Tuscan Meatball Pizza Recipe

preheat

Preheat your oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while preheating for at least 30 minutes. If using a pizza steel or sheet pan, preheat accordingly.

Lightly dust a work surface with flour. Stretch or roll the pizza dough into a 12-inch round (about 1/4-inch thick). Transfer to a piece of parchment paper or a lightly floured pizza peel.

Brush the dough lightly with 1 tablespoon extra-virgin olive oil, especially around the rim for a golden crust.

In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 teaspoons minced garlic and sauté 30 seconds until fragrant, taking care not to brown.

Whisk in 1 tablespoon flour and cook 1 minute to form a roux.

Slowly whisk in 1 cup whole milk and 1 cup heavy cream. Bring to a gentle simmer, whisking constantly until slightly thickened (about 3–5 minutes).

Remove from heat and stir in 3 tablespoons grated Parmesan, 3 teaspoons salt, 1 teaspoon black pepper and 1/4 teaspoon crushed red pepper (if using). Taste and adjust salt/pepper. Let the sauce cool 5 minutes so it spreads easily on the dough.

Spread about 3/4 cup of the white sauce evenly over the prepared dough, leaving a 1/2-inch border for the crust.

In a bowl, combine 1/2 cup Panko breadcrumbs and 2 tablespoons milk; let sit 2 minutes until absorbed.

Add 12 oz ground beef, 4 oz ground pork, 2 tablespoons grated Parmesan, 1 large egg, 1 teaspoon minced garlic, 1 tablespoon chopped fresh parsley, 1/2 teaspoon dried oregano, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Mix gently until combined; avoid overworking.

Portion the mixture into 12 small meatballs (about 1 inch / 20–25 g each).

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add meatballs and sear, turning occasionally, until browned on all sides and cooked through, about 6–8 minutes. Transfer to a paper towel-lined plate. (Alternatively, bake on a sheet at 400°F / 200°C for 12–15 minutes.)

Slice meatballs in half or leave whole depending on preference. Distribute meatballs evenly over the sauced dough.

Tear or slice 8 oz fresh mozzarella and arrange evenly over the pizza, placing pieces between and on top of meatballs.

Scatter 3/4 cup marinated tomatoes across the pie — if using sundried tomatoes packed in oil, drain slightly; if using fresh tomatoes, toss 3/4 cup cherry tomatoes halved with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon sugar and let sit 10 minutes before using.

Sprinkle 2 tablespoons grated Parmesan evenly over the top.

Slide the pizza (on parchment or peel) onto the preheated stone or sheet. Bake at 500°F (260°C) for 8–12 minutes, or until crust is golden and cheese is bubbling and lightly browned. Baking time will vary with oven and stone/steel.

Remove pizza from oven. Immediately scatter torn fresh basil leaves over the hot pizza. Drizzle 1 teaspoon extra-virgin olive oil and finish with 1/4 teaspoon coarse sea salt and a pinch (1/8 teaspoon) freshly ground black pepper.

Let rest 2–3 minutes, slice into 6–8 pieces and serve hot.