Meatball Pizza
This meatball pizza turns leftover meatballs into the pizza night everyone in your house will fight over. Sliced meatballs, gooey mozzarella, and a rich marinara base come together on a crisp crust in under 40 minutes. It has all the flavors of a classic meatball sub, but in pizza form, which somehow makes it even better.
Equipment
- Pizza stone Absorbs and holds heat for a crisp, slightly charred crust
- Pizza Peel For transferring the pizza to the hot stone
- Rolling Pin
- Large mixing bowl
- Sharp knife For slicing meatballs
- Pizza Cutter
- Instant-read meat thermometer Optional, for checking meatball doneness
- Baking sheet Optional alternative to pizza stone
Ingredients
- 1 pound pizza dough 455g, homemade or store bought
- 1 cup pizza sauce or marinara sauce
- 8 ounces fresh mozzarella cheese 225g, sliced or torn
- 0.5 cup grated parmesan cheese plus extra for garnish
- 12 to 15 cooked meatballs sliced about 1/4 inch thick
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried Italian seasoning
- 2 tablespoons extra virgin olive oil
- fresh basil leaves for garnish
- red pepper flakes optional
- cornmeal or flour, for dusting
- kosher salt to taste
Instructions
- Preheat oven to 475°F with pizza stone on middle rack for at least 20 minutes. Let dough come to room temperature for 30 minutes. Dust work surface and peel with flour or cornmeal. Stretch dough into 12-inch round and transfer to prepared peel.
- Slice cooked meatballs into 1/4-inch rounds. If using raw meatballs, bake at 400°F for 18-20 minutes until internal temperature reaches 165°F, then cool slightly before slicing.
- Brush dough with olive oil, leaving a 1/2-inch border. Spread sauce evenly over dough. Scatter half of mozzarella and parmesan over sauce. Arrange sliced meatballs in even layer. Top with remaining cheeses, garlic powder, and Italian seasoning. Add red pepper flakes if desired.
- Slide pizza onto hot pizza stone or place baking sheet in oven. Bake 12-15 minutes until crust is golden and cheese is melted and bubbly. Rotate halfway through for even browning.
- Let pizza rest 5 minutes before slicing. Garnish with fresh basil and extra parmesan. Slice into 8 pieces and serve immediately while cheese is warm and stretchy.
Notes
- Slice the meatballs thin, no more than 1/4 inch, so they cook through and distribute evenly across the pizza.
- Do not overload the pizza with sauce or cheese, since too much weight can leave you with a soggy center.
- Use meatballs that are already fully cooked to avoid any risk of an undercooked center once the pizza comes out of the oven.
- Let your dough come to room temperature before stretching, as cold dough tends to spring back and tear.
- Add fresh basil after baking rather than before, so the leaves stay bright and do not wilt or burn.
- Swap in Italian sausage crumbles alongside or instead of the meatballs for extra texture.
- Use turkey or chicken meatballs for a leaner take on the classic version.
- Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8-10 minutes for the crispiest crust.
- Freeze wrapped slices for up to 3 months and reheat directly from frozen in a hot oven.
- Avoid the microwave for reheating since it tends to leave the crust soft and chewy instead of crisp.
Nutrition
Serving: 1sliceCalories: 310kcalCarbohydrates: 29gProtein: 18gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 42mgSodium: 640mgPotassium: 215mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 4mgCalcium: 20mgIron: 10mg
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