Meatball-filled Double-crust Pizza with Pepperoni

Meatball-filled Double-crust Pizza with Pepperoni Recipe - Authentic Italian Dish

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 6

Introduction

This Meatball-filled Double-crust Pizza with Pepperoni recipe is a delicious twist on traditional pizza, combining the flavors of meatballs, pepperoni, and cheese in a double-crust pie. Perfect for a family dinner or a fun weekend meal, this recipe is sure to be a hit with everyone at the table.

History

The idea of a double-crust pizza filled with meatballs and pepperoni is a creative take on the classic pizza pie. This recipe combines the flavors of a traditional pizza with the heartiness of meatballs, creating a satisfying and flavorful dish that is perfect for any occasion.

Ingredients

2 lb (907 g) of pizza dough
0.67 cup of pizza sauce
1 tsp of dried oregano
2 cups of shredded Italian cheese blend
12 oz (340 g) of cooked turkey meatballs, cut into slices
1 cup of ricotta cheese
0.5 cup of turkey pepperoni

How to prepare

Preheat the oven to 450°F (232°C).
Coat a 12-inch pizza pan with cooking spray.
On a floured surface, roll out half of the dough into a 12-inch round.
Lift the dough and place it in the pan, fitting it in.
Spoon the pizza sauce over the dough, leaving a border around the edge.
Sprinkle with oregano and 1 cup of cheese blend.
Scatter the meatballs over the cheese.
Sprinkle the remaining cheese over the top.
Spoon on the ricotta.
Arrange the pepperoni over the ricotta.
Roll out the other pound of dough into a 12-inch round.
Lift and place it over the filling on the pizza.
Line up the edge with the bottom crust.
Crimp the top edge with the lower edges as you would a pie.
Cut slits in the top crust.
Bake the pizza for 25 minutes or until the crust is browned.
Let the pizza cool for 10 minutes before slicing.
Serve with ranch dressing or hot sauce.

Variations

Try using different types of cheese, such as mozzarella or cheddar, for a different flavor profile.
Add your favorite vegetables, such as bell peppers, onions, or mushrooms, to the filling for added texture and nutrition.
Experiment with different types of meatballs, such as turkey or vegetarian meatballs, for a unique twist on this recipe.

Cooking Tips & Tricks

Be sure to preheat your oven to the correct temperature before baking the pizza to ensure that the crust cooks evenly.

- Rolling out the dough on a floured surface will prevent it from sticking and make it easier to transfer to the pizza pan.

- Cutting the meatballs into slices before adding them to the pizza will ensure that they are evenly distributed throughout the pie.

- Letting the pizza cool for 10 minutes before slicing will help the cheese set and prevent the toppings from sliding off.

Serving Suggestions

Serve this Meatball-filled Double-crust Pizza with Pepperoni with a side salad or garlic bread for a complete meal. It also pairs well with a glass of red wine or a cold beer.

Cooking Techniques

The key to making this Meatball-filled Double-crust Pizza with Pepperoni is to ensure that the crust is cooked through and golden brown. Be sure to follow the instructions for preheating the oven and baking the pizza for the recommended time to achieve the perfect crust.

Ingredient Substitutions

If you don't have pizza dough on hand, you can use store-bought refrigerated pizza dough or even a pre-made pizza crust. You can also use your favorite store-bought pizza sauce instead of making your own.

Make Ahead Tips

You can prepare the pizza dough and meatballs ahead of time and store them in the refrigerator until you are ready to assemble and bake the pizza. This can save you time on busy weeknights and make dinner prep a breeze.

Presentation Ideas

To make this Meatball-filled Double-crust Pizza with Pepperoni look even more appetizing, sprinkle some fresh basil or parsley on top before serving. You can also drizzle some olive oil over the top for added flavor and shine.

Pairing Recommendations

This Meatball-filled Double-crust Pizza with Pepperoni pairs well with a variety of beverages, including red wine, beer, or soda. You can also serve it with a side of marinara sauce or ranch dressing for dipping.

Storage and Reheating Instructions

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pizza on a baking sheet and bake in a preheated oven at 350°F (177°C) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of this Meatball-filled Double-crust Pizza with Pepperoni contains approximately 450 calories.

Carbohydrates

Each serving of this Meatball-filled Double-crust Pizza with Pepperoni contains approximately 45 grams of carbohydrates.

Fats

Each serving of this Meatball-filled Double-crust Pizza with Pepperoni contains approximately 25 grams of fat.

Proteins

Each serving of this Meatball-filled Double-crust Pizza with Pepperoni contains approximately 30 grams of protein.

Vitamins and minerals

This recipe is a good source of calcium, iron, and vitamin A.

Alergens

This recipe contains dairy (cheese and ricotta) and wheat (pizza dough), which may be allergens for some individuals.

Summary

This Meatball-filled Double-crust Pizza with Pepperoni is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a nutritious and satisfying dish.

Summary

This Meatball-filled Double-crust Pizza with Pepperoni is a delicious and satisfying meal that combines the flavors of meatballs, pepperoni, and cheese in a double-crust pie. Perfect for a family dinner or a fun weekend meal, this recipe is sure to be a hit with everyone at the table.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was a unique combination that I had never come across before - a meatball-filled double-crust pizza with pepperoni. The recipe was given to me by an old Italian friend who had learned it from her grandmother, who in turn had learned it from her own grandmother. It was a recipe that had been passed down through generations, and I felt honored to have it shared with me.

I remember the day my friend, Maria, handed me the tattered old recipe card. She had a mischievous twinkle in her eye as she told me that this pizza was a family secret, and that she was breaking tradition by sharing it with me. I promised to guard the recipe with my life, and she laughed and said that she trusted me.

I couldn't wait to try it out. I gathered all the ingredients - ground beef, Italian sausage, garlic, onions, breadcrumbs, Parmesan cheese, oregano, basil, and of course, pepperoni. I spent the entire afternoon making the meatballs, rolling them into perfect little spheres and frying them until they were golden brown. The smell that wafted through my kitchen was heavenly, and I knew that this pizza was going to be something special.

Next, I prepared the pizza dough. I used my grandmother's tried and true recipe, kneading the dough until it was smooth and elastic. I rolled out two large circles, one for the bottom crust and one for the top, and carefully placed the bottom crust in a greased pan. I layered on the meatballs, spacing them evenly across the dough, and then covered them with a generous amount of shredded mozzarella cheese.

Finally, I placed the top crust over the filling and crimped the edges to seal the pizza. I brushed the top with a mixture of olive oil, garlic, and herbs, and then scattered slices of pepperoni over the top. The pizza was a work of art, a masterpiece of dough and cheese and meat, ready to be baked to perfection.

As the pizza baked in the oven, the smell that filled my kitchen was intoxicating. The cheese bubbled and melted, the pepperoni sizzled and crisped, and the meatballs released their savory scent into the air. I couldn't wait to dig in.

When the pizza was finally done, I carefully removed it from the oven and let it cool for a few minutes. Then, I cut it into slices and served it to my family. The first bite was pure bliss - the flavors of the meatballs and pepperoni melded together perfectly, the cheese melted in a gooey, delicious mess, and the crust was crispy and golden brown.

My family devoured the pizza, each slice disappearing in a matter of seconds. They raved about how delicious it was, how unique and flavorful. I beamed with pride, knowing that I had created something truly special.

From that day on, the meatball-filled double-crust pizza with pepperoni became a staple in our household. It was a dish that we would request for special occasions, a recipe that I would pass down to my own children and grandchildren. It was a recipe that connected me to my friend Maria, to her grandmother, and to generations of Italian cooks who had perfected the art of pizza-making.

And so, every time I make this pizza, I am filled with a sense of awe. Awe at the history and tradition behind the recipe, awe at the flavors and textures that come together in perfect harmony, awe at the joy and connection that good food can bring. It is a recipe that will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.