Deep Dish Meatball Pizza
Ready in 35 minutes
Serves 4 people
Adapted from recipe by Martha Stewart
1 tablespoon olive oil, plus more for pie plate
12 ounces pizza dough, thawed if frozen1 package Pine View Farms' all beef or beef 'n pork meatballs, thawed.
1/4 cup Three-Ingredient Marinara or store bought marinara sauce
2 tablespoons grated Parmesan, divided
2/3 cup shredded whole-milk mozzarella (2 ounces)
Fresh basil leaves, for serving
Note: one pack of meatballs can make 2 pizzas, especially if you slice the meatballs in half prior to putting on the pizza.
- Preheat oven to 450 degrees. Coat a 9-inch glass pie plate with olive oil. Stretch dough to an 8-inch round, then press into bottom and up sides of plate. If dough springs back, let rest 5 minutes before continuing.
- Place meatballs on a parchment lined sheet and roast for 10 minutes or until no longer pink in the center. Remove from oven. [to make the meatballs go farther, cut them in half and scatter on pizza. It's plenty of meat! In fact, one pack of meatballs will make 2 pizzas.]
- Spread marinara over bottom of dough, then top with half of each cheese. Scatter meatballs on pizza. Top with remaining chees
- Drizzle pizza with oil. Season with salt and pepper. Bake until cooked through and crust is crisp and golden, 15 to 20 minutes. Sprinkle with basil. Let cool 5 minutes before serving.