Meatball Parm Pizza
A savory staff-favorite pizza topped with gentle house tomato sauce, grated parmesan, mozzarella, and hearty slices of chilled meatball loaf. It is baked with spicy Calabrian chili and finished with fresh basil and olive oil for rich, balanced Italian flavors.
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🍳 Cooking Flow
Stretch pizza dough and spread tomato sauce, grated parmesan, and mozzarella. → Top with sliced meatball loaf and bake for about 5 minutes. → Add dollops of drained Calabrian chili and return to the oven for 2 more minutes. → Garnish with fresh parmesan, basil leaves, and olive oil, then slice.
Cooking Steps
Brief Cooking Order
Stretch pizza dough and spread tomato sauce, grated parmesan, and mozzarella. → Top with sliced meatball loaf and bake for about 5 minutes. → Add dollops of drained Calabrian chili and return to the oven for 2 more minutes. → Garnish with fresh parmesan, basil leaves, and olive oil, then slice.
Introduction
A savory staff-favorite pizza topped with gentle house tomato sauce, grated parmesan, mozzarella, and hearty slices of chilled meatball loaf. It is baked with spicy Calabrian chili and finished with fresh basil and olive oil for rich, balanced Italian flavors.
Step 1
Stretch and press the 12-inch pizza dough out evenly to the edges on a pizza screen or surface.
Step 2
Spread house tomato sauce over the stretched dough in an even layer.
Step 3
Generously grate fresh Parmesan over the tomato sauce, then cover with shredded mozzarella cheese.
Step 4
Evenly arrange slices of chilled meatball loaf across the cheese layer.
Step 5
Place the pizza into the oven and bake for about 5 to 5.5 minutes.
Ingredients List
Important Notes
Chilling the meatball loaf overnight makes it easy to slice cleanly into strips without crumbling apart on the pizza.
House tomato sauce is preferred over standard pizza sauce for a less intense, less garlicky base that lets the meatball flavor shine.
Strain excess oil from the Calabrian chili before adding it to avoid making the pizza soggy or overly greasy.
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