Italian · Dinner
Meatball and Tomato Pizza
Neapolitan-style pizza topped with hand-rolled beef meatballs, crushed tomato sauce, and melted mozzarella, finished with torn basil and a scatter of parmesan. The dough is stretched thin and baked hot until the crust chars at the edges, giving a smoky, savoury base for the rich, garlicky meatballs.
$5
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
756Calories
42.1gProtein
35.9gFat
62.4gCarbs
5.9gSugar
3.9gFiber
1089mgSodium
126mgChol
14.4gSat Fat
745mgPotassium
360mgCalcium
4.8mgIron
2.5mcgVitamin B12
9.6mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
hidden-gems
Instructions
1
Prep
Season ground beef with salt, pepper, minced garlic, and oregano. Roll into 4–5 small meatballs about 1 inch across.
2
Sear
Heat half the olive oil in a skillet over medium-high heat. Sear meatballs 4–5 minutes, turning occasionally, until browned and cooked through.
3
Build
Stretch dough into a thin 9–10 inch round on a floured surface. Spread tomatoes over dough leaving a 1/2 inch border, scatter mozzarella and halved meatballs over sauce.
4
Bake
Slide pizza onto a hot baking sheet at 500°F and bake 8–10 minutes, watching closely, until crust is charred and cheese bubbles.
5
Plate
Remove from oven, drizzle with remaining olive oil, scatter torn basil and grated parmesan over top, then slice and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef ground beef, formed into small meatballs
- 8.8 oz250g pizza dough ball, stretched thin
- 5 oz70g, a scant third of a 14.5 oz can canned crushed tomatoes
- 3.6 oz100g mozzarella
- 2 clove2 clove garlic
- 8-10 fresh basil leaves
- 1 tsp1 tsp dried oregano
- 2 tbsp2 tbsp parmesan
- 2 tbsp2 tbsp olive oil, divided
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp2 tbsp all-purpose flour
