Meatball Pizza
This Meatball Pizza is a crowd-pleaser! Juicy meatballs, gooey cheese, and fresh herbs come together for a flavor-packed homemade delight.
Equipment
- Mixing Bowl
- Baking Sheet
- Pizza Stone
- Rolling Pin
- Skillet
- Spatula
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 ball pizza dough
- 2 tablespoons finely chopped fresh rosemary
- to taste Kosher salt
- to taste freshly ground black pepper
- 1 pound 90% lean ground beef
- 1 medium onion finely chopped
- 4 large cloves garlic minced or finely chopped
- 1 can tomato paste 3 ounces
- 1/2 cup grated Parmigiano Reggiano
- 1/2 cup chopped fresh Italian parsley
- 1/2 teaspoon dried oregano
- 12 ounces shredded mozzarella cheese
Instructions
- Step 1: Preheat Your Oven - Start by preheating your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven while it preheats.
- Step 2: Prepare the Meatball Mixture - In a mixing bowl, combine the ground beef, finely chopped onion, minced garlic, 2 tablespoons of chopped fresh parsley, 1/2 teaspoon of dried oregano, and a pinch of kosher salt and black pepper. Mix until well combined.
- Step 3: Form the Meatballs - Shape the meat mixture into small meatballs, about 1 inch in diameter. You should get around 12-15 meatballs.
- Step 4: Cook the Meatballs - In a skillet over medium heat, add 1 tablespoon of the extra virgin olive oil. Once hot, add the meatballs and cook until browned on all sides, about 5-7 minutes. They don’t need to be fully cooked through, as they will finish cooking in the oven.
- Step 5: Prepare the Pizza Dough - On a lightly floured surface, roll out your pizza dough to your desired thickness. Transfer it to a baking sheet or a preheated pizza stone.
- Step 6: Add the Toppings - Spread the tomato paste evenly over the pizza dough, leaving a border around the edges. Sprinkle with the grated Parmigiano Reggiano, then add the cooked meatballs evenly across the pizza. Top with shredded mozzarella cheese and the remaining chopped parsley.
- Step 7: Bake the Pizza - Drizzle the remaining tablespoon of olive oil over the top and sprinkle with the chopped fresh rosemary, along with a bit more salt and pepper. Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly.
- Step 8: Serve and Enjoy - Once baked, remove the pizza from the oven and let it cool for a few minutes before slicing. Serve hot and enjoy the delightful flavors of your homemade Meatball Pizza!
Notes
- You can prepare the meatballs in advance and refrigerate them.
- Store any leftover pizza in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze unbaked pizza before adding toppings, then bake directly from frozen.