Sunday, August 2, 2015

Meatball Pizza

I had a pound of extra ground beef that needed a home.  What better than resting on top of a pizza?  Little meatballs nestled in cheese and sauce.  The red pepper slices are a little camera shy and hide until the cheese but they added a nice flavor to the pizza.




Meatball Pizza

Meatballs ~

1 pound extra lean ground beef
1 large egg
1/4 cup bread crumbs
2 tbsp milk
1/2 tsp oregano
1/2 tsp salt
1/4 tsp freshly ground pepper
1 clove garlic, grated

Mix all the ingredients together and shape into small meatballs.  Place on a non-stick baking sheet and bake for 25 minutes at 350°.



Pizza Dough ~

2/3 cup warm water
1 tbsp extra virgin olive oil
1/2 tsp sugar
1 pkg active dry yeast

Combine the above in a 2 cup glass measuring cup.  Let sit for 10 minutes.

In a small bowl, combine 1 3/4 cups flour and 1/2 tsp salt.  Pour in the yeast measure and stir with a wooden spoon.  Turn out onto a lightly dusted board and knead for 3 minutes.  Place a teaspoon of olive oil into the bowl and return the dough, turning to coat the oil on all sides.  Cover and allow to rise until doubled.  Punch down and knead again.  Cover and let rest for a half hour before taking out to use.  Spread out evenly on a pizza pan and pinch up the sides.

Pizza Sauce

1 - 6 oz can of tomato paste
1 - 8 oz can of tomato sauce
1 tsp oregano
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp basil
1/2 tsp sea salt
1/2 tsp sugar
1/4 tsp freshly ground pepper
1/8 tsp crushed red pepper flakes

Put everything in a small saucepan and heat.  Super easy sauce.

Top the dough with pizza sauce (however much you like ~ I froze the remainder for the next pizza).  Top with peppers, mushrooms or whatever you like.  Spread 1 cup shredded cheddar cheese and 1 cup shredded Fontina cheese.  Spread out the mini meatballs.  Place in a 350° for 20-25 minutes.