[Cooking Techniques] Italian Beef & Tomato Meatball Handmade Pizza Dough Subs

• Finely chop garlic and parsley. Thinly slice pear and onion (see ingredients). • To a small bowl, add half the garlic, parsley and a drizzle of oil. Season to taste and set aside. • In a large bowl, combine beef mince, fine breadcrumbs, Aussie spice blend, remaining garlic, the egg and a pinch of salt. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate.

• Dust some flour over a clean surface. Flour your hands and shape dough balls into 10cm by 20cm rectangles. • Transfer dough to a lined oven tray and brush with parsley garlic oil. Lightly score three lines diagonally across each piece of dough. • Bake until the subs are golden, 15-20 minutes.

TIP: Dusting the surface and your hands with flour helps prevent the dough from sticking. TIP: Scoring the dough helps it to rise evenly.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add meatballs and onion and cook, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Reduce heat to medium, drain excess oil and add tomato paste, cooking until fragrant, 1 minute. • Add the butter, brown sugar and water and simmer, until slightly reduced, 1-2 minutes.

• Meanwhile, in a large bowl, combine pear, rocket leaves, a drizzle of balsamic vinegar and olive oil. Season to taste.