Did I mention, I love the Italians?
Day #2 of the little trilogy I like to call the Meatball Trifecta! (cue the drum roll)
Dough: (MAKES TWO CRUSTS, use one and freeze one)
- 1 teaspoon Active Dry or Instant Yeast- 4 cups All-purpose Flour
- 1 teaspoon Kosher Salt
- 1/3 cup Extra Virgin Olive Oil
TO MAKE THE CRUST:
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. *It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
I make it ahead of time, store it in two separate Ziploc bags and freeze it. Thaw it when needed.
(Recipe from Pioneer Woman)
- 1/2 cup marinara sauce (remember the sauce you had left over from yesterday's meatballs? Use it!)
- 2 cups cheese (use whatever kind suits your fancy and feel free to use more or less.)
- Desired vegetables, pile them on!
- 6 cooked and chopped meatballs (remember the meatballs left over from yesterday's recipe?)
|Disclaimer: There is no way to photograph meatballs cooking and make them look pretty.|
Bake in 500 degree oven for 12-15 minutes (depending on how well done you like your crust).
Transfer to block, slice and serve! I like to pile fresh spinach on top, makes me feel like I'm having a salad too (less guilt, right).
In case you missed day #1 of the trilogy, Meatball Trifecta, click here for the link.