Meatball Ricotta Pizza


  1. Lightly brush the top of the crust with olive oil. Ladle the sauce (with garlic powder) onto the pizza leaving a 1/2-inch border around the outside. Top with mozzarella slices, ricotta cheese and roasted red peppers.
  2. Evenly distribute Italian-Style meatballs over top.
  3. Cook in the impinger for 5 minutes at 550°F. Once cooked, remove from the impinger, and allow to rest for 1-2 minutes.
  4. Top the finished pizza with fresh basil and oregano.


  • 1 14 in pizza crust
  • 1 tbsp oil, olive
  • 8 oz tomato, sauce
  • 1/4 tsp garlic, powder
  • 8 oz Mozzarella ball, sliced into 8 pieces
  • 3/4 cup whole milk ricotta
  • 3/4 cup pepper(s), roasted red
  • 1/2 tsp oregano, dried, optional
  • 4 tbsp basil, julienned
  • 8 oz Beef & Pork Meatballs, Italian-Style w/ Imported Pecorino Romano Cheese