Meatball Pizza, that's amore!

I love the Italians...they gave us pizza! 

Did I mention, I love the Italians?

Day #2 of the little trilogy I like to call the Meatball Trifecta!  (cue the drum roll)

Tada....

 

Meatball Pizza

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)

Toppings:

- 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?)

Assembly:

Brown meatballs in skillet with 2 tablespoons of butter until brown all the way through (see Spaghetti & Meatballs recipe for specific instructions).

Disclaimer: There is no way to photograph meatballs cooking and make them look pretty.

Let cool and chop (I use a plastic cutting board that can be placed in the dishwasher. There's something about cutting meat and vegetables on the same board that gives me the creeps, even if it's cooked meat! Eek!)

Roll out pizza dough on flowered surface (roll pretty thin to ensure thorough cooking). Transfer to baking sheet. I love rolling dough, it's freeform!

Spread marinara sauce on rolled dough.

Add 1st layer of cheese.

Then add vegetables (see previous Chop Shop post on easy meal prep).

Add 2nd layer of cheese.

Finally, add those repurposed meatballs (delicious for the 2nd time)!

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).

That's amore!

In case you missed day #1 of the trilogy, Meatball Trifecta, click here for the link.