Introduction to Meatball Pizza Thick Crust
Hey there, fellow food lovers! If you’re like me, life gets busy, and sometimes finding time to whip up a home-cooked meal feels impossible. That’s where my Meatball Pizza Thick Crust shines—it’s the ultimate comfort food that’s not only hearty but also easy to make! With a thick, fluffy crust and meatballs bursting with flavor, this dish is sure to impress your loved ones. Whether it’s a casual Friday night or a special family gathering, this pizza is your quick solution for satisfying both hungry bellies and busy schedules.
Why You’ll Love This Meatball Pizza Thick Crust
This Meatball Pizza Thick Crust is everything you need for a stress-free dinner. It combines ease and flavor, allowing you to whip up a mouthwatering meal in no time. The flavors meld beautifully, with every bite bringing cheesy and savory goodness. Plus, it’s customizable! You can tweak ingredients to fit your family’s preferences. Trust me, this recipe will become a beloved favorite in your household, perfect for busy nights!
Ingredients for Meatball Pizza Thick Crust
Gathering your ingredients is part of the joy in cooking! Here’s what you’ll need to create this amazing Meatball Pizza Thick Crust:
- Olive oil: This liquid gold adds flavor and moisture to your dish.
- Seasoned bread crumbs: Italian-style crumbs provide texture and absorb moisture for meatballs.
- Milk: Just a little splash helps to soften the bread crumbs while mixing.
- Minced garlic: Adds a warm, aromatic kick that makes every bite memorable.
- Fresh parsley: This vibrant herb brightens up the meatball mixture.
- Ground pork: For a juicy and flavorful base, pork shines in these meatballs.
- Dried oregano: A classic herb that gives that Italian touch to our dish.
- White onion: Fine diced for the meatball mix, this adds sweetness and depth.
- Ground beef: The heartiness of beef rounds out the meatball flavor.
- Crushed red pepper flakes: Optional, but they’ll add just the right amount of kick!
- Kosher salt: Enhances all the flavors and keeps everything well-seasoned.
- Large egg: Acts as a binder, helping the meatballs hold their shape.
- Black pepper: A pantry staple that brings a touch of spice to balance rich flavors.
- Yellow onion: Chopped and sautéed for the pizza topping, this adds a sweet layer.
- Italian herb blend: A mix of herbs that deepens the flavor profile of your pizza.
- Monterey Jack cheese: This creamy cheese melts beautifully and adds richness.
- Pizza dough: The foundation of your dish, giving it that thick, satisfying crust.
- Jalapeño: Optional for those who like a bit of heat—dice it up for an extra kick!
- Sharp cheddar cheese: For that tangy taste, this cheese gives a lovely sharpness.
- Unsalted butter: Used for sautéing, it adds richness to the onion mix.
- Garlic, minced: Extra garlic is always welcome in my kitchen for an aromatic boost.
- Tomato-based pizza sauce: The essential sweet and tangy layer that brings it all together.
All these ingredients come together to create a delicious flavor explosion! For exact measurements, just scroll to the bottom of the article, where you can find everything you need to get cooking!
How to Make Meatball Pizza Thick Crust
Preheat and Prepare Your Oven
First things first, let’s crank up that oven! Preheat it to 400°F. Grab a baking tray and line it with parchment paper. This helps the meatballs cook evenly while keeping them from sticking. Trust me; you’ll be thanking yourself later when you don’t have to scrub a sticky tray!
Soak the Breadcrumbs
Next, you’ll want to pour some milk over the seasoned breadcrumbs in a large bowl. This step is crucial; it allows the breadcrumbs to soak up the milk for about five minutes. The moisture makes for tender and juicy meatballs!
Sauté the Onions
Meanwhile, in a medium pan, add a little olive oil over medium heat. Toss in the finely diced white onion and sauté until they’re soft, approximately 5 to 6 minutes. Once they’re ready, transfer those cooked onions into the breadcrumb bowl. The aroma will make you want to dive in right then and there!
Make the Meatball Mixture
Now, let’s transform that breadcrumb and onion mix into a meatball masterpiece. To the bowl, add the ground pork, ground beef, egg, parsley, minced garlic, and seasonings. Stir lightly until everything combines—remember, don’t overmix! A gentle touch ensures tender meatballs, not tough ones.
Shape and Bake the Meatballs
Time to shape up! Divide the meat mixture into 24 even portions. Roll them into small balls, spacing each one about half an inch apart on the prepared baking tray. Pop those in the oven for about 15 to 17 minutes, or until they’re fully cooked. You’ll know they’re ready when they’re golden brown and irresistible!
Prepare the Pizza Base
As those meatballs bake, let’s prepare the pizza base. Increase the oven temperature to 450°F. Take the pizza dough and flatten it into an 11-inch round. Grease a 9-inch springform pan and lay the dough in, letting it rise up about an inch along the sides. This thick crust will hold all those delicious toppings perfectly!
Assemble the Pizza
Now for the fun part! Spread the tomato-based pizza sauce over the dough evenly. In another bowl, mix the cooked meatballs, sautéed onion mixture, Monterey Jack cheese, and sharp cheddar cheese. Spread this savory filling on top of the sauced dough liberally. Your mouth should be watering by now!
Final Bake and Serve
Pop your assembled pizza into the oven and bake for 20 minutes. After that, cover it loosely with foil. Give it another 5 to 7 minutes in the heat to make sure everything is bubbling and the cheese is gooey. Once it’s out, let it rest for 10 to 15 minutes before removing the pan and slicing. Trust me, patience here is key!
Tips for Success
- Use fresh ingredients for the best flavor, especially with herbs and cheese.
- Don’t rush the meatball mixture—gentle mixing gives the perfect texture.
- Let the pizza rest after baking. This helps set the layers, making slicing easier.
- Experiment with different cheeses for unique flavor profiles!
- Keep an eye on cooking times, as ovens can vary.
Equipment Needed
- Baking tray: A rimmed baking sheet works perfectly; a large cast-iron skillet is also an alternative.
- Parchment paper: For easy cleanup; foil can be used in a pinch, but it’s less effective.
- Mixing bowls: A large bowl for the meatball mixture, and a smaller one for cheese and toppings.
- Springform pan: Essential for a thick crust; a deep dish or round cake pan works too.
- Medium skillet: For sautéing—any nonstick skillet gets the job done.
Variations
- Meat Substitutes: Try swapping ground pork and beef for turkey or chicken for a lighter option.
- Vegetarian Version: Use plant-based meat alternatives or roasted veggies like mushrooms and bell peppers to create a delicious meatless pizza.
- Cheese Options: Experiment with different cheeses like mozzarella, gouda, or feta for unique flavor profiles.
- Gluten-Free Dough: Use gluten-free pizza dough or cauliflower crust to make it suitable for gluten-sensitive diets.
- Extra Spice: Add jalapeños or red pepper flakes to the meatball mixture for an extra kick!
Serving Suggestions
- Side Salads: A crisp Caesar or mixed greens salad pairs wonderfully, balancing flavors.
- Dipping Sauces: Serve with extra pizza sauce or a creamy ranch for dunking.
- Beverage Pairing: Enjoy with a chilled soda, iced tea, or a light red wine.
- Presentation: Slice into wedges and drizzle with balsamic glaze for a gourmet touch!
FAQs about Meatball Pizza Thick Crust
Can I use store-bought pizza dough for this Meatball Pizza Thick Crust?
Absolutely! Store-bought dough can save you time and still result in a delicious pizza. Just make sure to let it come to room temperature before shaping.
What’s the best way to store leftovers?
Transfer any leftover pizza to an airtight container and keep it in the fridge for up to three days. Reheat slices in the oven for that freshly baked taste!
Can I freeze this Meatball Pizza Thick Crust?
Yes! You can freeze the fully assembled pizza before baking. Wrap it tightly in plastic wrap, then foil. Bake from frozen, just add a few extra minutes to the cooking time!
What are some delicious toppings I can add?
Feel free to get creative! Bell peppers, olives, extra cheese, or even some fresh basil make fantastic additions. Customize it to suit your taste!
Is this Meatball Pizza Thick Crust kid-friendly?
Definitely! Kids will love the cheesy, savory goodness. Plus, you can let them help assemble the pizza for a fun cooking activity!
Final Thoughts
Cooking this Meatball Pizza Thick Crust brings back cherished memories for me—moments of laughter, family gatherings, and the smell of something truly special wafting through the house. It’s not just a meal; it’s an experience that invites everyone to gather around the table. This pizza is a perfect blend of comfort and creativity. It bridges the gap between busy nights and satisfying family feasts. So, grab your apron, unleash your inner chef, and let this delightful dish whisk you away to a flavor haven. Trust me, your loved ones will thank you with every delicious slice!
Print
Meatball Pizza Thick Crust
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten Free
Description
A delicious Meatball Pizza with a thick crust, loaded with flavors and cheesy goodness.
Ingredients
- 1 tablespoon olive oil
- ⅓ cup seasoned bread crumbs (Italian-style)
- 2 tablespoons milk
- 1 teaspoon minced garlic
- 2 tablespoons chopped fresh parsley
- 8 ounces ground pork
- ½ teaspoon dried oregano
- ½ medium white onion, diced finely
- 8 ounces ground beef
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- 1 large egg
- ½ teaspoon black pepper
- ½ large yellow onion, chopped up
- 1½ teaspoons Italian herb blend
- ½ teaspoon kosher salt
- 1 cup Monterey Jack cheese, grated
- 16 ounces pizza dough
- 1 jalapeño, de-seeded and chopped (optional)
- 2 cups sharp cheddar cheese, shredded
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon garlic, minced
- ½ cup tomato-based pizza sauce
Instructions
- Crank your oven up to 400°F. Put parchment on a baking tray and keep it ready nearby.
- Pour milk over the bread crumbs in a big bowl. Let it sit for about 5 minutes.
- Warm up olive oil in a medium pan over medium heat. Toss in the finely diced white onion and stir for 5-6 minutes until soft. Move the cooked onions to the bread crumb bowl.
- Into the bowl, add the pork, beef, egg, parsley, garlic, salt, pepper, oregano, and red pepper flakes. Stir just enough to combine everything, but don’t overdo it.
- Split the mixture into 24 even pieces. Roll into balls and space them about half an inch apart on the baking tray. Cook for 15-17 minutes, ensuring they’re all the way done.
- Bump up the oven temp to 450°F.
- Melt butter with olive oil in a large skillet over medium heat. Add diced yellow onion and jalapeño (if using). Cook for 6-7 minutes to soften, then toss in garlic, the Italian seasoning mix, and salt. Keep cooking another minute.
- Flatten the dough into an 11-inch round and spread it in a greased 9-inch springform pan, letting it come an inch up the sides.
- Smear the pizza sauce on the dough. In a separate dish, mix up cooked meatballs, sautéed onion mixture, Monterey Jack cheese, and cheddar cheese. Spread the mix onto the sauced dough.
- Pop the pizza into the 450°F oven for 20 minutes. Cover loosely with foil and give it another 5-7 minutes. Rest it 10-15 minutes, then remove the pan and cut into pieces.
Notes
- For a spicier kick, include the jalapeño.
- Let the pizza rest before cutting to set the layers.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg
