Meatball Ricotta Pizza

Meatball Ricotta Pizza

Meatball Ricotta Pizza

Directions

  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.

Ingredients

  • 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

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