Best Meatball Parm Speciality Pizza Recipes

MEATBALL PARM IN A BLANKET

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.

THE BEST MEATBALL PIZZA RECIPE

Steps:

• Set aside 1/2 cup meatball mixture. Form remaining mixture into small balls, roughly 3/4 inch in diameter. Set aside on a plate in the refrigerator.
• Place a Baking Steel on the top rack of the oven directly under the broiler and preheat oven to its highest possible temperature.
• Heat 2 tablespoons (30ml) oil in a medium saucepan over high heat until shimmering. Add reserved meatball mixture and cook, breaking mixture up with a spoon, until lightly browned, about 3 minutes. Add sauce and half of basil, stir to combine, and bring to a simmer.
• Add meatballs, dropping them into the simmering sauce one at a time. Cook, without moving, until meatballs are starting to set, about 2 minutes. Carefully turn meatballs in sauce and continue to cook, stirring gently and occasionally, until meatballs are fully cooked, about 3 more minutes.
• Using a slotted spoon, transfer meatballs to a bowl or plate, taking along as little sauce as possible. Discard cooked basil.
• Turn a single dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the rest. Gently stretch dough by draping over knuckles, forming a 12- to 14-inch circle about 1/4 inch thick. Transfer to a pizza peel.
• Switch broiler on high. Spread approximately 2/3 cup sauce evenly over surface of crust, leaving a 1/2- to 1-inch border. Evenly spread one-third of cheese over sauce. Add one-third of meatballs. Drizzle with 1 tablespoon (15ml) olive oil and sprinkle with remaining basil leaves and salt. Slide pizza onto Baking Steel and bake until cheese is melted, with some browned spots, and crust is golden brown and puffed, 3 to 5 minutes. Transfer to a cutting board, sprinkle with 1/2 ounce Romano or Parmesan cheese, slice, and serve immediately.
• Repeat steps 6 and 7 with remaining 2 dough balls, remaining sauce, cheese, meatballs, basil leaves, oil, salt, and Romano or Parmesan.

DEEP-DISH MEATBALL MARINARA PIZZA

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.