After all the veggie dishes I’ve been sharing lately, I figured it was high time to share something a little different. Enter the Meatball Pizza. This is one of those pizzas that I always saw on pizza parlor menus but never ordered. It just seemed so weird to me. Meatballs…on a pizza? But it totally works. Each bite that is not filled with scrumptious meatball goodness is filled with melted cheese goodness. You can’t beat that.
There are a few of keys to this pizza. One is to cook the meatballs all the way through before you put them on the pizza. If you don’t do this then the rest of your pizza will be done a long time before the meatballs finish cooking. Second, cheese. You want lots of it. I usually put between 1 1/2 cups – 2 cups on a pizza. This pizza gets 2 1/2 cups. That way any bite that doesn’t have meatballs is loaded with cheese.
And finally the sauce.
For this pizza, you want a simple marinara sauce. You don’t want something that is going to overpower the flavor of the meatballs. The marinara sauce is simply a can of whole tomatoes that you crush up by hand then season with garlic, oregano, crushed red pepper, salt, pepper and olive oil. It’s so simple and so unbelievably delicious on this pizza.
For a pizza that I always shied away from, I must say that the inventors of the meatball pizza new what they were doing as it has started to make regular appearances on our Friday Night Pizza Night table.