Sheet Pan Meatball Pizza (Edit recipe)

366 recipes
|
340 followers

I so enjoyed my first go with sheet pan pizza that I whipped up another. Juicy vegetarian meatballs, vodka sauce, mozz, hot cherry peppers and red onions, baked to golden and brushed with seasoned butter. So yummy y'all!

Share

Save

Original Recipe

PREP TIME

40 minutes

COOK TIME

30 minutes

INGREDIENTS

22

Serves: 3 - 4

Ingredients

MEATBALLS

340 grams Plant-Based Ground Beef - Impossible
3 cloves Garlic, crushed & minced
0.5 whole Red Onion, finely diced
0.333 cup Parsley, chopped
2 Tbsp Basil, Fresh, chiffonade / torn
0.25 cup Pecorino Romano, finely shredded
0.5 tsp Red Pepper Flakes
0.5 tsp Himalayan Pink Salt
1 whole Black Peppercorns, Ground Fresh, To Taste

PIZZA

640 grams Pizza Dough, Refrigerated Variety
1 whole Extra Virgin Olive Oil, See Recipe
600 ml Vodka Sauce, You won't need it all.
340 grams Mozzarella, pizza mozz
0.5 whole Red Onion, thinly sliced
6 whole Hot Cherry Peppers in Oil, insides scooped out and sliced
1 whole Red Pepper Flakes, See Recipe
2 Tbsp Butter, Unsalted, + 1 Tsp. Clubhouse Parm Herb Seasoning

GARNISH

1 whole Pecorino Romano, Finely Shredded
1 whole Parsley, Chopped for Garnish

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Get the dough into an oiled bowl and cover with a towel for a minimum of 30 minutes. The dough needs to be at room temperature to be easily worked. Cold dough will be hard to stretch and prone to ripping.
Now, while the dough rests, prepare the meatballs. Add all of the ingredients to a mixing bowl and work together with your hands until combined. Scoop tablespoons of the mixture into your hands and roll into balls. Continue until the mixture is all used up. You should have 13 - 14 meatballs. Heat some EVOO in a non-stick set to about medium and add the meatballs to the skillet. Fry until golden, flip, and continue on opposite side for another couple minutes. Now, flip and toss them as they continue to cook until they're cooked through, a few more minutes. Transfer the cooked meatballs to a plate until assembly.
Preheat your oven to 450 F
Once the dough is room temp, sprinkle flour on an 12" x 12" square baking sheet and get your dough on the tray. Stretch your dough to fit the tray, trying your best to get the dough evenly worked for best results. In all honesty, a slightly larger tray would be fine too as my outer crust was rather thick and fluffy, but I didn't mind whatsoever. Spoon vodka sauce around the pizza leaving about 1/2" around the perimeter for the crust. Top with the shredded mozz, reserving a tiny bit for the top. Next, arrange the sliced peppers and onions around the pizza. Cut the meatballs into thirds, halves, or chunks, however you'd like, and arrange the meatballs around the pizza. Be generous! Lastly, sprinkle the pizza with red pepper flakes and finish with the shredded mozz you reserved.
Once preheated bake the pizza about 12 minutes. With 5 mins remaining, get the butter into a small skillet and melt with the Clubhouse parm seasoning. Remove the pizza and set onto a wire cooling rack. Brush the crust generously with the butter, reserving the remaining. Return the pizza to the oven for another few minutes until the bottom is crisp and golden brown and cheese is melty. Carefully remove the pizza again onto a wire rack and brush the crust with any remaining butter.
Let the pizza cool a couple minutes until handleable before transferring to a cutting board. Sprinkle generously with chopped parsley & pecorino along with a pinch of salt. Cut into 8 pieces, serve & ENJOY!
Any leftover pizza can be stored in an airtight container / baggie for up to 4 days.

Notes

You can easily sub in any sauce you'd like for the pizza. I went with a vodka sauce, but you could do any pasta style sauce for this one.
The recipe makes 13+ meatballs, but you won't need them all. I reserved about 5 cooked meatballs for future use. You could always store them uncooked as well and use them up within as few days.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1523
Fat:	72 g
Carbohydrates:	121 g
Protein:	87 g
Cholesterol:	108 g
Sodium:	3197 mg
Fiber:	8 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated for total recipe.