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Meatball Pizza with Garlic Oil & Crushed Red Pepper

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  • Author: Ciao Chow Bambina
  • Category: Dinner

Ingredients

Scale
  • Garlic Oil
  • 2 cloves garlic, chopped
  • 1/2 cup olive oil
  • Pizza Sauce
  • 14 oz. crushed tomatoes
  • 1/4 cup tomato paste
  • 1/4 tsp. salt
  • 1 tsp. oregano
  • 1 tsp. olive oil
  • 2 – 3 large basil leaves
  • Baked Meatballs
  • 2 – 2 1/2 lbs. total, equal parts ground sirloin, pork, veal
  • 1 1/2 cup grated Romano cheese
  • 1/2 cup flat-leaf parsley chopped (or 2 Tbsp. dry parsley)
  • 2 –3 cloves garlic, chopped
  • 1 cup fine Italian bread crumbs
  • 2 eggs
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • Pizza Dough
  • 3/4 cup lukewarm water
  • 1 pkg. dry yeast
  • 3 1/2 cups unbleached flour (King Arthur)
  • 1 cup ice water
  • 2 tsp. salt
  • 1 tsp. olive oil
  • 1/2 lb. mozzarella, shredded
  • 1/4 lb. provolone, shredded
  • 1/2 tsp. red pepper flakes (optional)
  • Romano cheese

Instructions

  1. Best if prepared the day before, in a small bowl, combine the chopped garlic with the 1/2 cup olive oil. Cover and refrigerate garlic oil until use.
  2. Best if prepared the day before, in a medium bowl, combine crushed tomatoes, tomato paste, salt, oregano, olive oil and basil leaves. Whisk until thoroughly combined. Cover and refrigerate pizza sauce until use.
  3. To make meatballs, preheat oven to 400 degrees.
  4. Combine all ingredients in a large mixing bowl.
  5. Shape the mixture into rounds and place them on a very lightly oiled baking sheet.
  6. Bake for 20 to 30 minutes depending on the size of the meatball.
  7. Remove from oven and let cool.
  8. Crumble the meat making it easier to scatter.
  9. To make the dough, put lukewarm water in a small bowl and sprinkle the yeast over it.
  10. Let stand in a warm place for 10 to 15 minutes, until a foam forms on top.
  11. Put the flour in the bowl of a stand mixer fitted with the dough hook.
  12. With the mixer running on the lowest speed, pour ice water, followed by the yeast water in to the bowl.
  13. Mix for about 1 minute, until most of the dough comes together around the hook.
  14. Stop the mixer and use your fingers to pull away any dough clinging to the hook and scrape down the sides of the bowl with a rubber spatula.
  15. Add the salt and mix on the lowest speed for 1 minute to combine.
  16. Stop the mixer and pull the dough off the hook.
  17. Add the oil and mix the dough for 1 – 2 minutes.
  18. Once all the oil is absorbed transfer to an unfloured work surface then knead it for 2 – 3 minutes. You may need to pat a little flour on your hands to avoid sticking.
  19. Knead until smooth.
  20. Place dough in a large bowl and cover with a damp dish towel and let rest at room temperature for 1 -2 hours, until doubled in size.
  21. When dough is ready, preheat oven to 450 degrees.
  22. Remove dough from bowl and and flatten with your hands until it forms a circle.
  23. Rub 1 Tbsp. olive oil onto the surface of a large pizza pan.
  24. Arrange the circle of dough on the pan.
  25. Add the pizza sauce to the center of the dough and spread it close to the edge.
  26. Scatter the mozzarella and provolone over the entire dough.
  27. Top with crumbled meatballs and a shake of red pepper flakes.
  28. Place pizza on top rack and cook for 20 minutes.
  29. Lower heat to 375 and place pizza on middle rack for another 15 – 20 minutes.
  30. When the dough is golden and cheese bubbly, it’s done.
  31. Remove from oven, slice and drizzle with garlic oil and grated Romano cheese.

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Find it online: https://ciaochowbambina.com/meatball-pizza-with-garlic-oil-crushed-red-pepper/