Wood Fired Meatball Pizza Recipe
Quick and easy way to make tasty meatball topping at home for your pizza in a wood fired oven.
Quick and easy way to make tasty meatball topping at home for your pizza in a wood fired oven.
- for the pie:
- for the meatballs:
- 2 tablespoons of extra virgin olive oil
- 1 lb. of ground beef (80-20 meat to fat)
- 1 lb. of raw italian sausage meat (sweet or hot as you p then get a lb. of fresh italian sausage links and remove from casings
- 1/2 upof seasoned italian bread crumbs
- 1/2 upof grated parmesan cheese
- one or two extra large fresh eggs
- chopped parsley is optional as the sausage is already seasoned
- pizza dough balls for pies
- fresh mozzarella cheese for topping pizza
- fresh washed and dried basil leaves
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Recipe (907g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Step 1: Gather all your ingredients.
- Step 2: Place all the ingredients into a large bowl.
- Step 3: With gloved hands, mix all the ingredients until you get everything well distributed.
- Step 4: Gently form one ounce balls and place on an aluminum covered sheet pan.
- Step 5: Bake in a 375 degree oven for 15 minutes, turn and continue for another 15 minutes.
- Step 6: Remove; allow cooling, cut meatballs in half and store in the refrigerator.
- Step 7: Add the meatball halves as a topping on your pie with mozzarella, tomato sauce and basil.
- Step 8: Bake a normal. Your MeatBall Pizza is ready to EAT.
Baking the meatballs at 375 degrees Fahrenheit for thirty minutes requires careful monitoring to prevent the exterior from scorching before the interior renders its fat. Using ground beef with an 80-20 lean-to-fat ratio provides enough moisture that the meat stays tender inside the crust, whereas leaner grinds dry out quickly under high ambient oven heat. Mixing the ground beef with fresh Italian sausage creates a balanced flavor profile, but shoppers must remove the sausage from its casing before incorporating it into the bowl. Fresh mozzarella contains significantly more moisture than low-moisture block mozzarella, which means tearing the cheese into small pieces and letting them drain on paper towels for ten minutes prevents a watery crust. Fresh basil leaves added before baking will blacken and turn bitter, so scatter them over the pie immediately after it emerges from the oven while the cheese is still bubbling. Storing cooked meatball halves in the refrigerator for up to three days allows the flavors to meld, making meal assembly faster when dinner time arrives.
