175g pizza dough (see tip) or 1 prepared deep 18cm pan pizza base
5tbsp prepared tomato pizza sauce
1/2 yellow or red pepper, thinly sliced
1 small onion, thinly sliced
110g Mozzarella cheese, chopped
1tsp chopped parsley or oregano
Little olive oil
Salt and black pepper
Topping:
175g lean minced beef
Worcestershire sauce to taste
75g finely grated cheddar cheese

1. Roll and stretch out the dough to line an 18cm deep pizza pan or loose-based cake tin. Spread with the tomato sauce and top with the peppers, onions, cheese, herbs and seasoning if you wish. Then sprinkle with a little oil especially over the edges.

2. If using homemade or packet dough leave in a warm place for the dough to rise up to the top of the rim. Preheat the oven to 220C/425F/Gas Mark 7.

3. To prepare the meatballs mix the meat and Worcester sauce with one third of the cheese. With wetted hands shape them into tiny balls and fry very quickly in a little hot oil, turning frequently, just until golden (they will be cooked through on the pizza).

4. When browned all over arrange them on the top of the pizza, sprinkle with remaining cheese and bake for 15-20 minutes or until golden all over and the cheese is bubbling.

Tip:

To make your own dough mix together 175g plain flour, 1tsp salt, and half a sachet of easy-blend yeast. Stir in 1tbsp oil and up to 120ml hand hot water. Mix to a soft dough and knead for 4-5 minutes until smooth.
You can freeze this pizza in advance but be sure not to overcook it first time. Allow it to defrost fully then add a little extra cheese and oil and reheat at 230C/450F/Gas Mark 8 for 10-15 minutes until crisp and golden.