This meatball pizza is so incredible. With homemade meatballs and a crispy, chewy crust it’s pizza perfection.

I find making homemade pizza to be a very enjoyable activity. It’s very satisfying to roll out that crust and the possibilities for toppings are endless.  

You can really use your imagination and come up with some amazing combinations. I also feel a lot better about eating a homemade pizza versus delivery or frozen pizza.

You have control over all of the ingredients, so you can make it as healthy as you like.

My inspiration for this recipe came from a meatball pizza we had while vacationing in New York. I had never had one before, but it was absolutely amazing!

So I set out to make my own homemade version. It did not disappoint.

For my version, I use my favorite baked meatball recipe as well as a no-cook pizza sauce, fresh mozzarella and fresh basil. Then I bake it in a 500 degree oven.

The super hot temperature is the secret to a super crispy crust and the pizza only takes about 10 minutes to cook. It turns out perfectly every time.  

What ingredients are needed for this pizza recipe?

• Pizza dough of your choice
• Pizza sauce
• Meatballs, homemade or store bought
• Fresh mozzarella cheese
• Dried Italian seasoning
• Parmesan cheese
• Fresh basil

What equipment is helpful for making pizza?

• A pizza stone will get you a good result, but a metal pizza pan will also work if that’s what you have.
• A pizza peel is essential for transferring the pizza to the pizza stone. If you don’t have one, the back of a baking sheet will also work.
• A Rolling pin is very helpful for getting the dough thin enough.

Tips and tricks for making this Meatball Pizza

• If your dough has been in the refrigerator, let it rest at room temperature for about 15 minutes to take the chill off. It will roll out easier, if it’s closer to room temperature.
• Make sure you put a fairly generous amount of cornmeal on your pizza peel. This will insure that the pizza will easily slide off of it onto the baking stone.
• Preheat the pizza stone while the oven is preheating.
• Be careful not to add too much sauce onto the crust and maintain a 1 inch border. If there’s too much sauce, the crust will be soggy.
• The meatballs should be sliced relatively thin, no more than 1/4 inch for the best result.
• Don’t add the fresh basil until after the pizza has come out of the oven.
• Let the pizza cool for about 5 minutes after it comes out of the oven. It will be easier to slice and serve if it’s had a chance to cool slightly.

More pizza and flatbread recipes you’ll love

• Easy Deep Dish Pizza Casserole
• Philly Cheesesteak Flatbread
• Smoked Salmon Flatbread
• Homemade Supreme Pizza
• BBQ Pulled Pork Pizza

 

 

 

 

ENJOY!

 

 

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4 Little Fergusons