Mix water with yeast and sugar, keep aside for 10 -15 minutes to proof and to make sure that the yeast is good to use. When you see the froth go for the next step.

In a bowl, whisk or sift flour with salt and then add the olive oil. Gradually add the yeast mixture and knead for 10 minutes. You should get a smooth elastic dough that does not stick to your hand.

Cover and let it rise in warm place for an hour and a half to two hours, or until it doubles in size.

Punch the dough and knead for 1 minute. Lightly grease the baking sheet/pan with olive oil. Place the dough in the baking pan and using your hands spread the dough to the shape and thickness you desire. In this recipe, I used a 12-inch pan to make one thick pizza crust.

After spreading the dough evenly in the baking sheet, poke the whole dough with a fork to prevent it from rising a lot while baking.

In a bowl, add all the meatball ingredients and mix for one minute.

Form 10 equal size balls and keep aside. You can make smaller or bigger meatballs; it depends on you.

In a frying pan add enough oil to cover half the meatballs.

Fry the meatballs for 8 minutes on medium high.

Place the meatballs on kitchen towel. (if you are making one thick crust pizza don’t use all the meatballs because it will look crowded.)

Spread the ketchup evenly over the pizza dough.

Cut the meatballs in half and place them evenly over the pizza.

Spread the rest of the vegetables evenly on the pizza dough.

Spread the mozzarella cheese evenly and avoid spreading over the edges of the dough, since that will make the cheese burn while the pizza is baking.

Bake the pizza in a preheated oven of 400F/200C. Bake for 16 minutes or until the dough is cooked.

Garnish with fresh basil leaves and serve hot.