Sausage Meatball Pizza

Tender, flavor-packed meatballs dipped in a spicy red-pepper sauce then layered with a ricotta cheese blend and caramelized onions over a handmade pizza crust take this pizza to a whole new and indulgent level. 

Sausage Meatball Pizza

Cedar Oak Farms
Prep Time 15 mins
Cook Time 45 mins
Resting Time 15 mins
Course Main Course
Servings 2 Pizzas

Ingredients
  

Meatballs:

  • 1 cup breadcrumbs
  • 3/4 cup whole milk
  • 1 medium onion, chopped
  • 2 cloves minced garlic
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 tablespoon *Cedar Oak Farms spaghetti seasoning
  • 1 pound *Whistling Hen’s “Mama’s Hot Italian” Sausage
  • 1/2 pound *Cow Creek Organic Farm ground beef

Never Fail Pizza Crust:

  • cups warm water
  • 3 tablespoons molasses
  • 2 envelopes active dry yeast
  • 1/4 cup olive oil
  • 2 teaspoons kosher salt
  • 4 cups of *Janie’s Mill pizza flour + extra for kneading

Pepper Sauce:

  • 12 oz. jar roasted red peppers, drained
  • 2 garlic cloves, peeled
  • 1/4 cup fresh basil
  • 2 tablespoons olive oil

Toppings:

  • 1/2 cup ricotta cheese
  • 1/2 cup mozzarella cheese, shredded
  • 1 tablespoon *Cedar Oak Farms spaghetti seasoning
  • 1 egg
  • 1 large onion, sliced
  • Olive Oil
  • Coarse salt

Additional Toppings:

  • Arugula
  • 6 ounces *Ludwig Farmstead Creamery Mozzarella, shredded
  • 4 ounces *Ludwig Farmstead Creamery Kickapoo, shredded

Instructions
 

Meatballs:

  • In a large bowl, combine breadcrumbs, milk, onion, garlic, salt, chili powder, and spaghetti seasoning. Crumble the meat over mixture and mix well. Shape into 1” meatballs. Place in a rimmed baking pan.
  • Bake, uncovered, at 350° for 30 minutes.

Pizza Crust:

  • Meanwhile, in a 2-cup measuring cup measure out the water. Add **molasses and yeast, mix. Let the mixture rest for 5 minutes or until the yeast starts to bubble.
  • Pour the yeast mixture into a food processor bowl. Add the olive oil and salt. Pulse for 30 seconds. Slowly begin to add the flour one cup at time, mixing for 2 minutes between additions. Turn the dough onto a floured board. The dough will be very sticky at this point so sprinkle some extra flour on top.
  • Knead adding additional flour from the board until no longer sticky, about 5 – 6 kneads is all that is needed. Place a warm, moist towel over the dough and let rest for 15 minutes.
  • When the meatballs are done remove from oven but do not turn off oven. Roll the dough into a ½-inch thick circle, or two ovals, dusting the pizza dough with flour as needed. Poke holes in the pizza dough with a fork to prevent bubbles. Bake in 350°F oven for 5 minutes. Remove from the oven.

Sauce:

  • In a high-power blender or food processor, combine roasted peppers, garlic, basil, and olive oil. Season with salt and pepper, to taste. Blend the mixture on high until well blended and smooth.

Toppings:

  • In a small bowl, mix the ricotta cheese, mozzarella cheese, Kickapoo, spaghetti seasoning, and egg until blended. Set aside until ready to use.
  • In a skillet add the onion and ***enough olive oil to coat the onions. You want to use a large skillet to allow the onions enough room to absorb the heat and caramelize. Sauté on medium-high heat.
  • Using your fingers pinch the salt and scatter about the onions to draw out the moisture. Your onions will first get soft, then juicy. As they cook, they will begin to brown, or caramelize. In all this will take about 10-15minutes. Stir occasionally to prevent sticking.

To Assemble:

  • Spread the cheese mixture over the crust. Add some of the caramelized onions. Roll the meatballs in the red pepper sauce and arrange the meatballs and some of the sauce over the ricotta cheese. Sprinkle the cheese blend over the top. Bake at 425°F for 10-15 minutes or until the crust is golden brown and the cheese is bubbly.
  • Remove from oven and top with fresh arugula. Serve immediately.

Notes

*Available in The Market at the Farm!
**The molasses is the magic to a never-fail crust. The yeast feeds off the sugar in the molasses creating perfect proof. It just doesn’t get any pretty than that. I use molasses to keep the crust from getting too sweet but, you can substitute honey, corn syrup, or sugar if you prefer.
***I have the best results if I place the onion in a bowl and drizzle the oil over the top using my fingers to massive the oil and evenly coat the onions.
Do not let the ingredients or steps discourage you. You are going to love the flavor and texture of this crust and the flavor combo of the other ingredients. 
Keyword Pizzas & Flatbreads, Spaghetti Seasoning
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