Meatball Pizza
I’m taking a few shortcuts and some help from the store by using store-bought pizza dough and pizza sauce because when you really want pizza, you don’t have time to mess around with making your own dough and sauce. Instead, I’m investing my time to making the most delicious homemade meatballs to go on top of the pizza. That’s where it really counts. That’s where it matters the most. If you really want to go all semi-homemade on this pie, feel free to use frozen meatballs and just cook them in the oven in a baking sheet before placing them on the dough before cooking the pizza itself. But if you have that little bit of extra time, I highly recommend that you give the homemade meatballs a whirl. They’re actually fun to make, but I guarantee you that it’s not nearly as much fun as the pizza is to eat. Pizza is always fun. Especially this Meatball Pizza.
Meatball Pizza
Equipment
- Rolling Pin
- Pizza stone or pizza pan
Ingredients
Meatballs:
- 1 pound ground beef
- 1 large egg
- 1/2 cup bread crumbs
- 1/2 cup whole milk
- 1/4 cup grated parmesan
- 1/4 cup fresh parsley chopped
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
Pizza:
- 2 store-bought pizza doughs
- 1/2 cup store-bought pizza sauce
- 16 ounces fresh mozzarella sliced or 3 cups shredded mozzarella
- 1/2 cup mini pepperoni
- 1/4 cup grated parmesan cheese
- 1 teaspoon black pepper
- 2 tablespoons sliced fresh basil
Instructions
- Preheat the broiler to high.
- In a large bowl, combine the ground beef, egg, bread crumbs, milk, parmesan, parsley, salt, pepper, and red pepper flakes until well combined. Shape the mixture to small meatballs, a little larger than a tablespoon and place on a baking sheet in a single layer. Drizzle the top with olive oil and place under the broiler until charred and browned all around, about 10 to 15 minutes. Make sure to turn them over halfway through cooking. Remove from oven and let them cool slightly.
- Preheat the oven to 475°F.
- Roll out the dough, one at a time, on a lightly floured work surface into a large circle. Transfer to a pizza stone or pizza pan that has been dusted lightly with cornmeal. This will prevent it from sticking. Spread a thin layer of sauce over the top, leaving about a 1-inch border along the edges for the crust. Place a few slices of mozzarella evenly around the pizza, or sprinkle the top completely with shredded cheese if you decide to go that route. Top with the cook meatballs and sprinkle with mini pepperoni, parmesan cheese and black pepper. Repeat with the second pizza dough and the remaining toppings.
- Bake until golden brown around the edges and the cheese has melted and is bubbly, about 15 to 20 minutes. Carefully remove the pizza from the very hot oven and let cool slightly before slicing and serving. Garnish with fresh basil on top. Enjoy!
