Homemade Italian Pork Meatball & Tomato Pizza

• Meanwhile, in a medium bowl, combine pork mince, fine breadcrumbs, Aussie spice blend and the egg. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (6-8 per person). Transfer to a plate. • Heat frying pan to high heat with a drizzle of olive oil. Cook meatballs, turning, until browned, 1-2 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

• Return frying pan to medium heat with a drizzle of olive oil. • Add tomato to the pan and cook, stirring occasionally, until softened, 3-4 minutes. • Add garlic and tomato paste, and cook until fragrant, 1-2 minutes. • Add the water, butter and brown sugar, and stir to combine, 1 minute. Season to taste and set aside.

• Lightly dust flour over a clean surface. Flour your hands and a rolling pin, then stretch and roll each ball of dough into a 25cm circle. • Transfer pizza bases to lined oven trays.

TIP: Dusting the surface and your hands with flour helps prevent the dough from sticking.

• Spread tomato sauce evenly across bases using the back of a spoon. • Top with meatballs, onion and chilli, then sprinkle over shredded Cheddar cheese. • Bake until cheese is melted and golden, 15-20 minutes.