BAKED “MEATBALL” PIZZA
1 lb. Pure Farmland Homestyle Meatballs
Nonstick cooking spray
1 Tbsp. olive oil
1 cup freshly grated Parmigiano-Reggiano
Freshly ground black pepper
One 28 oz. can crushed tomatoes
Two 8 oz. balls of pizza dough, at room temperature
1 cup basil leaves
Preheat the oven to 375°F. Place Meatballs on aluminum foil-lined baking sheet coated lightly with nonstick cooking spray. Bake 15 minutes; gently turn meatballs over and bake an additional 8 to 10 minutes until internal temperature reaches at least 175°F.
Meanwhile, in a large saucepan, heat the 1 tablespoon of olive oil. Add the crushed tomatoes and cook over moderately high heat until bubbling.
Add the meatballs to the tomato sauce, cover partially and simmer over moderately low heat for 5 minutes. With a large spoon, mash the meatballs into large chunks and remove from the heat.
Meanwhile, brush 2 large baking sheets with olive oil and preheat in the upper and lower thirds of the oven. On a lightly floured surface, cut each ball of dough in half. Roll each piece into a 10-inch oval. Arrange the dough on the heated baking sheets. Bake for about 7 minutes or until golden on top.
Spread the meatball sauce over the crusts, leaving a 1/2-inch border around the rims. Sprinkle with the cup of cheese and salt and pepper. Bake for about 5 minutes, until the crust is crisp on the bottom and the cheese is melted. Scatter basil leaves over the pizzas and serve hot.
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