IKEA Meatball Pizza
"Our pizza is weird and our dough is wild, made from sourdough starter."
Servings 8 slices
- 2 cups IKEA Meatballs
- 2 cups Mozzarella cheese
- 1½ cups IKEA Gravy instructions below*
- 8 tbsp IKEA Lingonberry jam
WILD PIZZA DOUGH
- 2 cups Sourdough starter
- 1 cup Bread flour
- 1 tsp Salt
- 1 pack IKEA Gravy mix
- 300 ml Water (about 1¼ cup)
- 50 ml Cream (about ¼ cup)
WILD PIZZA DOUGH (1 hour)
Make your dough by mixing the sourdough starter, salt, and bread flour (adding a bit of flour at a time until it takes shape but is still a little sticky).
Knead the dough for 30 seconds, flour lightly as needed.
Place the wild dough in a lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550°F after you finish making your pizza dough).
IKEA MEATBALLS + GRAVY
Preheat oven to 435°F and bake ½ pack of IKEA meatballs (2 cups) for 15 minutes, let cool. Slice in half, then set aside.
Boil 300ml of water in a saucepan then whisk in IKEA gravy mix, turn heat to medium-low. Mix well and simmer 3 minutes, or until thickened, remove from heat. Reserve 1 cup sauce, set aside. Mix meatballs into gravy saucepan, set aside.
Preheat oven to 550°F with baking steel or pizza stone inside the oven.
Grate mozzarella cheese.
Flour surface and roll out the dough. Put a floured pizza peel underneath the dough.
Add 1 cup gravy, mozzarella cheese, then meatballs in gravy. Pat down the toppings before putting into the oven.
Bake pizza at 550°F for 8-10 minutes, by sliding pizza onto baking steel with pizza peel.
Remove pizza from oven with pizza peel. Let cool for 5 minutes. Add 1 tbsp. of Lingonberry jam to each slice of pizza. Slice it up!
Calories: 394kcal | Carbohydrates: 32g | Protein: 20g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 706mg | Potassium: 213mg | Fiber: 1g | Sugar: 5g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 1mg