Ingredients
Method
1.Heat half the oil in a 24cm (base measurement) flameproof frying pan over moderately high heat. Add meatballs; cook and turn for 6-7 minutes or until browned. Remove from heat. Transfer meatballs to a plate. Wipe pan clean.
2.Combine flour, yeast, salt and sugar in a medium bowl; make a well at centre. Add ¾ cup lukewarm water; stir to form dough. Turn dough out onto a lightly floured surface; knead until smooth. Shape into a disc. Roll dough out to a 25cm round.
3.Heat remaining oil in frying pan. Place dough in pan to cover base. Cook pizza base, covered, for 5 minutes or until golden-brown and crisp underneath.
4.Preheat an oven grill to moderately high. Spread salsa dip over pizza base. Top with beans, tomato, cheese and meatballs. Place under grill; cook for 6-7 minutes or until cheese melts and is golden. Serve pizza topped with sour cream and coriander.
Make ahead: You can make pizza dough a day ahead; wrap in plastic wrap, then chill until required. You won’t need to prove the dough. No flameproof pan? Cover handle with foil to prevent it burning under the grill.
Note