Mega Meatball Pizza Recipes

MEGA MEATBALL PIZZA

Steps:

• Preheat oven to 425 degrees F.
• On a round pizza stone or pan or on a rectangular baking sheet, using flour or cornmeal to dust the dough, spread out the dough to form your crust. If you are using a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary and a little salt. Place in oven 10 minutes.
• Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, then the meat. Brown and crumble meat a couple of minutes, then add onions and garlic. Season the meat with salt and pepper then work in the tomato paste using the back of a wooden spoon to combine. Stir in the parmesan cheese, parsley and oregano.
• Remove pizza crust from oven and top with meat. Arrange mozzarella cheese over the pizza, working to edges. Return the pizza to the oven and bake until cheese is golden, another 10 to 12 minutes.

MEATBALL PIZZA

Steps:

• 1. Place an oven rack in the lowest setting. Preheat the oven to 450°F. Line a cookie sheet with foil.
• 2. Place 1 pizza crust on the prepared sheet. Spread half of the sauce on top, leaving a ½-inch rim. Sprinkle with half of the cheese, then arrange half of the meatballs slices and peppers on top.
• 3. Bake on the lowest rack until the crust is browned and the cheese is melted, about 13 minutes. Repeat with the remaining ingredients. Cut into slices and serve hot.

THE BEST MEATBALL PIZZA RECIPE

Steps:

• Set aside 1/2 cup meatball mixture. Form remaining mixture into small balls, roughly 3/4 inch in diameter. Set aside on a plate in the refrigerator.
• Place a Baking Steel on the top rack of the oven directly under the broiler and preheat oven to its highest possible temperature.
• Heat 2 tablespoons (30ml) oil in a medium saucepan over high heat until shimmering. Add reserved meatball mixture and cook, breaking mixture up with a spoon, until lightly browned, about 3 minutes. Add sauce and half of basil, stir to combine, and bring to a simmer.
• Add meatballs, dropping them into the simmering sauce one at a time. Cook, without moving, until meatballs are starting to set, about 2 minutes. Carefully turn meatballs in sauce and continue to cook, stirring gently and occasionally, until meatballs are fully cooked, about 3 more minutes.
• Using a slotted spoon, transfer meatballs to a bowl or plate, taking along as little sauce as possible. Discard cooked basil.
• Turn a single dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the rest. Gently stretch dough by draping over knuckles, forming a 12- to 14-inch circle about 1/4 inch thick. Transfer to a pizza peel.
• Switch broiler on high. Spread approximately 2/3 cup sauce evenly over surface of crust, leaving a 1/2- to 1-inch border. Evenly spread one-third of cheese over sauce. Add one-third of meatballs. Drizzle with 1 tablespoon (15ml) olive oil and sprinkle with remaining basil leaves and salt. Slide pizza onto Baking Steel and bake until cheese is melted, with some browned spots, and crust is golden brown and puffed, 3 to 5 minutes. Transfer to a cutting board, sprinkle with 1/2 ounce Romano or Parmesan cheese, slice, and serve immediately.
• Repeat steps 6 and 7 with remaining 2 dough balls, remaining sauce, cheese, meatballs, basil leaves, oil, salt, and Romano or Parmesan.

NICK'S COSMIC MEATBALL PIZZA

Steps:

• For the meatballs: Preheat the oven to 425 degrees F.
• Combine the white bread and heavy cream in a large mixing bowl. Mash the bread until it is thoroughly broken down. Add the red onions, Parmesan, parsley, garlic, salt, fennel seed, oregano, pepper, pancetta and eggs and mix thoroughly. Add in your pork and beef blend, again mixing until fully incorporated.
• Using a 3-ounce ice cream scoop, portion your meatballs onto a sheet tray lined with parchment paper. Align them tightly packed but not touching! Bake until golden brown or the internal temperature reaches 155 degrees F, 8 to 10 minutes.
• Remove the meatballs from the oven and place in a cooler or refrigerator until cooled to 40 degrees F.
• For one pizza: Preheat the oven to 450 degrees F.
• Roll out the dough. Ladle the pizza sauce onto your dough, spreading evenly. (Feel free to add more if you like heavy sauce!) Crumble the meatballs, evenly spreading them out over the entire pizza. Next, add your fresh mozzarella and ricotta cheese. Place in small increments starting along the outside and working your way in to the center. Evenly spread your pepperoncini slices and pickled onions all over the pizza. Cook until golden brown, 15 to 18 minutes. (Depending on how you like your pizza, this time will vary.)

MEATBALL PIZZA, SICILIAN-STYLE

Steps:

• Preheat the oven to 500 degrees F.
• For the pizza: Grease the bottom of a 13-by-9-inch rimmed baking sheet with the oil. Use your fingers to spread and stretch the dough super thin to fill the baking sheet. Cover with a clean towel or plastic wrap and let sit at room temperature until the dough is slightly puffed, about 1 hour.
• For the roasted pepper honey: Place the pepper over an open flame over high heat. Roast, using tongs to turn on all sides, until completely black, 2 to 3 minutes per side. Transfer the pepper to a paper bag (or to a large bowl covered with plastic), fold the bag closed and steam, about 10 minutes. Transfer the pepper to a cutting board, cut in half and scrape out and discard the seeds. Turn the pepper over and use a kitchen towel to wipe the charred skin from the outside (do not rinse). Add the pepper, honey, oil, crushed red pepper flakes if using and salt to taste to a blender and blend until smooth. Set aside or keep in a glass jar with a lid in the refrigerator up to 2 weeks. Makes about 1 cup.
• Gently spread the tomato sauce on top of the dough, then top with the mozzarella. Break the meatballs into small pieces and layer on top of the pizza. Sprinkle with half the basil and drizzle with olive oil. Top with half the pecorino and the oregano.
• Bake until crisped and browned, 4 to 5 minutes. Remove the baking sheet from the oven and place it on the stove over medium heat to gently fry the bottom of the pizza until crisp, 1 to 2 minutes. Sprinkle with the remaining basil and drizzle with about 1 tablespoon of the roasted pepper honey and additional olive oil. Sprinkle with the remaining pecorino, slice the hot pizza and serve immediately.
• Combine the bread, milk and pepper to taste in a large bowl and mix with your hands until a paste forms. Add the beef, pork, veal, pecorino, garlic, egg, parsley and a pinch each salt and pepper, then use your hands to gently combine.
• Heat 2 tablespoons of the oil in a large skillet over medium heat. Scoop about six 1-inch chunks of the meatball mixture into the skillet and cook, turning occasionally, until all sides are browned, 6 to 7 minutes total. Use a slotted spoon to transfer the meatballs to a kitchen towel or plate and let cool completely, about 1 hour.
• Repeat with the remaining oil and meatball mixture or freeze: Arrange the remaining uncooked meatballs in a single layer on a baking sheet and freeze until solid. Transfer the frozen uncooked meatballs to a freezer bag or freezer-safe container and store up to 2 months. Makes 20 meatballs.