Spicy Meatball Pizza with Ricotta
Slice into homemade heaven on your next pizza Friday with this easy meatball pizza. Store-bought pizza dough and frozen meatballs make it a cinch to put togehter, while creamy ricotta and spicy cherry peppers give it tons of gourmet flavor.
Ingredients
- 1 pound refrigerated pizza dough preferably at room temperature
- 1 cup pizza sauce
- 6 ounces shredded low-moisture part-skim mozzarella cheese (about 1 ½ cups)
- 10 frozen meatballs
- 4-8 slices pickled cherry peppers
- ¼ cup part-skim ricotta cheese
- ½ teaspoon dry Italian seasoning
- ¼-½ teaspoon crushed red pepper flakes if desired
Instructions
- Heat your oven to 500℉.
- Place the pizza dough on the center of a baking sheet. Using clean hand. poke and stretch the dough into a large round, about ¼-inch thick. Gently lift the dough to make sure it isn't stuck to the pan.
- Spread the sauce in a thin layer of the pizza dough, leaving a 1-inch border around the outer edge.
- Cover the sauce evenly with shredded mozzarella cheese.
- Arrange the meatballs and cherry peppers on the pizza, distributing them evenly so there's some of both on every slice.
- Use a teaspoon to drop the ricotta cheese onto the pizza in between the meatballs.
- Sprinkle the pizza with Italian seasoning and crushed red peppers, if desired.
- Bake for 9 minutes. Use a spatula to gently press on each meatball, flattening it slightly. This will help them adhere to the pizza, make it easier to eat, and give them more surface area to crisp up.
- Bake an additional 3-5 minutes, until the crust if deep golden brown and the cheese is melted and bubbling but appears slightly dry.
- Let the pizza sit for a minute or two before slicing.
Nutrition
Serving: 1sliceCalories: 267kcalCarbohydrates: 30gProtein: 14gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 29mgSodium: 730mgPotassium: 177mgFiber: 1gSugar: 5gVitamin A: 311IUVitamin C: 2mgCalcium: 175mgIron: 2mg
Love this recipe?Mention @TheBusyFoodieLauren or tag #busyfoodie!