Lightly brush the top of the crust with olive oil. Ladle the sauce (with garlic powder) onto the pizza leaving a 1/2-inch border around the outside. Top with mozzarella slices, ricotta cheese and roasted red peppers.
Evenly distribute Italian-Style meatballs over top.
Cook in the impinger for 5 minutes at 550°F. Once cooked, remove from the impinger, and allow to rest for 1-2 minutes.
Top the finished pizza with fresh basil and oregano.
Ingredients
1 14 in pizza crust
1 tbsp oil, olive
8 oz tomato, sauce
1/4 tsp garlic, powder
8 oz Mozzarella ball, sliced into 8 pieces
3/4 cup whole milk ricotta
3/4 cup pepper(s), roasted red
1/2 tsp oregano, dried, optional
4 tbsp basil, julienned
8 oz Beef & Pork Meatballs, Italian-Style w/ Imported Pecorino Romano Cheese
