I don’t often cook pizza since delivery pizza is one of our go to meals when we are in a time crunch or I am in a funk. My husband however has shown an interest in making pizza and if you’re like me you always want to encourage any initiative your man takes in the kitchen. Currently he can count the foods he can cook on one hand, but he shows a great deal of promise.
I am on Day 3 of a 10 Day cleanse (my first ever!) and can pretty much only eat fruits, vegetables, eggs, and lean meats. I’m not about to cook something every night that I can’t eat. That leaves my husband and kids two options- eat berries and twigs with me for 10 days or make your own food. Easy choice right?
So let’s just call this a lesson in independence. I assisted my husband in making this pizza the first time and by the second time, he had it down. We used the refrigerated dough from Harris Teeter that is in the Deli Section. If you use frozen dough just let it defrost in the refrigerator for a day or two. If you’re really ambitious, make your own dough.
The meatballs make the recipe a little time-consuming but this recipe makes more meatballs than needed for 1 meal. Throw the rest in a ziploc bag and stick them in the freezer. Put then in the refrigerator to defrost the night before you use them and warm them in the pizza sauce before placing them on the pizza.
Meatball Pizza
- 1/2 pound ground beef
- 1/2 pound hot Italian sausage
- 2 egg whites
- 1/2 cup panko crumbs
- 2 tablespoons chopped parsley
- 1 garlic clove, minced
- 3/4 teaspoon dried oregano
- salt and pepper to taste
- 1 bag refrigerated pizza dough (or frozen)
- cornmeal
- 1/4 cup grated Parmesan, plus more for sprinkling on top
- 1/2-1 cup shredded Mozzarella (depending on how much cheese you like)
- 2/3 cup Pizza Sauce
- 4-6 white mushrooms, sliced
- 1/4 red onion, thinly sliced
- 1/2 tablespoon olive oil
- In a large bowl combine ground beef, sausage, egg whites, panko, Parmesan, parsley, garlic, oregano, salt, and pepper. Mix to combine and form into 1 1/4-inch balls. Place on parchment lined baking sheet. Refrigerate for 1-2 hours.
- Preheat oven to 375 degrees. Bake meatballs for 20 minutes. Let cool and slice in half.
- Heat olive oil in a nonstick skillet and saute onion and mushrooms until just tender.
- Place a pizza stone in oven and turn heat up to 450 degrees.
- Place parchment paper on a pizza peel. Sprinkle with a little cornmeal. Divide dough in 2 pieces and place 1 piece on parchment paper. Spread dough out to make a circle with a raised edge. If dough keeps springing back, let it rest for a few minutes and try again.
- Spread 1/2 sauce on dough and top with 1/2 mozzarella cheese. Evenly top with 1/2 onions and mushrooms and desired amount of meatballs.
- Slide pizza onto baking stone and bake 8-12 minutes. Use pizza peel to remove pizza and sprinkle with grated Parmesan cheese before serving.
- Repeat with other dough piece.
Yield: 2 medium pizzas
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