Polpettine Bianco Recipe
beef meatballs, crème fraîche, provolone, mozzarella, red onion, giardiniera, arugula
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Ingredients
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PIZZE
Method
PIZZE
- 1
Prepare the Meatballs
In a large mixing bowl, combine the ground beef, 1 tsp salt, and 1 tsp black pepper. Mix thoroughly until the seasonings are evenly distributed.
- 2
Form the Meatballs
Shape the beef mixture into small meatballs, approximately 2.5 cm in diameter. You should get around 20 meatballs.
- 3
Cook the Meatballs
In a large skillet, heat the olive oil over medium heat. Add the meatballs and cook for about 10 minutes, turning occasionally until they are browned on all sides and cooked through.
- 4
Prepare the Base
While the meatballs are cooking, preheat your oven to 220°C (428°F).
- 5
Assemble the Pizza
On a pizza stone or baking tray, spread a thin layer of crème fraîche as the base. Place the cooked meatballs evenly on top.
- 6
Add Cheese Toppings
Sprinkle the shredded provolone and mozzarella cheese evenly over the meatballs.
- 7
Add Vegetables
Top the pizza with the thinly sliced red onion and giardiniera for a tangy crunch.
- 8
Bake the Pizza
Place the pizza in the preheated oven and bake for approximately 15-20 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
- 9
Finishing Touches
Once out of the oven, top the pizza with fresh arugula for added flavor and freshness.
- 10
Serve
Slice the Polpettine bianco pizza and serve hot, enjoying the combination of flavors!