1
Carefully heat the milk in a small saucepan until steam appears, then remove from heat and let it cool slightly. Combine flour, salt, yeast and powdered sugar in a large bowl. Make a well in the centre and pour in 4 tbsp olive oil and the 250ml warm milk mixture. Stir, adding the remaining milk if the dough seems dry. Turn onto a lightly floured surface and knead for 10 minutes, then place in a lightly oiled container. Cover and let rise for 1 h 30 min–2 h until doubled in size.
2
To make the sauce, heat oil in a saucepan over low heat and sauté the onion with a generous pinch of salt for 12–15 minutes, or until the onion is soft and translucent. Add garlic and sauté for another minute. Add tomatoes, tomato paste, oregano and sugar. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 15–20 minutes until the sauce thickens. Season. If you prefer a smooth sauce, blend it with a hand blender.
3
Lightly oil a baking tin about 33 × 23 cm. Roll out the risen dough slightly with a rolling pin, then stretch it over the tin and into the corners, pulling up the edges to form a raised crust. Spread the tomato sauce and sprinkle with most of the mozzarella. Cover and let rest for 30 minutes.
4
Preheat the oven to 240 °C/220 °C with convection/gas 8, placing a heating tray inside – it should be large enough to hold the pizza tin. In a large bowl combine pork, breadcrumbs, egg yolk, fennel seeds and a little seasoning. Mix with hands for about 5 minutes until homogeneous, then form 12 balls. In a large non‑stick skillet heat the remaining oil over medium heat and fry the meatballs for 5 minutes until evenly browned. Set aside.
5
Brush the pizza crust lightly with oil, then sprinkle the polenta. Arrange the meatballs, pressing them slightly into the sauce and cheese, then spread the remaining mozzarella. Immediately transfer the pizza tin onto the hot tray and bake for 15–18 minutes until the centre is cooked through and the edges are crisp. Sprinkle with parmesan and oregano, then cut into six squares for serving.

Source: bbcgoodfood.com

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