MEATBALL PIZZA
I always keep meatballs and pizza crusts in the freezer to make this specialty on the spur of the moment. Add a tossed salad and you have a delicious dinner. -Mary Humeniuk-Smith, Perry Hall, Maryland
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 321 calories, Fat 16g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.
MEATBALL PIZZA
this is very good, and easy to make. When we have friends over i have to fry some onions in nonstick pan, and add to pizza that the way they like meatballs & onions.
Provided by sheila
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
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 PIZZAS
These personal pita-pizzas cook up nice and crisp.
Provided by Martha Stewart
Categories Ground Beef Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degree. Place pitas on a baking sheet. Dividing evenly, layer with mozzarella, onion, and tomato. Top each pita with 4 meatballs, pressing to push them in.
- Bake until meatballs are cooked through, cheese is melted, and pitas are crisp, about 20 minutes. Serve immediately.
Nutrition Facts : Calories 426 g, Fat 15 g, Fiber 5 g, Protein 32 g
MEGA MEATBALL PIZZA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 14
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, 2 turns of the pan, 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 cheese, parsley and oregano.
- Remove pizza crust from oven and top with meat. Arrange cheese over the pizza, working to edges. Return the pizza to the oven and bake until cheese is golden, another 10 to 12 minutes.
MEATBALL PIZZA
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.
PIZZA MEATBALLS
Steps:
- Preheat oven to 350 degrees. Line a flat baking sheet with parchment paper. In a large bowl add ground beef, onion powder, egg, panko crumbs, garlic, Worcestershire, salt, pepper, couple dashes of Italian seasoning. Mix thoroughly. Shape into 1-inch balls. Push in to the mixture a cube of cheese. Reshape the meatball. Place on lined baking sheet. Do this until all of the meatballs have been formed. Bake in the oven until browned, about 15 to 20 minutes. If the cheese cube that was used is too big it will melt out of the meatball.
- In a slow cooker, on medium heat add the tomato sauce, crushed tomatoes, Italian seasonings (to taste) onion, and garlic. Keep hot while the meatballs cook. Add the meatballs once they are done cooking. Serve with toothpicks. The sauce can be heated on stove top.
NICK'S COSMIC MEATBALL PIZZA
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 60 to 70 meatballs
Number Of Ingredients 20
Steps:
- For the meatballs: Preheat the oven to 425 degrees F.
- Combine the white bread and heavy cream in a large mixing bowl. Mash the bread until it is thoroughly broken down. Add the red onions, Parmesan, parsley, garlic, salt, fennel seed, oregano, pepper, pancetta and eggs and mix thoroughly. Add in your pork and beef blend, again mixing until fully incorporated.
- Using a 3-ounce ice cream scoop, portion your meatballs onto a sheet tray lined with parchment paper. Align them tightly packed but not touching! Bake until golden brown or the internal temperature reaches 155 degrees F, 8 to 10 minutes.
- Remove the meatballs from the oven and place in a cooler or refrigerator until cooled to 40 degrees F.
- For one pizza: Preheat the oven to 450 degrees F.
- Roll out the dough. Ladle the pizza sauce onto your dough, spreading evenly. (Feel free to add more if you like heavy sauce!) Crumble the meatballs, evenly spreading them out over the entire pizza. Next, add your fresh mozzarella and ricotta cheese. Place in small increments starting along the outside and working your way in to the center. Evenly spread your pepperoncini slices and pickled onions all over the pizza. Cook until golden brown, 15 to 18 minutes. (Depending on how you like your pizza, this time will vary.)
MEATBALL PIZZA, SICILIAN-STYLE
Square pizzas are great for anyone who doesn't have a pizza stone: We are going to stretch the dough over a greased baking sheet, then let the dough rise again before topping it with homemade meatballs and a roasted pepper honey.
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 1 pizza
Number Of Ingredients 24
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.
DEEP-DISH MEATBALL MARINARA PIZZA
Be inspired by America's deep-dish pizzas and make our meatball marinara version with a lip-smacking sauce. It takes a little effort, but it's well worth it
Provided by Esther Clark
Categories Dinner, Supper
Time 2h
Number Of Ingredients 21
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.
Nutrition Facts : Calories 686 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1.7 milligram of sodium
MEATBALL 'PIZZA' CASSEROLE
Win over the whole crowd with our Meatball 'Pizza' Casserole. Whether they like pizza, meatballs or peppers, our Meatball 'Pizza' Casserole has it all.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 12 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 390, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
PIZZA MEATBALLS
YUMMY YUMMY meatballs you'll love these (TIP I like to do the sauce on the stove top takes about 15 min rather then the 1.5 hours in the slowcooker)
Provided by chefiecamacho
Categories Meatballs
Time 1h45m
Yield 15-20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line a flat baking sheet with parchment paper.
- In a large bowl add ground beef, onion powder, egg, bread crumbs, garlic, Worcestershire, salt, pepper, couple dashes of Italian seasoning. Mix thoroughly. Shape into 1-inch balls. Push in to the mixture a cube of cheese. Reshape the meatball. Place on lined baking sheet. Do this until all of the meatballs have been formed.
- Bake in the oven until browned, about 15 to 20 minutes. If the cheese cube that was used is too big it will melt out of the meatball.
- In a slow cooker, on medium heat add the tomato sauce, crushed tomatoes, Italian seasonings (to taste) onion, and garlic. Keep hot while the meatballs cook. Add the meatballs once they are done cooking. Serve with toothpicks. The sauce can be heated on stove top.
Nutrition Facts : Calories 205.8, Fat 11.1, SaturatedFat 4.9, Cholesterol 55.3, Sodium 611.4, Carbohydrate 12.1, Fiber 1.9, Sugar 3.4, Protein 14.7
MEGA MEATBALL PIZZA
This is a Rachael Ray recipe. It is not a pizza covered with individual meatballs, it is a pizza where the topping tastes like a meatball.
Provided by KelBel
Categories Cheese
Time 32m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 823.4, Fat 58.6, SaturatedFat 25.1, Cholesterol 192.2, Sodium 1738.6, Carbohydrate 15.2, Fiber 2.9, Sugar 7.5, Protein 58.8
MEATBALL PIZZA
Make a Meatball Pizza using this recipe from My Food and Family. Mix up your usual meatball order and try them on something other than spaghetti or a sub.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 4 servings
Number Of Ingredients 4
Steps:
- Prepare and bake Easy Basic Meatballs; cool slightly.
- Heat oven to 400ºF. Cut 6 meatballs into 1/4-inch-thick slices. (See tip for what to do with remaining meatballs.)
- Spread pizza crust with pasta sauce; top with meatball slices and cheese.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 360, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g
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