Mega Meatball Pizza Recipes

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.

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.

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.

Steps:

• preheat oven 400F degrees.
• place pizza crust on ungreased pizza pan.
• spread 1 cup sauce over crust.
• sprinkle 1 cup cheese.
• now in small bowl toss meatballs with remaining sauce, then put on crust.
• sprinkle with rest of cheese, then italian seasoning.
• bake until cheese is melted and bubbly about 20 minutes.

Steps:

• Preheat oven to 350°. Place crust on an ungreased 12-in. pizza pan or baking sheet., Spread sauce over crust; sprinkle with garlic powder, Italian seasoning and Parmesan cheese. Top with onion and meatballs; sprinkle with remaining cheeses. Bake 12-17 minutes or until cheese is melted.

Steps:

• Beat cream cheese until smooth; stir in crab, red pepper, cheese, green onions, parsley and cayenne. Spread 1/3 cup filling over each tortilla; roll up tightly. Wrap in plastic, twisting ends to seal; refrigerate at least 2 hours. , To serve, preheat oven to 350°. Unwrap rolls; trim ends and cut each into 6 slices. Place on baking sheets coated with cooking spray. Bake until bubbly, about 10 minutes. Serve warm.