Meatball Pizza
This meatball pizza, made with tomato sauce, mozzarella, and the surprise element of beef and sausage meatballs piled atop pizza dough, takes homemade pizza to a whole new and indulgent level.
Equipment
- Pizza stone (or large cast-iron skillet turned upside down)
Ingredients
For the meatballs
- 1 large slice stale white bread, crust removed
- 1/3 cup warm water
- 4 ounces ground veal or beef, very cold
- 3 ounces sweet or hot Italian sausage, very cold, casing removed
- 1 small garlic clove, minced
- 1 tablespoon minced fresh flat-leaf parsley
- 1 large egg white, lightly beaten
- 2 ounces Parmigiano-Reggiano, finely grated
- Salt and freshly ground black pepper
For the meatball pizza
- 1 tablespoon olive oil, plus more for shaping and brushing
- 1 ball Semolina Pizza Dough (or substitute your fave dough from a local Italian store), at room temperature
- 1 small yellow onion, diced
- Salt
- 3/4 cup Simple Pizza Sauce
- 4 ounces whole-milk, low-moisture mozzarella cheese, shredded
Instructions
Make the meatballs
- In a bowl, combine the bread and water. Let stand, turning the bread occasionally to thoroughly moisten it, for 10 minutes.
- Squeeze the bread gently to remove most of the water. Discard the water. Tear the bread into 1-inch chunks and toss them into a large bowl.
- Add the veal or beef, sausage, garlic, parsley, egg white, half of the Parmigiano-Reggiano, 1/4 teaspoon salt, and pepper to taste and mix thoroughly with moistened hands.
- Line a rimmed baking sheet with parchment paper. Form the meat mixture into 10 balls. Place the meatballs on the baking sheet, cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight.
- Place a pizza stone on a rack in the lower third of the oven and preheat the oven to 450°F (232°C). Let the pizza stone heat for 45 to 60 minutes.
- Remove the plastic wrap from the meatballs and place the baking sheet directly on the pizza stone. Bake until golden brown, about 15 minutes. Let the meatballs cool slightly and then cut each one in half.
Make the meatball pizza
- Place a large sheet of parchment paper on a pizza peel or baking sheet turned upside down and place the ball of dough in the center. Coat your fingers with oil and press the dough from the center outward into a 12-inch round with a slightly raised edge. (If the dough springs back when you try to shape it, cover it with a clean kitchen towel and let it rest for a few minutes, then try again.) Patience is the key here, as the thinner the dough is, the crisper the crust will be. Cover the finished dough round with a clean kitchen towel and let rise for 15 minutes.
- Meanwhile, in a skillet over medium heat, warm the 1 tablespoon oil. Add the onion, season lightly with salt, and cook until softened, about 8 minutes.
- Lightly brush the raised edge of the dough with olive oil. Spread the sauce over the dough, leaving a 1/2-inch border uncovered. Scatter the onion over the sauce. Arrange the halved meatballs on top. Sprinkle with the mozzarella and season to taste with pepper.
- Carefully slide the pizza-topped parchment paper from the peel or baking sheet onto the hot pizza stone (or overturned cast-iron skillet). Bake until the crust is golden brown and the cheese is bubbling, 9 to 12 minutes.
- Using the pizza peel or baking sheet, remove the pizza from the oven and transfer it to a cutting board. Let stand for 2 minutes, sprinkle with the remaining Parmigiano-Reggiano, and then slice and serve.
Notes
- Make-ahead--The meatballs can be shaped and chilled 1 day in advance, the pizza dough can be prepared and refrigerated 1 day in advance or frozen for up to 2 months. The pizza sauce can be prepared up to 1 week ahead of time.
- Browning the meatballs--For evenly browned meatballs, turn them halfway through baking.
- Meal-prep tips--If you like to meal-prep, double the meatball recipe and use the second batch for meatball subs, meatball lasagna, or smother them in marinara sauce and plop them on top of spaghetti
Nutrition
Serving: 1portion | Calories: 1203kcal | Carbohydrates: 112g | Protein: 58g | Fat: 58g | Saturated Fat: 24g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 3159mg | Fiber: 5g | Sugar: 19g