Supreme pizza rissoles

Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Simmering in a spicy tomato sauce, these supreme pizza rissoles will be one of your new favourite dinners.

13 Ingredients

  • 2 tbsp olive oil, plus 1 tbsp extra

  • 1 large brown onion, finely chopped

  • 500g pork mince

  • 25g (1/2 cup) panko breadcrumbs

  • 1 egg, lightly whisked

  • 2 garlic cloves, crushed, plus 2 extra cloves, crushed

  • 1/3 cup fresh basil leaves, chopped, plus extra leaves, to serve

  • 80g mozzarella, cut into 8 cubes

  • 80g sliced pepperoni, chopped

  • 1 red capsicum, deseeded, chopped

  • 2 x 400g cans diced tomatoes

  • 200g bought plain pizza base

  • 2 tbsp finely grated parmesan

5 Method Steps

  • Step 1

    Preheat oven to 200°C/180°C fan forced. Heat 1 tbs olive oil in a large deep frying pan over medium heat. Add the onion and cook for 5 minutes until softened and lightly golden. Transfer half the onion to a large bowl and half to a small bowl.

  • Step 2

    Add the pork, breadcrumbs, egg, garlic and basil to the large bowl. Season. Use dampened hands to mix until well combined. Divide into 8 equal portions and shape into patties. Press a cube of mozzarella into the centre of each patty and reshape to enclose.

  • Step 3

    Heat 1/2 tablespoon oil in pan over medium heat. Cook rissoles, carefully turning, for 7 minutes or until browned all over. Transfer to a plate.

  • Step 4

    Meanwhile, mix the remaining oil and the extra garlic in a bowl. Place the pizza base on a baking tray. Brush with the garlic oil. Sprinkle with the parmesan. Bake for 10 minutes or until crisp and golden. Cut pizza base into wedges.

  • Step 5

    Add pepperoni and capsicum to pan. Cook, stirring, for 3 minutes or until softened and lightly browned. Add reserved onion to the pan. Stir in the tomato. Bring to a simmer. Return rissoles to the pan. Reduce heat to low. Cover and simmer for 10 minutes. Serve rissoles with pizza, sprinkled with extra basil.
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Image by Jeremy Simons

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