Ingredients
Meatball Pizza Recipe
F
For the Meatball
o
olive oil
g
½ pound 90/10 ground beef
g
½ pound ground pork
c
1 chopped shallot
c
2 chopped garlic cloves
e
1 egg
s
1 tsp salt
p
½ tsp pepper
b
¼ cup bread crumbs
g
¼ cup grated parmesan
f
1 tbs fresh parsley
F
For the Pizza
T
Tomato Sauce (herby version)
g
grated pecorino romano
s
1 cup shredded low moisture whole milk mozzarella
o
3 slices of provolone
M
Meatball Mixture
o
¼ ball of fresh mozzarella thinly sliced
r
5 - 6 tbsp ricotta
s
salt
p
pepper
p
parmigiana Reggiano
o
olive oil
b
basil
Pizza Sauce
F
For the Basic Sauce
c
1 can crushed tomatoes
s
1 tsp salt
F
For the Herby Variation
s
1 tsp salt
b
2 basil leaves
o
½ tsp oregano
o
1 tsp olive oil
12/21 Sourdough Recipe
b
350 g bread flour
a
150 g all purpose flour
s
100 g sourdough starter
c
320 g cold water
s
13 g salt
s
10 g sugar
o
10 g olive oil
Directions
Meatball Pizza Recipe
1
Preheat your oven to 500-550 degrees on the convection setting for an hour with baking steel inside.
2
For the Prepare the meatball mixture
1
Heat 2-3 tbs of oil in a skillet on medium/high heat
o
olive oil
2
Add all ingredients to a large mixing bowl
g
½ pound 90/10 ground beef
g
½ pound ground pork
c
1 chopped shallot
c
2 chopped garlic cloves
e
1 egg
s
1 tsp salt
p
½ tsp pepper
b
¼ cup bread crumbs
g
¼ cup grated parmesan
f
1 tbs fresh parsley
3
Thoroughly mix with your hands until everything is well combined.
4
Spread the meat mixture evening in the pan, pressing down to flatten to cover the entire bottom of the skillet.
5
Let the meat cook without touching for 4-5 minutes. We want a nice crust.
6
Break into several 2-3 large pieces to flip over as a whole, and continue cooking for 3-4 minutes. We are aiming for a crust on both sides, while the center is still a little pink (it'll finish in the oven).
7
Kill the flame, break up the meat with your spatula and set aside.
8
For the For the Pizza
1
Stretch your dough to 14-16 inches on top of pizza peel. The dough recipe I used is in the caption but you can use any dough recipe you'd like.
2
Spread a thin layer of sauce on top (we will top with more at the end)
T
Tomato Sauce (herby version)
3
Sprinkle on a handful of pecorino romano
g
grated pecorino romano
4
Spread your whole milk mozzarella
s
1 cup shredded low moisture whole milk mozzarella
5
Tear up your provolone slices and place around the pizza.
o
3 slices of provolone
6
Lay down a layer of your meatball mixture. You may have extra; just use for a quick pasta dish later :)
M
Meatball Mixture
7
Spread out your fresh mozzarella
o
¼ ball of fresh mozzarella thinly sliced
8
Spread out your ricotta. I like to season mine with salt and pepper.
r
5 - 6 tbsp ricotta
s
salt
p
pepper
9
Optional, but recommended layer of olive oil around the crust
o
olive oil
10
Launch into the oven on your baking steel and bake for 8 minutes.
11
Let cool on a cooling rack for two minutes.
12
Slice and finish with parm and fresh basil. Enjoy!
p
parmigiana Reggiano
b
basil
Pizza Sauce
1
For the Basic Sauce
1
Combine 1 can of crushed tomatoes with 1 teaspoon of salt. My go-to is Bianco DiNapoli
2
For the Herby Variation
1
Add 1 teaspoon of salt, 2 basil leaves, 1/2 teaspoon of oregano, and 1 teaspoon of olive oil to the basic sauce.
2
Lightly pulse with a blender or immersion blender. Do not overdo the blending.
3
Serve immediately or store in the fridge for up to 2-3 days.
12/21 Sourdough Recipe
1
This recipe yields dough for 2 14-16 inch pizzas
2
In your stand mixer, add your cold water first.
3
Then add your sourdough starter.
4
Mix with a fork or whisk to break up the starter
5
Then add your flour and sugar
6
mix on low for 8-10 minutes with a desired temperature of 60 degrees on the dough
7
cover and rest for 30 minutes
8
add salt and mix on low for three minutes
9
add oil (slowly) and mix at medium speed until incorporated
10
mix on low until the temperature reaches 70-72 degrees.
11
cover for 30 minutes
12
do one set of stretch and folds
13
store in the fridge for 1-2 days
14
make dough balls 5 hours before making pizza.
