- 2 tablespoons olive oil
- 3 cloves garlic, finely sliced
- 1 tin chopped tomatoes
- 10 large basil leaves, plus extra to serve
- 1 packet Angus Beef Meatballs
- 3 x Farrah's Ultra Thin Pizza Bases
- Blue cheese
- Grated Mozzarella cheese
- Chill flakes, to serve, optional
Place a pizza stone in your oven and pre-heat to its hottest setting on fan bake. Heat 1 tablespoon of the olive oil is a heavy-bottomed pot over a medium-heat. Fry the garlic until soft and translucent – this will happen quickly so keep an eye on it and stir constantly as it cooks. Add the tomatoes, bring to the boil then reduce the heat and cook until a thick sauce forms. This will take 15 - 20 minutes or so. Remove from the heat and set aside.
Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed frying pan over a medium-high heat. Fry the meatballs until golden brown and just cooked through. Divide the tomato sauce between 3 pizza bases, spreading it out to the edges. Top the pizzas with the meatballs, we chose to crumble ours a bit to give the pizzas a rustic look. Then crumble on some blue cheese, followed by the grated Mozzarella. Put into the oven and cook until golden brown and bubbly. Keep an eye on your pizzas and if your oven is too hot turn it down a little.
Once cooked, remove from the oven, top with basil leaves and chilli flakes if desired then slice and serve.