Pizza With Meatball Crust Recipes

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.

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!

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.

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.

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.

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.