Name: Meatball Pizza
Yield: Makes one 12-inch (30-cm) pizza; serves 2–4
Ingredients: 1 cup (115 g) shredded low-moisture mozzarella cheese; ⅓–½ cup (80–120 ml) All-Purpose Pizza Sauce; Kosher salt and freshly ground pepper; Extra-virgin olive oil, for drizzling, greasing, and brushing; Two 9-oz (250-g) balls NY Style Pizza Dough; ¼ lb (115 g) sweet Italian sausage, casings removed; ¼ small red onion, thinly sliced; 1 teaspoon balsamic vinegar; Semolina flour, for dusting; 4 tablespoons (30 g) grated Parmesan cheese; ¼ lb (115 g) ground beef

Preparation info

Makes one 12 inch pizza; serves
2–4

Difficulty
Easy

Appears in

Williams Sonoma Pizza

By Williams Sonoma

Published 2024

About

Mini meatballs top this much-loved East Coast classic, and if you make a double batch of the meatballs, you can throw this pie together in no time on a busy weeknight. The meatballs freeze well; just thaw them at room temperature for a few hours before topping your pizza.

Ingredients

¼ small red onion, thinly sliced
1 teaspoon balsamic vinegar
Extra-virgin olive oil, for drizzling, greasing, and brushing

Pizza

Method

Position an oven rack in the middle of the oven and place a pizza stone on the rack. Preheat the oven to 550°F/290°C (or as high as it will go). Once the oven has reached 550°F/290°C, let the stone continue to heat for 15–30 minutes longer, without opening the door.

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