. Make an incision in the middle of the dough. Bake for 12 to 15 minutes.
5. Once out of the oven, place the burratini cheese in the center of the pizza. Add a few fresh basil leaves to the top of the pizza and serve. Bon appétit!
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