Pizza With Meatball Crust Recipes

MEATBALL-STUFFED CRUST PIZZA STAR RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• In a large bowl, mix the ground beef, egg, onion, bread crumbs, Parmesan, parsley, garlic, salt, pepper, and oregano.
• Roll the mixture into golf ball-sized meatballs.
• In a medium cast iron or nonstick skillet, heat oil over medium heat.
• Working in batches cook the meatballs until browned on all sides, about 5 minutes. Set aside.
• On a sheet of parchment paper, press the pizza dough into a large circle, about 12 inches (30-cm) in diameter.
• Cut 8 evenly spaced 2-inch (5-cm) slits on the edge of the dough.
• Place one meatball on the edge of the dough between 2 slits. Pull the corners of the dough around the meatball and press into the dough, sealing the meatball in a dough pocket. Repeat with the remaining meatballs.
• With the help of a friend, transfer the pizza and parchment to a baking sheet.
• Spoon marinara sauce into the middle of the pizza and spread evenly.
• Sprinkle mozzarella over the sauce, or add your favorite pizza toppings! Brush the dough around the meatballs with olive oil.
• Bake for 25 minutes, or until the cheese is bubbly and the dough is golden and just cooked through.
• Slice with a pizza cutter and serve.
• Enjoy!

MEATBALL PIZZA

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.

MEATBALL PARM IN A BLANKET

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Unroll the dough onto a clean, lightly floured work surface. Slice the dough into 3 equal strips widthwise. Spread a thin layer of pizza sauce, about 2 tablespoons, onto each dough strip, making sure to leave a border without sauce. Sprinkle about 1/4 cup of the cheese onto each strip. Line up the meatballs side by side along the length of each dough strip. You should get about 10 meatballs per strip.
• Roll the dough up to cover the meatballs, forming a log. Slice the log in between each meatball, then pinch the dough together on one end of each sliced piece to seal. Put the pieces on the baking sheet pinched-side down (exposed meatball side up). Top each with about a teaspoon of sauce and a sprinkle of cheese.
• Bake until the dough is golden brown, 12 to 15 minutes. Let cool a few minutes before serving. Serve with warm pizza or marinara sauce on the side for dipping.

MEATBALL PIZZA

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.

MEATBALL PIZZA

Steps:

• Preheat the oven to 450°F (230°C).In a large bowl, mix the dry ingredients together; stir in the yogurt. On a floured surface, knead the dough until well combined, about 4 minutes. Shape the dough into a ball, wrap it in plastic, and set aside.Finely chop part of onion to measure ¼ cup (60 mL); slice the rest.Mix the ground beef, chopped onion, and garlic with ¼ cup (60 mL) of Parmesan, 1 tsp (5 mL) of seasoning, and 1 tsp (5 mL) of olive oil until well combined. Shape into balls using 1 tbsp (15 mL) of mixture for each meatball.Heat the remaining oil in a large skillet over medium heat for 3 minutes. Place the meatballs and sliced onion on separate sides of the pan. Cook until the onions soften and the meatballs brown, about 4 minutes, turning halfway through. Remove from the heat and set aside.On a floured surface, roll the dough into a 12" (30-cm) disc. Place the rolled-out dough onto a cornmealdusted pizza stone or baking sheet.Top the dough with pizza sauce, mozzarella, and the remaining Parmesan cheese. Sprinkle the remaining ½ tsp (2 mL) of seasoning on top of the cheese, then top with the meatballs and onions. Bake until the cheese has melted and the crust has browned, 14-16 minutes.

PIZZA MEATBALLS

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 48 meatballs. , Stuff a cube of cheese into the center of each meatball, covering the cheese completely with meat. Roll lightly in flour. , In a large skillet, brown meatballs in oil; drain. Add pizza sauce; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meatballs are no longer pink. Serve with pasta, rice, in buns or as an appetizer.

MEATBALL STUFFED-CRUST PIZZA DIPPERS

Steps:

• Position a rack in the center of the oven and preheat to 450 degrees F. Coat a 12-inch cast-iron skillet or a baking sheet with the oil.
• Stretch the dough into a 14-inch round. Transfer the dough to the prepared skillet or baking sheet. Place the meatballs evenly around the edge of the dough. Fold the dough over each meatball and pinch to enclose the meatball.
• Sprinkle the middle of the round with the dried basil and oregano, top with the 1/3 cup sauce and spread into an even layer. Scatter the mozzarella then the fresh basil, if using, over the sauce.
• Bake until the bottom of the crust is crisp and the edges are golden brown, 18 to 20 minutes.
• Let cool slightly, 10 to 15 minutes. Transfer to a cutting board and slice into 8 wedges with a pizza wheel. Serve with warm pizza sauce for dipping.

DEEP-DISH MEATBALL MARINARA PIZZA

Steps:

• Gently heat the milk in a small saucepan until steaming, then remove from the heat and leave to cool slightly. Combine the flour, salt, yeast and caster sugar in a large bowl. Make a well in the centre, and pour in 4 tbsp olive oil and 250ml of the warm milk. Stir to combine, adding the rest of the milk if the dough feels dry. Tip out onto a lightly floured surface and knead for 10 mins, then put in a lightly oiled bowl. Cover and leave to rise for 1 hr 30 mins-2 hrs until doubled in size.
• To make the sauce, heat the oil in a saucepan over a low heat and fry the onion with a large pinch of salt for 12-15 mins, or until the onion is softened and translucent. Add the garlic and fry for 1 min more. Stir in the tomatoes, tomato purée, oregano and sugar. Bring to the boil, then reduce to a simmer and cook uncovered for 15-20 mins, or until the sauce has thickened. Season. If you prefer a smooth sauce, blitz with a hand blender.
• Lightly oil a roughly 33 x 23cm baking tray. Roll the risen dough out slightly with a rolling pin, then stretch it over the tray and into the corners, pushing it up the edges to make a lipped crust. Spread over the tomato sauce and top with most of the mozzarella. Cover and leave to rest for 30 mins.
• Heat the oven to 240C/220C fan/gas 8 with a baking sheet inside to heat up - it should be large enough to hold the pizza tray. Combine the pork, breadcrumbs, egg yolk, fennel seeds and some seasoning in a large bowl. Mix everything with your hands for about 5 mins until well combined, then roll the mixture into 12 balls. Heat the remaining oil in a large non-stick frying pan over a medium heat, and fry the meatballs for 5 mins until evenly browned. Set aside.
• Brush the crust of the pizza with a little oil, then sprinkle over the polenta. Top the pizza with the meatballs, pressing them into the sauce and cheese a little, then scatter over the remaining mozzarella. Immediately slide the pizza tray onto the hot baking sheet and bake for 15-18 mins, or until the pizza is cooked through in the middle and crisp around the edges. Scatter over the parmesan and oregano, then slice into six squares to serve.

MEATBALL 'PIZZA' CASSEROLE

Steps:

• Heat oven to 400ºF.
• Prepare Easy Basic Meatballs as directed, except use 1 lb. each extra-lean ground beef and ground pork, shape the meat mixture into 24 (2-inch) meatballs, and increase the baking time to 15 min. or until meatballs are done (160ºF).
• Unroll 1 pizza crust; press lightly onto bottom of 13x9-inch pan sprayed with cooking spray; spread with half the pizza sauce. Top with meatballs, arranging in 4 rows of 6 meatballs each. Cover with remaining sauce; top with peppers, shredded cheese and Parmesan.
• Unroll remaining pizza dough; place over pizza. Pierce with large fork at 2-1/2-inch intervals to allow steam to escape.
• Bake 20 min. or until golden brown.

PIZZA WITH MEATBALL CRUST

Steps:

• Put a pizza stone or inverted baking sheet on the middle oven rack and preheat to 425 degrees F for 1 hour. Meanwhile, bring the pizza dough to room temperature. Sprinkle a 15-inch round pizza pan with cornmeal.
• Pulse the bacon in a mini food processor until very finely chopped. Mix the ground beef, chopped bacon, parmesan, egg, breadcrumbs, milk, parsley, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl with your hands until combined. Form into 1 1/2-inch meatballs (about 12); arrange on a baking sheet and bake until firm and cooked through, about 10 minutes. Set aside to cool.
• Stretch the dough all the way to the edge of the pizza pan, pressing with your fingertips (lightly oil your hands if the dough is too sticky). Arrange the meatballs evenly around the edge of the dough. Sprinkle the middle with 3/4 cup mozzarella, then top with 1/2 cup sauce. Top the meatballs with the remaining 2 tablespoons sauce and 1/4 cup mozzarella.
• Put the pan on the hot stone and bake until the crust is slightly puffed and golden brown, 20 to 25 minutes. Top with grated parmesan.

QUICK AND EASY PIZZA CRUST

Steps:

• Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
• Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

MEATBALL PARMESAN CALZONES RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut pizza dough into 8 sections on a floured surface.
• Cut pizza dough into 8 sections on a floured surface.
• Spread 1 tablespoon of marinara on flattened dough. Wrap up two meatballs in a slice of mozzarella and place them in the center of the dough. Sprinkle with ½ tablespoon parmesan cheese and some fresh basil.
• With one section, roll out dough until flat and circular.
• Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
• Spread 1 tablespoon of marinara on flattened dough. Wrap up two meatballs in a slice of mozzarella and place them in the center of the dough. Sprinkle with ½ tablespoon parmesan cheese and some fresh basil.
• Place on a parchment-lined baking sheet. Apply egg wash to outside of calzone and sprinkle with black pepper.
• Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
• Bake calzones at 400°F/200°C for 15-20 minutes or until golden brown.
• Place on a parchment-lined baking sheet. Apply egg wash to outside of calzone and sprinkle with black pepper.
• Enjoy!
• Bake calzones for 15-20 minutes or until golden brown.
• Enjoy!