"Our pizza is weird and our dough is wild, made from sourdough starter."
Course Main Course
Keyword IKEA Meatballs
Prep Time 1hour
Cook Time 25minutes
Total Time 1hour25minutes
2cups Mozzarella cheese
1½cupsIKEA Gravyinstructions below*
8tbspIKEA Lingonberry jam
WILD PIZZA DOUGH
1packIKEA Gravy mix
300mlWater(about 1¼ cup)
50mlCream(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!