Ultimate Homemade Meatball Pizza Recipe – Easy & Delicious

Discover the perfect blend of two beloved Italian-American classics with this mouthwatering meatball pizza recipe. We’ll guide you through creating a meaty, flavorful sauce and perfectly sized meatballs that will transform your homemade pizza into a comforting masterpiece.

Ingredients

• 1 recipe Italian-American meatballs in red sauce, prepared through step 5, including sauce
• 5 tablespoons (75ml) extra-virgin olive oil, divided
• 1 medium bunch fresh basil leaves, divided
• 1 recipe New York–style pizza dough, divided into 3 balls, proofed, and ready to stretch and top
• 1 pound grated full-fat dry mozzarella cheese (450g; about 4 cups)
• Kosher salt
• 1 1/2 ounces (45g) finely grated Pecorino Romano or Parmesan cheese

Directions

1. 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.
2. Place a Baking Steel on the top rack of the oven directly under the broiler and preheat oven to its highest possible temperature.
3. 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.
4. Add meatballs to the simmering sauce one at a time. Cook without moving for about 2 minutes, then gently turn and continue cooking for about 3 more minutes until fully cooked.
5. Using a slotted spoon, transfer meatballs to a bowl or plate, taking along as little sauce as possible. Discard cooked basil.
6. On a lightly floured surface, gently press out a dough ball into a rough 8-inch circle, leaving the outer 1 inch higher. Stretch the dough over your knuckles to form a 12- to 14-inch circle about 1/4 inch thick. Transfer to a pizza peel.
7. Switch broiler on high. Spread about 2/3 cup sauce evenly over the crust, leaving a 1/2- to 1-inch border. Evenly distribute one-third of the cheese and meatballs. Drizzle with 1 tablespoon olive oil, sprinkle with basil leaves and salt.
8. Slide pizza onto Baking Steel and bake for 3 to 5 minutes, until cheese is melted with some browned spots and crust is golden and puffed.
9. Transfer to a cutting board, sprinkle with 1/2 ounce Romano or Parmesan cheese, slice, and serve immediately.
10. Repeat the process with the remaining dough balls and toppings to make two more pizzas.

Notes

This meatball pizza recipe elevates your homemade pizza game to new heights. The key to its success lies in the perfect balance of flavors and textures. The meaty sauce infuses every bite with rich, savory goodness, while the small, tender meatballs provide bursts of deliciousness throughout the pizza.

Don’t be tempted to use large meatballs – the smaller size ensures even distribution and allows for a perfect bite every time. The combination of mozzarella and Pecorino Romano (or Parmesan) cheeses adds depth and complexity to the flavor profile.

Remember, the quality of your ingredients matters. Use the best San Marzano tomatoes you can find for the sauce, and don’t skimp on the cheese. Fresh basil leaves add a wonderful aroma and freshness that complements the rich flavors of the meat and cheese.

This recipe is perfect for a weekend family dinner or for entertaining friends. It’s sure to impress and satisfy even the most discerning pizza lovers. Enjoy the process of creating this delicious fusion of Italian-American favorites, and savor every bite of your homemade meatball pizza masterpiece!

Carnivore,Mediterranean