Best Meatball Parm Speciality Pizza Recipes

Nick's Cosmic Meatball Pizza image

Provided by Food Network

Time 1h5m

Yield 60 to 70 meatballs

Number Of Ingredients 20

8 ounces white bread (de-crusted, cut into 1/2-inch cubes)
2/3 cup heavy cream
4 cups minced red onion
1 cup grated Parmesan
1 cup minced parsley
6 tablespoons minced garlic
2 teaspoons kosher salt
2 teaspoons fennel seeds
2 teaspoons dried oregano
1 teaspoon ground black pepper
8 ounces pancetta, minced
8 eggs
5 pounds 50/50 pork and beef blend
1 pizza dough ball (use your favorite store bought or make your own)
3 ounces pizza sauce (use your favorite store bought or make your own)
2 meatballs
Fresh mozzarella, sliced, as needed
Ricotta, as needed
Pepperoncini peppers, thinly sliced, as needed
Pickled onions, as needed

Steps:

For the meatballs: Preheat the oven to 425 degrees F.
Combine the white bread and heavy cream in a large mixing bowl. Mash the bread until it is thoroughly broken down. Add the red onions, Parmesan, parsley, garlic, salt, fennel seed, oregano, pepper, pancetta and eggs and mix thoroughly. Add in your pork and beef blend, again mixing until fully incorporated.
Using a 3-ounce ice cream scoop, portion your meatballs onto a sheet tray lined with parchment paper. Align them tightly packed but not touching! Bake until golden brown or the internal temperature reaches 155 degrees F, 8 to 10 minutes.
Remove the meatballs from the oven and place in a cooler or refrigerator until cooled to 40 degrees F.
For one pizza: Preheat the oven to 450 degrees F.
Roll out the dough. Ladle the pizza sauce onto your dough, spreading evenly. (Feel free to add more if you like heavy sauce!) Crumble the meatballs, evenly spreading them out over the entire pizza. Next, add your fresh mozzarella and ricotta cheese. Place in small increments starting along the outside and working your way in to the center. Evenly spread your pepperoncini slices and pickled onions all over the pizza. Cook until golden brown, 15 to 18 minutes. (Depending on how you like your pizza, this time will vary.)

Meatball Parm in a Blanket image

Provided by Food Network

Categories appetizer

Time 35m

Yield 25 to 30 pieces

Number Of Ingredients 5

One 13.8-ounce tube refrigerated thin crust pizza dough
All-purpose flour, for dusting
1 cup pizza or marinara sauce, plus more for dipping
1 cup shredded mozzarella
30 bite-size frozen meatballs, defrosted

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Unroll the dough onto a clean, lightly floured work surface. Slice the dough into 3 equal strips widthwise. Spread a thin layer of pizza sauce, about 2 tablespoons, onto each dough strip, making sure to leave a border without sauce. Sprinkle about 1/4 cup of the cheese onto each strip. Line up the meatballs side by side along the length of each dough strip. You should get about 10 meatballs per strip.
Roll the dough up to cover the meatballs, forming a log. Slice the log in between each meatball, then pinch the dough together on one end of each sliced piece to seal. Put the pieces on the baking sheet pinched-side down (exposed meatball side up). Top each with about a teaspoon of sauce and a sprinkle of cheese.
Bake until the dough is golden brown, 12 to 15 minutes. Let cool a few minutes before serving. Serve with warm pizza or marinara sauce on the side for dipping.