Glad Pizza Friday!
Not less than, that’s what it’s in our home… and has been on a weekly foundation for some time now.
Each the idea of “Pizza Friday” and the thought of meatball pizza originated with my husband – I can’t declare any credit score for both!
I had no downside adopting the custom of constructing do-it-yourself pizza each Friday evening, however it took me a short time to heat as much as the thought of meatballs on pizza; one thing I had by no means eaten, or a lot much less heard of. To not be deterred, John talked me into it, and I’m so glad he did as a result of this pizza was gooooood.
I deliberate forward – as I usually do in relation to weekly menu planning – and made spaghetti & do-it-yourself meatballs earlier within the week so we’d have leftovers for the pizza.
I actually don’t actually observe a precise recipe once I make meatballs. I merely mixed a pound of natural grass-fed beef with some do-it-yourself breadcrumbs, (from 1 giant slice of complete wheat bread, toasted and pulsed within the meals processor), salt and pepper, contemporary parsley, dried Italian herbs, and some tablespoons of do-it-yourself marinara sauce. The shaped meatballs (just a little bit larger than a golfball) had been browned on all sides in some olive oil, after which simmered in marinara sauce till cooked via.
Now onto the pizza!
I’m a fan of Entire Meals frozen natural complete wheat pizza dough, and hold a few kilos readily available always. I do know some individuals swear by do-it-yourself dough – and I’m all for that – however pre-made variations are a lot extra handy. Simply promise me you’ll attempt dough for those who’ve been shopping for pre-baked crusts… that are nowhere close to pretty much as good.
The thinly rolled-out dough is topped with marinara sauce, each shredded cheddar and mozzarella cheese (a tip John picked up from a pal whose household owns a pizza place), and naturally the sliced leftover meatballs.
The decision? I shouldn’t second guess my husband in relation to meal concepts. This was incredible, and will certainly be a part of our pizza rotation!
Meatball Pizza
by Lauren Zembron
Prep Time: 10 minutes
Prepare dinner Time: 13 minutes
Key phrases: bake primary pizza entree
Elements (1 pizza pie)
- 1 lb ball complete wheat pizza dough, at room temperature (I at all times use the ww dough within the freezer part at Entire Meals)
- olive oil, for drizzling
- flour, for rolling
- 1/2 cup (give or take) pizza/marinara sauce (I used my do-it-yourself marinara)
- 1 cup freshly grated gentle cheddar, resembling Cabot
- 1 cup freshly grated part-skim mozzarella
- leftover meatballs out of your favourite recipe
- non-compulsory add-ons, resembling garlic powder, dried oregano, and purple pepper flakes
Directions
Preheat oven to 450°F.
Frivolously drizzle olive oil on a rimless baking sheet.
Frivolously flour a clear work floor and roll dough out till desired thickness (I purpose for about 1/4 inch).
Rigorously switch the rolled-out dough to the ready baking sheet. Unfold the marinara sauce evenly over the dough and high with shredded cheese.
Slice or roughly chop meatballs and scatter evenly over the pizza.
Bake for 8 minutes. Rigorously take away the baking sheet from beneath the pizza and proceed to bake – immediately on the oven rack – for five minutes or till the crust is golden brown and the cheese is melted.