Pizza with Mini Meatballs

Making pizza at home can be a fun activity to get your kids in the kitchen.  I’ve found it’s also a great way to get veggies into their mouths with little protest.  Of course you can buy pizza dough and keep it in the fridge, but if you feel like hanging out in the kitchen, try my easy food processor recipe.

Pizza Dough

  • 1 C. warm water
  • 2 1/4 t. active dry yeast (1 envelope)
  • 1/2 t. sugar
  • 2 C. unbleached flour
  • 3/4 C. semolina flour (I used Bob’s Red Mill)
  • 2 t. Kosher salt
  • 1 T. olive oil plus more for oiling the dough bowl

Combine the water, yeast, and sugar in a bowl with a fork.  Let it sit for about 5 minutes, or until it becomes foamy.  Pulse the flour, semolina, and salt in the food processor.  With the machine running, pour in the yeast mixture and the oil.  Process for about 30-60 seconds, or until it balls together.  Place the dough out on a floured board and knead 5 or 6 times, until smooth.  Oil a large bowl and place the dough ball into it.  Turn the dough over so that it’s oiled on the top and bottom.  Cover the bowl with plastic wrap and set it in a warm place.  Let the dough rise until doubled in size, about 45 minutes.  Punch it down, knead it a few times, cover and rise a second time, 20-30 minutes.  Store in the fridge for up to three days, or wrap tightly and freeze.

Mini Meatballs

  • 3/4 lb. ground beef, or turkey, or pork
  • 2 cloves of garlic, minced
  • 1 egg, beaten
  • 1/4 C. fresh parsley, minced
  • 1/4 t. salt
  • 1/4 t. pepper
  • 3/8 C. fine bread crumbs

Heat the oven to 400 degrees.  Oil a rimmed baking sheet.  Combine all ingredients in a large bowl.  Roll the meatballs into very small balls, about a teaspoon of meat mixture for each one.  As you get faster at rolling the meatballs try to roll more than one at a time to make the task go faster.  Place them on the oiled baking sheet at bake for about ten minutes, or until cooked through.

To make the pizza:

  • 1 t. cornmeal
  • 1 recipe pizza dough
  • 1/2 C. tomato sauce
  • 1 C. shredded mozzarella
  • 1/2 C. shredded cheddar
  • 1/4 C. parmesan, grated
  • cooked mini meatballs
  • 1 C. fresh spinach leaves

Heat the oven to 425 degrees.  Sprinkle the cornmeal on a baking sheet.  Roll the dough out to cover the baking sheet completely.  Spread the sauce out on the dough.  Sprinkle the mozzarella evenly over the pizza.  Place the spinach leaves evenly on the pizza.  Scatter the meatballs over the pizza.  Top with the cheddar and parmesan.  Bake the pizza for about 15-18 minutes, or until the crust is golden and the cheese is bubbly.

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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One Response to Pizza with Mini Meatballs

  1. Small meatballs rock. This looks awesome.

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