Description
A delicious thick crust meatball pizza recipe that combines savory meatballs, rich cheeses, and a flavorful tomato sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- ⅓ cup seasoned bread crumbs (Italian-style)
- 2 tablespoons milk
- 1 teaspoon minced garlic
- 2 tablespoons chopped fresh parsley
- 8 ounces ground pork
- ½ teaspoon dried oregano
- ½ medium white onion, diced finely
- 8 ounces ground beef
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- 1 large egg
- ½ teaspoon black pepper
- ½ large yellow onion, chopped up
- 1½ teaspoons Italian herb blend
- ½ teaspoon kosher salt
- 1 cup Monterey Jack cheese, grated
- 16 ounces pizza dough
- 1 jalapeño, de-seeded and chopped (optional)
- 2 cups sharp cheddar cheese, shredded
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon garlic, minced
- ½ cup tomato-based pizza sauce
Instructions
- Crank your oven up to 400°F. Put parchment on a baking tray and keep it ready nearby.
- Pour milk over the bread crumbs in a big bowl. Let it sit for about 5 minutes.
- Warm up olive oil in a medium pan over medium heat. Toss in the finely diced white onion and stir for 5-6 minutes until soft. Move the cooked onions to the bread crumb bowl.
- Into the bowl, add the pork, beef, egg, parsley, garlic, salt, pepper, oregano, and red pepper flakes. Stir just enough to combine everything, but don’t overdo it.
- Split the mixture into 24 even pieces. Roll into balls and space them about half an inch apart on the baking tray. Cook for 15-17 minutes, ensuring they’re all the way done.
- Bump up the oven temp to 450°F.
- Melt butter with olive oil in a large skillet over medium heat. Add diced yellow onion and jalapeño (if using). Cook for 6-7 minutes to soften, then toss in garlic, the Italian seasoning mix, and salt. Keep cooking another minute.
- Flatten the dough into an 11-inch round and spread it in a greased 9-inch springform pan, letting it come an inch up the sides.
- Smear the pizza sauce on the dough. In a separate dish, mix up cooked meatballs, sautéed onion mixture, Monterey Jack cheese, and cheddar cheese. Spread the mix onto the sauced dough.
- Pop the pizza into the 450°F oven for 20 minutes. Cover loosely with foil and give it another 5-7 minutes. Rest it 10-15 minutes, then remove the pan and cut into pieces.
Notes
- Feel free to customize by adding your favorite toppings.
- Leftover meatballs can be stored in the refrigerator for up to 3 days.
- This dish can be made ahead of time and baked just before serving.
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Meatball Pizza, Thick Crust, Pizza Recipe, Italian Dish, Homemade Pizza