Meatball Parm Speciality Pizza2019-06-26
- Yield : 4 to 8 servings
- Cook Time : 55m
- Ready In : 10m
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- 4 teaspoons extra-virgin olive oil
- 1 1/2 teaspoons sugar
- 3 teaspoons salt
- 3 teaspoons instant yeast
- 4 1/2 cups bread flour, plus additional for coating dough
- Nonstick cooking spray, for the dough
- Four 3-quart cans unpeeled ground tomatoes
- Two 3-quart cans peeled ground tomatoes
- 1 cup dried basil
- 1/2 cup dried oregano
- 1/2 cup dried marjoram
- 1/2 cup sugar
- 1/2 cup granulated garlic
- 3/4 pound ground beef
- 3/4 pound ground pork
- 1 1/2 cups panko breadcrumbs
- 3/4 cup grated Romano
- 1/2 cup fresh parsley
- 1/2 cup fresh marjoram
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped walnuts
- 3 eggs
- 3 cloves garlic
- Salt and pepper
- Cornmeal, for coating dough
- 1 pound shredded mozzarella
- 1/2 cup shredded Parmesan
For the dough: Add 2 cups cold water to bowl of a stand mixer. Add oil, sugar, salt and yeast and mix with a wire whisk until blended evenly, 1 minute. Add flour, then blend with the dough hook until a dough ball is formed, about 15 minutes. (Knead dough by hand to form dough ball if needed.) Portion into smaller dough balls and lightly spray with cooking spray. Individually wrap dough balls tightly in plastic wrap. Refrigerate for 24 to 48 hours.
For the sauce: Mix the unpeeled and peeled ground tomatoes together with the basil, oregano, marjoram, sugar and garlic in a large container. Refrigerate for 24 to 48 hours to allow flavors to release and blend.
For the meatballs: Preheat the oven to 375 degrees F.
Put beef, pork, breadcrumbs, Romano, parsley, marjoram, oil, walnuts, eggs, garlic and some salt and pepper in a large bowl. Mix with your hands to incorporate all ingredients. Use wet hands and form mixture into 12 to 15 pool table-size balls.
Add some pizza sauce to coat bottom of a large casserole dish. Arrange meatballs in casserole and lightly coat meatballs in the pizza sauce. Cover dish and bake, about 30 minutes. Uncover dish and finish baking until meatballs are cooked through.
Turn the oven up to 550 degrees F.
Coat a dough ball in flour and cornmeal and hand toss to an 18-inch diameter. Evenly distribute pizza sauce, leaving a 1-inch border for a nice crust. Top pizza with shredded mozzarella. Evenly add sliced meatballs over the cheese. Sprinkle Parmesan evenly over entire pizza. Ladle some more pizza sauce evenly over toppings. Lastly, sprinkle some additional mozzarella over the other toppings. Bake until crust is golden brown, about 10 minutes. Cut into 8 even slices and enjoy.