Meatball Ricotta Pizza
Meatball Ricotta Pizza
Directions
- 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