Mega Meatball Pizza
You can order a meatball pizza from the pizza shop or pop a frozen one in the oven, but it’s fun to make your own and you can season the meat exactly how you like it. A sprinkling of cornmeal or flour will keep the pizza dough from sticking to your hands, counter and boards, but don’t overwork the dough or it will become tough. –RR
- 1 pizza dough, store-bought or from your favorite pizza shop
- A palmful of all-purpose flour or cornmeal
- Extra virgin olive oil (EVOO), for drizzling, plus 2 tablespoons
- 2 tablespoons rosemary leaves (a couple of sprigs), finely chopped
- Coarse salt
- 1 1/2 pounds ground sirloin
- 1 medium onion, finely chopped
- 4-6 cloves garlic, finely chopped
- Black pepper
- 1 can tomato paste (6 ounces)
- 1/2 cup grated Parmigiano Reggiano cheese
- A handful of flat leaf parsley, chopped
- 1 teaspoon dried oregano
- 3/4 pound fresh mozzarella or brick mozzarella, sliced or grated
Pre-heat the oven to 425°F.
On a round pizza stone or pan or on a rectangular baking sheet, use 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 EVOO, then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with EVOO, 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 two tablespoons EVOO, about two turns of the pan, followed by the meat. Brown and crumble the meat for a couple of minutes, then add the onion 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 the pizza crust from oven and top with the meat. Arrange the cheese over the pizza, working to edges. Return the pizza to the oven and bake until cheese is golden, another 10-12 minutes.